The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology (original) (raw)
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Carrots are root vegetables that have a high carotene content and widely consumed in juice form. The weakness of processed juice is the damage and loss of carotene due to enzymatic reactions and oxidation that can occur during processing. Blanching treatment on carrot juice before manufacture can inactivate the enzyme so that it can minimize the loss of carotene. Response Surface Methodology (RSM) was used to optimize the treatment on the size of the carrot and the temperature during the process of blanching with response total carotene content. The highest value of total carotene exist in the treatment of carrot size 5x5x20 mm and temperature 60⁰C. This value is used as a central point in the optimization process using RSM. The results of the R software version 3.1.2 obtained a second ordo models corresponding to the value of R-square = 0.8404, p-value = 1,034% and the lack of fit = 0.6398. The optimum point response total carotenoid contained in carrot size 5x5x24 mm and blanching temperature 58⁰C with total carotenoid of 371.06 µg/g.
Carrot juice was expressed in a hydraulic press using a wooden set up. Carrot samples pretreated at different designed combinations, using Central Composite Rotatable Design (CCRD), Response Surface Methodology (RSM), of pH, temperature and time were expressed and juice so obtained was characterized for various physico-chemical parameters which involved yield, TSS and water content, reducing sugars, total sugars and color (absorbance). The study indicated that carrots exposed to the different pretreatment conditions resulted in increased amount of yield than that of the control. The responses were optimized by numerical method and were found to be 78.23% yield, 0.93% color (abs), 3.41% reducing sugars, 5.53% total sugars, 6.69obrix, and 90.50% water content. All the derived mathematical models for the various responses were found to be fit significantly to predict the data.
Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching
2017
Three different commonly used leafy vegetables in Nigeria ( moringa oleifera , hibiscus esculentus and hibiscus sabdarifa ) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus , Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their dif...