Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup
In this work, the effect of operating conditions during calcium pretreatment on the calcium uptake and the compression resistance of papaya bits in syrup was studied. The papaya fruit was cut into cylinders of approximately 10 mm in length and 25 mm in diameter. An aqueous solution of calcium hydrox...
| Main Authors: | , |
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2011
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/488 |
| _version_ | 1814554265182535680 |
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| author | Ramallo, Laura A. Liotta, Trinidad |
| author_facet | Ramallo, Laura A. Liotta, Trinidad |
| author_sort | Ramallo, Laura A. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | In this work, the effect of operating conditions during calcium pretreatment on the calcium uptake and the compression resistance of papaya bits in syrup was studied. The papaya fruit was cut into cylinders of approximately 10 mm in length and 25 mm in diameter. An aqueous solution of calcium hydroxide was used as impregnation medium. Different conditions of calcium pre-treatment were applied. A three-factor two-level factorial design was chosen to evaluate the combined effect of three independent impregnation variables: concentration solution, temperature and impregnation time. The system response was measured in terms of calcium gain in the fruit and mechanical property values of processed food. The results showed that the solution concentration and the impregnation time were the most relevant variables on the hardness of papaya in syrup. The greatest calcium content (116.7 mg/100 g fresh fruit) was reached by fruit impregnation in 1.5% Ca(HO)2-solution at 40°C for 4.5 h. |
| format | Online |
| id | ojs-article-488 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2011 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-4882020-03-06T10:53:38Z Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup Efectos de las condiciones de elaboración en la incorporación de calcio y la firmeza del mamón (carica papaya l.) en almíbar Ramallo, Laura A. Liotta, Trinidad Calcium gain mechanical properties experimental design pre-treatment papaya fruit Ganancia de calcio propiedades mecánicas diseño experimental pre-tatamiento papaya In this work, the effect of operating conditions during calcium pretreatment on the calcium uptake and the compression resistance of papaya bits in syrup was studied. The papaya fruit was cut into cylinders of approximately 10 mm in length and 25 mm in diameter. An aqueous solution of calcium hydroxide was used as impregnation medium. Different conditions of calcium pre-treatment were applied. A three-factor two-level factorial design was chosen to evaluate the combined effect of three independent impregnation variables: concentration solution, temperature and impregnation time. The system response was measured in terms of calcium gain in the fruit and mechanical property values of processed food. The results showed that the solution concentration and the impregnation time were the most relevant variables on the hardness of papaya in syrup. The greatest calcium content (116.7 mg/100 g fresh fruit) was reached by fruit impregnation in 1.5% Ca(HO)2-solution at 40°C for 4.5 h. En el presente trabajo se estudió el efecto de las condiciones de operación del pre-tratamiento de impregnación con calcio sobre el incremento del mineral y sobre la resistencia a la compresión de mamón en almíbar. La fruta de mamón se seccionó en cilindros de aproximadamente 10 mm de longitud y 25 mm de diámetro. Una solución acuosa de hidróxido de calcio se utilizó como medio de impregnación. Se aplicaron diferentes condiciones de pretratamiento. Se eligió un diseño factorial de tres factores en dos niveles para evaluar el efecto combinado de tres variables independientes de impregnación: concentración, temperatura y tiempo de impregnación. La respuesta del sistema se midió en función de la incorporación de calcio en la fruta y valores de las propiedades mecánicas del alimento elaborado. Los resultados indicaron que la concentración de la solución y el tiempo de inmersión son las variables de mayor relevancia sobre la dureza del mamón en almíbar. El mayor contenido de calcio (116,7 mg/100 g de fruta fresca) se alcanzó por inmersión de frutas en solución de Ca(OH)2 al 1,5% y 40 °C, durante 4,5 horas. Facultad de Ciencias Exactas, Químicas y Naturales 2011-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/488 Argentine Journal of Science and Technology; Vol. 16 No. 1 (2011); 58-63 Revista de Ciencia y Tecnología; Vol. 16 Núm. 1 (2011); 58-63 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/488/409 Derechos de autor 2011 Revista de Ciencia y Tecnología |
| spellingShingle | Calcium gain mechanical properties experimental design pre-treatment papaya fruit Ganancia de calcio propiedades mecánicas diseño experimental pre-tatamiento papaya Ramallo, Laura A. Liotta, Trinidad Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup |
| title | Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup |
| title_alt | Efectos de las condiciones de elaboración en la incorporación de calcio y la firmeza del mamón (carica papaya l.) en almíbar |
| title_full | Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup |
| title_fullStr | Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup |
| title_full_unstemmed | Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup |
| title_short | Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup |
| title_sort | effect of processing conditions in changes of calsium levels and firmness of papaya carica papaya l in syrup |
| topic | Calcium gain mechanical properties experimental design pre-treatment papaya fruit Ganancia de calcio propiedades mecánicas diseño experimental pre-tatamiento papaya |
| topic_facet | Calcium gain mechanical properties experimental design pre-treatment papaya fruit Ganancia de calcio propiedades mecánicas diseño experimental pre-tatamiento papaya |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/488 |
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Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup