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

1556-3758

The influence of particle size (PZ) and processingtemperature (PT) on quality attributes and processingtime of pumpkin cubes packaged in glass jarswere evaluated during their pasteurization. Secondorderpolynomial models were developed for the followingresponses: texture retention (TR), total colourchange (TCC) and heating time (HT), using multiplelinear 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 themethodology of desirability function was used for optimizationof the pumpkin pasteurization process. Theobtained optimal conditions were 20 mm and 100°Cfor PZ and PT, respectively; in order to obtain TR of82.21%, TCC of 7.54 and HT of 44.97 min. However,these optimal conditions change to 100°C and 21 mmand the responses obtained are TR of 73.60%, TCC of7.52 and HT of 39.66 min, when the processing time isprioritized.