Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology
A preservation process for banana purée 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...
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| Veröffentlicht in: | Journal of food engineering 1996, Vol.28 (3), p.307-322 |
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| container_end_page | 322 |
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| container_issue | 3 |
| container_start_page | 307 |
| container_title | Journal of food engineering |
| container_volume | 28 |
| creator | Guerrero, S. Alzamora, S.M. Gerschenson, L.N. |
| description | A preservation process for banana purée 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. |
| doi_str_mv | 10.1016/0260-8774(95)00036-4 |
| format | Article |
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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.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/0260-8774(95)00036-4</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>ascorbic acid ; bananas ; Biological and medical sciences ; color ; Food industries ; Food preservation ; food storage ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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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.</description><subject>ascorbic acid</subject><subject>bananas</subject><subject>Biological and medical sciences</subject><subject>color</subject><subject>Food industries</subject><subject>Food preservation</subject><subject>food storage</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>heat treatment</subject><subject>Mathematical models</subject><subject>potassium sorbate</subject><subject>Q1</subject><subject>sodium bisulfite</subject><subject>water relations</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNp9kE1u1TAUhSMEEo_CDpDwAKEySLmO7cSZIKGq_EiVOoCOLce5fs8osYPtVCprYCNdBxvD6as6RB548p3j46-qXlM4o0DbD9C0UMuu46e9eA8ArK35k2pHZcdq0XXwtNo9Is-rFyn9LJCAptlVf66W7Gb3W2cXPAmWaGLCPDiPI7Ha5BATyWgOPkxhf0tsiGSJmDDeOL8ng_blkGWNf--Q5EBm57c2LCVTWCMxB-33mMiaNjwfkJTwEnxCktZYHkAyYz6E8b7-ZfXM6inhq4f7pLr-fPHj_Gt9efXl2_mny9owKXPNJLKyf2ANUNBIte0ME2ykfdMLLkZqGbOjaVlPRy6BY8PtYHouRSNwGCQ7qd4de5cYfq2YsppdMjhN2mNYk6KiY9C2bQH5ETQxpBTRqiW6WcdbRUFt6tXmVW1eVS_UvXrFS-ztQ79ORk82am9ceswyChLkNuPNEbM6KL2PBbn-Xv7EoJESWmCF-HgksNi4cRhVMg69wdFFNFmNwf1_yT-WwaQ3</recordid><startdate>1996</startdate><enddate>1996</enddate><creator>Guerrero, S.</creator><creator>Alzamora, S.M.</creator><creator>Gerschenson, L.N.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1996</creationdate><title>Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology</title><author>Guerrero, S. ; Alzamora, S.M. ; Gerschenson, L.N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c388t-38e3005b32010ae1af7c353d1929545d1f33fdc6391d4804e24fbc948525ebb83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>ascorbic acid</topic><topic>bananas</topic><topic>Biological and medical sciences</topic><topic>color</topic><topic>Food industries</topic><topic>Food preservation</topic><topic>food storage</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>heat treatment</topic><topic>Mathematical models</topic><topic>potassium sorbate</topic><topic>Q1</topic><topic>sodium bisulfite</topic><topic>water relations</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guerrero, S.</creatorcontrib><creatorcontrib>Alzamora, S.M.</creatorcontrib><creatorcontrib>Gerschenson, L.N.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guerrero, S.</au><au>Alzamora, S.M.</au><au>Gerschenson, L.N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology</atitle><jtitle>Journal of food engineering</jtitle><date>1996</date><risdate>1996</risdate><volume>28</volume><issue>3</issue><spage>307</spage><epage>322</epage><pages>307-322</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>A preservation process for banana purée 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.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/0260-8774(95)00036-4</doi><tpages>16</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 1996, Vol.28 (3), p.307-322 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15730666 |
| source | Access via ScienceDirect (Elsevier) |
| subjects | ascorbic acid bananas Biological and medical sciences color Food industries Food preservation food storage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology heat treatment Mathematical models potassium sorbate Q1 sodium bisulfite water relations |
| title | Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology |
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