Kinetics of Texture Change of Bamboo Shoots During Pickling Process

Abstract

AbstractEffects of pickling conditions including salt concentration, pickling temperature, blanching time and CaCl2 concentration on texture change kinetics of bamboo shoots were investigated during pickling process. The results showed that salt concentration, pickling temperature, blanching time and CaCl2 concentration can affect the hardness of pickled bamboo shoots significantly. The hardness changes of bamboo shoots during pickling conform to the first‐order kinetic model. According to the improved first‐order kinetic classical equation, a modified kinetic model for the texture changes of bamboo shoots during pickling was established. All samples were suitably fitted with the kinetic model (R² > 0.9836), indicating that texture changes of bamboo shoots under different pickling conditions can be described and predicted by the established model equation. These research results can provide references for texture quality control of pickled bamboo shoots and other vegetables.Practical ApplicationsTexture is an important evaluation factor of pickled vegetables and a key determinant of consumers' satisfaction to products. Effect of pickling conditions on vegetable texture during pickling is significant to control texture quality. In this study, texture changes of bamboo shoots under different pickling conditions were described and predicted through a modified kinetic model of hardness changes. Research results could provide references for texture quality control of pickled bamboo shoots and other vegetables, as well as improvement of pickling technique.