36E-74 |
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J. A. ULLOA1, H. B. Escalona2, L. Díaz Jiménez2, and B. E. Ulloa Rangel1. (1) Departamento de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Cd. de la Cultura Amado Nervo, Tepic, Nayarit, 63190, Mexico, (2) CIATEJ, A. C., Av. Normalistas No. 800 Colinas de la Normal, Guadalajara, Jalisco, 44270, Mexico Mass transfer plays a very important role in basic unit operations of food processing, such as extraction, drying, distillation, and absorption, and is also involved in several physical, chemical, and biological food processes such as salting, sugaring and crystallization. However, mass transfer theory in foods has not been fully developed and mass transfer properties have not been studied for a variety of systems. Nowadays, fruit processing by hurdle technology to obtain conserves of fruits packed in glass jars is becoming an important technological alternative, but there is not enough information about the diffusivity of the solutes generally used in this process. The purpose of this experiment was to obtain the potassium sorbate diffusion coefficient in minimally processed mango segments by hurdle technology, auto stabilized in glass jars. Blanched mango segments were packaged in glass jars with cover liquid at 90°C; assayed cover liquid was the following composition: sucrose 250 g/kg, sodium chloride 1.5g/kg, potassium sorbate 0.5g/kg, sodium bisulphite 0.25 g/kg, and citric acid to pH of 3.6, in addition to water. The potassium sorbate diffusivity was obtained by sorption kinetic method. The potassium sorbate determination in the cover liquid was by HPLC. The diffusivity of potassium sorbate in minimally processed mango segments by hurdle technology at 25°C and 70°C were, respectively, 1.30 x 10-5 cm2/s and 4.24 x 10-5 cm2/s. According to regression analysis, the results obtained from the sorption kinetic generated second-order polynomial models that highly explained(r2=0.99) the fractional absorption of potassium sorbate. These results contribute to knowledge of one of the most important engineering properties of fruit such as diffusivity, particularly of potassium sorbate in mango that is generally used as antimicrobial agent during the fruit processing by hurdle technology.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |