Prediction of pH change in processed acidified turnips

Fernanda A. R. Oliveira, Lília A. Moreira, Teresa R. Silva

Resultado de pesquisarevisão de pares

15 Citações (Scopus)

Resumo

The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10‐9 m2/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process.
Idioma originalEnglish
Páginas (de-até)928-931
RevistaJournal of Food Science
Volume57
Número de emissão4
DOIs
Estado da publicaçãoPublicado - 1992

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