Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5405
Título: Prediction of pH Change in Processed Acidified Turnips
Autor: Moreira, Lília A.
Oliveira, Fernanda A. R.
Silva, Teresa R.
Palavras-chave: Turnips
Acidification
pH change
Acetic acid
Data: 1992
Editora: Wiley
Citação: MOREIRA, Lília A.; OLIVEIRA, Farnanda A. R.; SILVA, Teresa R. - Prediction of pH Change in Processed Acidified Turnips. Journal of Food Science. ISSN 1365-2621. Vol. 57 n.º 4 (1992), p. 928-931
Resumo: The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10-9 m2/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5405
Versão do Editor: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1992.tb14325.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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