Optimization of a diced tomato calcification process

The effect of calcium concentration (0.051.45% CaQ), temperature of dipping solution (35-6.X), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (-0.43% CaCI,) at ambient temperature (- 35°C) for about 3.5 min would yield a product with Ca+ + content below the legal limit (~800 kg/p), improved firmness (shear force value > 20 N/g), and with pH low enough (c3.9.5) to eliminate any requirement for acidification treatment.

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