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Optimization of processing parameters for lettuce vacuum osmotic dehydration using response surface methodology

100%

Yuan Y. , Tan L. , Xu Y. , Dong J. , Zhao Y. , Yuan Y.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 1

In order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, sucrose concentration, and vacuum degree on the vacuum osmotic dehydration were explored. The lettuce water loss rate and solid gain rate decreased with the increase of slice thickness and vacuum degree, and increased with the increase of sucrose concentration and osmotic temperature. Response surface methodology was applied to analyze the infl uence of the four infl uential factors on the evaluated parameters and the optimization of lettuce vacuum osmotic dehydration was studied. The results indicated that, within the experimental scope, the optimized technological parameters of lettuce vacuum osmotic dehydration are the temperature of 28º C, the slice thickness of 2 mm, sucrose concentration of 47%, the vacuum degree of 22 kPa, and the water loss rate and solid gain rate are 72.16% and 11.82%, respectively.

Model of cyclic pressure fluctuations in a new generation milking machine

84%

Kupczyk A.

Annual Review of Agricultural Engineering

2000

tom 02

Changes in chemical composition of meat from roe deer [Capreolus capreolus L.] bucks during cold storage under vacuum and modified atmosphere

67%

Daszkiewicz T. , Janiszewski P. , Kondratowicz J.

Polish Journal of Food and Nutrition Sciences

2008

tom 58

nr 3

Changes in the chemical composition, nitrogen content of water extracts, weight loss and shear force of meat from roe deer (Capreolus capreolus L.) bucks were analysed during 21-day cold storage (2°C) under modified atmosphere conditions (vacuum; 40% CO2 + 60% N2; 60% CO2 + 40% N2). A gradual increase in drip loss was observed over the storage period. The process of cold storage of roebuck meat in a modified atmosphere (MA) had no significant effect on the content of major chemical components. The dynamics of changes in the content of nitrogen compounds in water extracts of cold-stored meat was lower in MA-packaged samples, compared to the vacuum-packaged samples. The relatively low rate of protein degradation (proteolysis) in roebuck meat during ageing was reflected in the lack of considerable changes in the average values of shear force.