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Optimization of a combined factor technology for preserving banana purée to minimize colour changes using the response surface methodology.

Author(s) : GUERRERO S., ALZAMORA S. M., GERSCHENSON L. N.

Type of article: Article

Summary

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. Second order polynomial models were computed for each month of storage to relate sodium bisulphite concentration, storage temperature and thermal treatment time after packaging. 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.

Details

  • Original title: Optimization of a combined factor technology for preserving banana purée to minimize colour changes using the response surface methodology.
  • Record ID : 1997-1551
  • Languages: English
  • Source: J. Food Eng. - vol. 28 - n. 3-4
  • Publication date: 1996/05
  • Document available for consultation in the library of the IIR headquarters only.

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