Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams

: Different calcium chloride (CaCl2) and pectin methylesterase (PME) prefreezing treatments in a vacuum were used to clarify the most effective prefreezing factors for strawberries and traditional jams. Fractional factorial design and modeling were used. CaCl2 had the greatest effect on the majority...

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Bibliographic Details
Published in:Journal of food science 2002-04, Vol.67 (3), p.1240-1248
Main Authors: Suutarinen, J., Honkapää, K., Heiniö, R.-L., Mustranta, A., Liukkonen-Lilja, H., Mokkila, M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
CaCl2
Food additives
Food industries
Food science
Freezing
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
modeling
PME
prefreezing
strawberry jam
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Summary:: Different calcium chloride (CaCl2) and pectin methylesterase (PME) prefreezing treatments in a vacuum were used to clarify the most effective prefreezing factors for strawberries and traditional jams. Fractional factorial design and modeling were used. CaCl2 had the greatest effect on the majority of the 15 studied responses (p < 0.001). The pretreatment time should be short (about 5 to 10 min), the temperature low (less than 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50 to 100 nkat/g) in order to yield high quality frozen strawberries for jam making.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb09484.x