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Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams
- Suutarinen, J., Honkapaa, K., Heinio, R.L., Mustranta, A., Liukkonen-Lilja, H., Mokkila, M.
- Journal of food science 2002 v.67 no.3 pp. 1240-1248
- strawberries, frozen fruit, jams, pretreatment, calcium chloride, salt concentration, pectinesterase, freezing, temperature, vacuum processing, food processing quality, color, brix, pH, calcium, soluble solids, sensory evaluation, taste, texture, firmness, linear models, regression analysis, equations
- 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 degrees 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.