Determining Process Conditions for Chemical Peeling of Asparagus

Self Cite

The effect of temperature (110, 120 and 130°C), rotation speed (5, 10 and 15 r.p.m.) and headspace (4, 8 and 12 mm) on heat transfer coefficients to canned green peas during end-over-end sterilisation was studied using response surface methodology. The models developed for fluid-to-particle heat transfer coefficient, h fp , and overall heat transfer coefficient, U, were adequate, showing no significant lack of fit and satisfactory correlation coefficients. For the two responses, temperature, rotation speed and headspace have a significant effect. U, ranged between 477 and 905 W m )2°C)1 , while h fp , fluctuated between 480 and 1950 W m )2°C)1 . The highest h fp and U values are obtained at high temperatures, rotation speeds and headspaces. The verification of the prediction models was satisfactory. Dimensionless correlations were developed for h fp and U, with equations showing a good agreement with the experimental data. Heat transfer to liquids and particles was modelled using the Reynolds number, the Prandtl number and adimensional headspace.

Section: Methodsmentioning

confidence: 99%

Heat transfer coefficients to canned green peas during end‐over‐end sterilisation

Garrote

Silva

Roa

et al. 2006

Self Cite

“…The quality of minimally processed and processed fruits is highly dependent on the peeling stage. Peeling is currently conducted by mechanical, chemical, thermal and enzymatic methods (Schlimme et al ., ; Floros et al ., ; Floros & Chinnan, ,b, ; Luh & Woodroof, ; Bolin & Huxoll, ; Garrote et al ., , ; Setty et al ., ; Wiley, ; Bayindirli et al ., ; Pretel et al ., , ; Toker & Bayindirli, ; Emadi et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

Gómez-López

García-Quiroga

Arbones-Maciñeira

et al. 2013

Summary Galicia (N.W. Spain) produces 60% of Spanish kiwifruit (Actinidia deliciosa) and 5–20% of these are ‘destrío’ fruits, which do not reach market size and the appropriate form. These rejected fruits can be processed into products, thus increasing their added value. The processing of kiwifruit always includes a peeling operation, which can be performed by different systems. The most suitable conditions for caustic peeling and thermal peeling were established. Then, the two peeling systems were compared with manual peeling with the aim of selecting the best system to remove the peel of the ‘destrío’ kiwifruit. The fruits, once harvested, were stored in a cold chamber at 0 °C. Before processing or marketing kiwifruits, it is necessary to remove them from storage in cold chamber and storage at room temperature. In this study, different storage times at room temperature before peeling kiwifruits were also tested. The best system for peeling the kiwifruit was thermal peeling as this system resulted in the lowest weight loss and preserved the green colour characteristic of the kiwifruit. The best time for peeling the kiwifruit was after 8 days of storage at room temperature, after being removed from the cold chamber.

“…Response surface methodology (RSM) is a useful technique for the investigation of complex processes. It has been successfully applied to optimize food processing operations (Thompson, 1982;Joglekar & May, 1987;Floros & Chinnan, 1988;Garrote et al, 1993Garrote et al, , 1994Cui et al, 1994;Oomah et al, 1994). RSM consists of a group of mathematical and statistical procedures that can be used to study relationships between one or more responses (dependent variables) and a number of factors (independent variables).…”

Section: Introductionmentioning

confidence: 99%

Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle

Diniz

Martı́n

1996

100

Response surface methodology was used to study the effects of pH, temperature and enzyme -substrate ratio (E/S) on the degree of hydrolysis (DH) of dogfish muscle protein. The effect of the hydrolysis variables was described using a three-level Box-Behnken factorial design giving a mathematical model that shows the influence of each variable and their interactions. Based on degree of hydrolysis (DH) of the original substrate, the hydrolysis variables were optimized at a pH of 8.3, a hydrolysis temperature of 53.6ЊC and an E/S of 3.6% (w/w). The coefficient of determination (R 2 ad ) was greater than 95%, and a lack-of-fit test revealed a non-significant value for the DH model equation, indicating that the regression equation was adequate for predicting the degree of hydrolysis under any combination of values of the variables. Figure 1 Contour plots of the combined effect of pH and temperature (a), enzyme/substrate ratio and pH (b), and enzyme/substrate ratio and temperature (c) on the 2-h hydrolysis of dogfish muscle with Alcalase ® . Critical point for optimum conditions: ଝ.