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

A. R. LESPINARD; J. R. ARBALLO; F. J. TAUS; R. H. MASCHERONI

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 ofpumpkin cubes packaged in glass jars were evaluated during theirpasteurization. Second-order polynomial models were developed for the followingresponses: texture retention (TR), total colour change (TCC) and heating time(HT), using multiple linear regression for a range of operating conditions (20-30mm and 85-100°C for PZ and PT, respectively). A combination of the polynomialmodels with the methodology of desirability function was used for optimizationof the pumpkin pasteurization process. The obtained optimal conditions were 20mm and 100°C for PZ and PT, respectively; in order to obtain TR of 82.21%, TCCof 7.54 and HT of 44.97 minutes. However, these optimal conditions change to100°C and 21 mm and the responses obtained are TR of 73.60%, TCC of 7.52 and HTof 39.66 minutes, when the processing time is prioritized.