Optimization of a combined factors technology for preserving banana puree to minimize colour changes using the response surface methodology

被引:42
作者
Guerrero, S [1 ]
Alzamora, SM [1 ]
Gerschenson, LN [1 ]
机构
[1] CONSEJO NACL INVEST CIENT & TECN REPUBL ARGENTINA, BUENOS AIRES, DF, ARGENTINA
关键词
D O I
10.1016/0260-8774(95)00036-4
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
A preservation process for banana puree based on combined factors technology was optimized using response surface methodology to minimize banana colour changes during storage of the product for at least 4 months. A Box-Behnken design was adopted and second-order polynomials models were computed for each month of storage to relate some process variables (sodium bisulphite concentration, storage temperature and thermal treatment time after packaging) to a colour function (Brown Index). It was seen that storage temperature had a highly significant effect on colour changes affecting the free bisulphite level and the browning kinetics. The optimum values of the three process variables for minimal colour development were determined. (C) 1996 Elsevier Science Limited.
引用
收藏
页码:307 / 322
页数:16
相关论文
共 31 条
[31]  
WEDZICHA BL, 1984, CHEM SULPHUR DIOXIDE, P45