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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Turnips Acidification pH change Acetic acid
Contexto Educativo
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
Editora
Wiley