Optimization of a Diced Tomato Calcification Process |
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Authors: | JOHN D. FLOROS ATHULA EKANAYAKE GEORGE P. ABIDE PHILLIP E. NELSON |
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Affiliation: | The authors are affiliated with the Dept. of Food Science, Purdue Univ., 1160 Smith Hall, West Lafayette, IN 47907-1160. |
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Abstract: | The effect of calcium concentration (0.05-1.45% CaCl2), temperature of dipping solution (35-65°C), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (?0.43% CaCl2) at ambient temperature (? 35°C) for about 3.5 min would yield a product with Ca++ content below the legal limit (<800 μ-g/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment. |
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Keywords: | tomato diced calcification firmness optimization |
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