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Acid Diffusion in Solid Foods
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Michèle Marcotte
Veröffentlicht/Copyright:
23. Oktober 2012
Abstract
Foods acidified to pH levels below 4.5 can be thermally treated at lower temperatures under pasteurization conditions offering reduced thermal damage to product quality. Considering practical criterion, the main objective of this study was to investigate the proper acidification procedures of solid food particles immersed in liquid solutions. This was performed by testing a variety of factors, including particle type and size, temperature, and type and concentration of acids. Furthermore, the minimum acidification time of food particles was also determined. A standard model for mass transfer (e.g. Fick’s second law) was applied. Mass diffusion coefficients (DAB) were calculated based on experimental data. Average values of DAB were in the range of 10-8 to 10-10 m2/s and in agreement with existing literature data. Minimum acidification times varied depending on the type of acid, food, and treatment temperature, and ranged between 7 to 26 min. Meat particles were slowest to acidify, and acetic acid and tomato juice acidified by citric acid were the strongest acidifying agents.
Published Online: 2012-10-23
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
acidification kinetics;
diffusion;
solid food particles;
mass diffusivity
Artikel in diesem Heft
- Article
- Thermal Properties of Polyurethane Films Prepared from Mixed Cellulose, Hemicelluloses and Lignin
- Optimization of Microwave Assisted Extraction Conditions for Total Flavonoids in Toona Sinensis Leaves Using Response Surface Methodology
- Nondestructive Method for Analysis of the Soybean Quality
- 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage
- Effect of drying on the color of St. John’s wort (Hypericum perforatum L.) leaves
- Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods
- Physical Properties of Whole Rye Seed (Secale cereal)
- Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- An Expert System for Classification of Potato Tubers using Image Processing and Artificial Neural Networks
- The Digestibility and Thermal Properties of Fermented Flaxseed Protein
- Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)
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