Determining Process Conditions for Chemical Peeling of Asparagus

The effect of NaOH concentration (20 to 60 g/kg), process temperature (55 to 85°C) and time (30 to 120s) on the yield and peeling quality during one stage chemical peeling of asparagus was evaluated using Response Surface Methodology. Asparagus (Argentuil variety) were washed, sorted and cut at a le...

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Published inFood science & technology Vol. 27; no. 1; pp. 19 - 22
Main Authors Garrote, Raul L., Coutaz, Victor R., Silva, Enrique R., Bertone, Ricardo A.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.01.1994
Elsevier
Subjects
Asparagus (Asparagaceae)
Biological and medical sciences
chemical reactions
Food industries
food processing
food quality
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Asparagus (food)
Temperature
Caustic soda
Chemical treatment
Concentration effect
Response surface
Peeling
Modeling
Vegetable
Optimization
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Summary:The effect of NaOH concentration (20 to 60 g/kg), process temperature (55 to 85°C) and time (30 to 120s) on the yield and peeling quality during one stage chemical peeling of asparagus was evaluated using Response Surface Methodology. Asparagus (Argentuil variety) were washed, sorted and cut at a length of 0.125 m. Diameters chosen for the experimental trials were 0.011, O.012, 0.013, O.014 and O.015 m. Asparagus were processed in pilot plant equipment with automatic control of temperature and agitation with compressed air. The predicted models developed for product yield and peeling quality were used for examination of the system behaviour and localization of the optimum conditions. Process conditions for best peeling and maximum yield were the following: (a) NaOH concentration: 26.5 g/kg, temperature: 81.73°C, time 45 s; (b) NaOH concentration: 46.7 g/kg, temperature: 79.78°C and time 45 s.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.1994.1005