Abstract
The combined effect of pickling time and pickling solutes concentration was studied on pickling whole jalapeño pepper by applying a vacuum pulse (VP) of 666 mbar for 5 min. Sodium chloride and acetic acid concentrations ranged from 10–15.1% to 2.3–3.2% (w/w), respectively, and the pickling or processing time varied from 0.3 to 30 days. The response surface methodology was used to evaluate the influence of the process variables on water loss (WL), solutes gain (SG) and weight reduction (WR) of jalapeño pepper. Processing time showed a linear effect on most of the pickling rate parameters ( p < 0.01). Sodium chloride concentration affected WL, SG and WR of pepper pickled with VP, but the interaction between acetic acid and processing time affected WL ( p < 0.10) and WR ( p < 0.05). In general, the use of VP enhanced solutes and weight gain and it also reduced pickling time by around 50%, in comparison to pickling conducted without VP. Industrial relevance Vacuum pulse application in conjunction with increasing pickling solutes concentration resulted in a significant reduction of pickling time of whole jalapeño pepper, compared to industrial pickling. Thus, mass transfer rates of cold packing can be accelerated by vacuum pulse without heat treatment application, which can lead to significant time and energy savings in the pickling industry.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
