Multi-objective optimization of the pasteurization process of pumpkin cubes packaged in glass jars

LESPINARD, ALEJANDRO R.; ARBALLO, JAVIER RAMIRO; TAUS, FRANCISCO J.; MASCHERONI, RODOLFO HORACIO

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

BERKELEY ELECTRONIC PRESS

Año: 2015 vol. 11 p. 679 - 689

1556-3758

The influence of particle size (PZ) and processing temperature (PT) on quality attributes and processing time of pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial models were developed for the following responses: texture retention (TR), total colour change (TCC) and heating time (HT), using multiple linear regression for a range of operating conditions (20-30 mm and 85-100°C for PZ and PT, respectively). A combination of the polynomial models with the methodology of desirability function was used for optimization of the pumpkin pasteurization process. The obtained optimal conditions were 20 mm and 100°C for PZ and PT, respectively; in order to obtain TR of 82.21%, TCC of 7.54 and HT of 44.97 minutes. However, these optimal conditions change to 100°C and 21 mm and the responses obtained are TR of 73.60%, TCC of 7.52 and HT of 39.66 minutes, when the processing time is prioritized.