scholarly journals Control of Browning in Lye-Peeled Taniers

1969 ◽  
Vol 61 (4) ◽  
pp. 489-500
Author(s):  
F. Sánchez-Nieva
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Shelf Life ◽  
Direct Relation ◽  
Citric Acid Solution ◽  
Browning Reaction ◽  
Off Flavors

Browning of lye-peeled tanier tubers could not be prevented satisfactorily by preheating them for 30 minutes in water at temperatures ranging from 140 to 170° F (60- 77° C) before lye peeling at 200 to 210° F (93-99° C). Preheating increased peeling losses 50%. Dipping the lye-peeled tubers in 1% citric acid solution reduced browning to the extent that trimming could be carried out without discoloration. Sulfitation to levels of 200 p/m SO2 completely controlled the browning reaction. Sulfitation also improved the shelf life of frozen taniers stored at -10° F (-23.3° C) for 210 days, preventing the development of off-flavors and changes in color. Sulfite uptake by taniers was found to be independent of the pH of the sulfiting solution, within the range of 5.3 to 3.3. Sulfite uptake increased in direct relation ship to the concentration of sulfites in the sulfiting solution.

scholarly journals PHYSICOCHEMICAL, SENSORIAL AND MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED FRUITS OF PAPAYA AND PINEAPPLE

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Rizwana . ◽  
Ruchi Sharma ◽  
Eram Rao ◽  
Tanya Luva Swer ◽  
Aparna Agarwal
Keyword(s):  
Ascorbic Acid ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Low Temperature ◽  
Acid Solution ◽  
Shelf Life ◽  
Microbiological Analysis ◽  
Citric Acid Solution ◽  
Minimally Processed ◽  
Fruit Samples

The current study intended to discover the storage/shelf life of papaya and pineapple, minimally processed fruits, based on their physicochemical, sensorial, and microbiological analysis. They were stored at low temperature at 4?C for 8 days. Methods: The papaya slices were dipped into 1000ppm citric acid solution and a solution of 150ppm ascorbic acid and 1000ppm citric acid. On other hand, pineapple slices were dipped into a solution of 1% sodium chloride and 1% calcium chloride and another solution of 150ppm ascorbic acid and 1000ppm citric acid. Both fruit samples were immersed into the respective solutions for around 2-3minutes. Results: From the results of treatments, it was revealed that the combination of 150ppm ascorbic acid and 1000ppm citric acid solution, in both the samples showed the best outcomes. Conclusion: It ultimately concludes that after this treatment the minimally processed papaya and pineapple can be stored effectively and safely in good conditions for 8 days at low temperature.

scholarly journals A Comparison of the Processing Characteristics of Three Tanier Cultivars

1969 ◽  
Vol 61 (3) ◽  
pp. 337-344
Author(s):  
F. Sánchez Nieva
Keyword(s):  
Puerto Rico ◽  
Citric Acid ◽  
Acid Solution ◽  
Lateral Roots ◽  
The Other ◽  
Red Pigment ◽  
Citric Acid Solution ◽  
Browning Reaction ◽  
Acceptable Quality ◽  
Pink Pigment

The processing characteristics of three tanier cultivars grown commercially in Puerto Rico (Blanca del Pais-white flesh; Rascana-cream-colored flesh); and Vinola-pink (flesh) were compared. When lye peeled in 15% lye, heated to 200 and 210°F (93, 99°C) at the time of immersion, corresponding to the highest peeling efficiency, the Blanca cultivar suffered the highest loss in weight, followed in descending order by the Rascana and Vinola. The Blanca and Rascana cultivars were difficult to trim while the Vinola, because of its softer texture, could be trimmed without difficulty. The three cultivars when lye peeled suffered browning on exposure to air. The rate of the browning reaction in the Rascana cultivar was much less than in the other two. Besides browning, on exposure to air the Vinola suffered changes in the pink pigment of the flesh, with the result that a strong brownish red pigment developed around the stem end and at the point of emergence of the lateral roots. In the three cultivars, the browning reaction could be effectively controlled by a combination of a 2-min dip in 1% citric acid solution followed by sulfitation to levels of 200 p/m. The Blanca cultivar was found superior to the other two when cooked fresh or frozen. Processing, including the control of the browning reaction, made possible the preparation of frozen products of acceptable quality from the three cultivars.

Solubility of Phosphorus in Citric Acid Solution as an Index of Biological Availability

1979 ◽  
Vol 16 (5) ◽  
pp. 290-292 ◽  
Author(s):  
Minoru YOSHIDA ◽  
Michiyuki ISHIKAWA ◽  
Hiroki NAKAJIMA ◽  
Saburo HOTTA
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Biological Availability ◽  
Citric Acid Solution

scholarly journals Kinetic Study in Atmospheric Pressure Organic Acid Leaching: Shrinking Core Model versus Lump Model

Minerals ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 613
Author(s):  
Kevin Cleary Wanta ◽  
Widi Astuti ◽  
Indra Perdana ◽  
Himawan Tri Bayu Murti Petrus
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Acid Leaching ◽  
Core Model ◽  
Shrinking Core Model ◽  
Citric Acid Solution ◽  
Lumped Model ◽  
Leaching Process ◽  
Shrinking Core ◽  
Simulation Results

The kinetics study has an essential role in the scale-up process because it illustrates the real phenomena of a process. This study aims to develop a mathematical model that can explain the mechanism of the leaching process of laterite ore using a low concentration of the citric acid solution and evaluate that model using the experimental data. As a raw material, this process used powder-shaped limonite laterite ores with a size of 125–150 µm. The leaching process is carried out using 0.1 M citric acid solution, F:S ratio of 1:20, and a leaching time of 2 h. The temperature parameter was varied at 303, 333, and 358 K. The experimental results showed that the higher the operating temperature, the higher the extracted nickel. The results of this experiment were used to evaluate the shrinking core kinetics model and the lumped model. The simulation results for both models show that the lumped model can provide better simulation results. Quantitatively, the percentage of errors from the shrinking core model is around 3.5 times greater than the percentage of errors from using the lumped model. This result shows that in this leaching process, the process mechanism that occurs involves the reactant diffusion step and the chemical reactions step; those steps run simultaneously.

Dissolution mechanism of various elements from steelmaking slag into citric acid solution

2019 ◽  
Vol 116 (3) ◽  
pp. 321
Author(s):  
Ningning Lv ◽  
Chang Su ◽  
Hui Kong ◽  
Jinxing Yang ◽  
Weiming Liu ◽  
...  
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Mass Balance ◽  
Dissolution Mechanism ◽  
Steelmaking Slag ◽  
Citric Acid Solution ◽  
Initial Concentration ◽  
Predominant Species ◽  
Dissolution Ratio ◽  
The Relationship

To recycle valuable elements from steelmaking slag, their dissolution mechanism into citric acid solution has been investigated. First, the relationship between dissolution ratio of each element and initial concentration of citric acid (ci) was studied. Then, the concentrations of each species in solution were calculated through mass balance. Based on these results, it can been seen that whenci = 0.00104 mol/L, Ca2+, CaCit−, MgCit−, FeH2PO42+and CaHPO4are the predominant species in solution, and Ca5(PO4)3(OH)(s) precipitate can form easily, which may suppress the dissolution of elements. Whenciincreases to 0.0104 mol/L, dissolution ratio of each element increases significantly, except for iron. And the predominant species correspondingly change to Ca2+, Mg2+, CaCit−, MgCit−, H2Cit−, H3Cit and FeH2PO42+.

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