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Fresh-cut spinach quality as influenced by spin drying parameters

Pirovani, M.E., Guemes, D.R., Piagentini, A.M.
Journal of food quality 2003 v.26 no.3 pp. 231-242
spinach, fresh-cut foods, washing, centrifugation, drying, duration, velocity, food storage, storage temperature, storage time, food quality, microbial growth, bacterial contamination, aerobes, psychrotrophic bacteria, plate count, sensory evaluation, color, wilting, off odors, regression analysis
Response Surface Methodology was used to evaluate the effect of speed (0 to 1080 rpm) and operation time (1 to 9 min) of spin drying on the excess water remaining on washed, fresh-cut spinach, and microbial growth and sensory deterioration during storage of the spinach. The higher the centrifugal speed, the less water excess was present at a given time, centrifugal speed having a greater influence on water excess than operation time. The aerobic and psychrotrophic microbial counts were not affected by the drying conditions. By visual inspection of the contour plots, the region of minimum browning was obtained for centrifugal speeds between 700-750 rpm (equivalent to centrifugal forces from 65.8 to 75.5 G) and operation time from 5 to 5.5 min. Under these conditions, the water excess on the produce should range from 0.2 to 0.5%.