Acid diffusion in solid foods

International Journal of Food Engineering

Volumn 8, Issue 4, 2012, Pages

  Marcotte, Michèle ^a   Grabowski, Stefan ^a   Karimi, Yousef ^b   Nijland, Paula ^c  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b MCGILL UNIVERSITY   (Canada)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Acidification kinetics; Diffusion; Mass diffusivity Brought to; Solid food particles

Indexed keywords

AVERAGE VALUES; FICK'S SECOND LAW; FOOD PARTICLES; LIQUID SOLUTION; LITERATURE DATA; MASS DIFFUSION COEFFICIENTS; MASS DIFFUSIVITY; PH LEVELS; PRODUCT QUALITY; SOLID FOOD; STANDARD MODEL; THERMAL DAMAGE; TREATMENT TEMPERATURE;

ACETIC ACID; ACIDIFICATION; CITRIC ACID; DIFFUSION; DIFFUSION IN SOLIDS;

THERMAL PROCESSING (FOODS);

LYCOPERSICON ESCULENTUM;

EID: 84870490581     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.1300     Document Type: Article

References (21)

1. AOAC. Official Methods of Analysis, 1984, 14-ed., Association of Official Analytical Chemists, Washington, DC, USA
2. Arnold, M. H. M., Acidulants for foods and beverages. 1975, Food Trade Press Ltd, London
3. Azevedo, I. C. A. and Oliveira, F. A. R. A model food system, for mass transfer in the acidification of cut root vegetables. International Journal of Food Science and Technology, 1995, 30, pp. 473-483
4. Brocklehurst, T. F. Delicatessen salads and chilled prepared fruit and vegetable products, In: Shelf life evaluation of foods, Ed. By Man, C. M. D. and Jones, A. A., 1994, Blackie Academic & Professional, London, U.K., pp. 118-121
5. Crank, J. Mathematics of Diffusion, Second Edition, 1975, Clarendon Press, Oxford, pp. 47-49
6. Grabowski, S. and Marcotte, M. Pretreatment efficiency in osmotic dehydration of cranberries, In: Transport Phenomena in Food Processing, Ed. Welti-Chanes, J., Velez-Ruiz, J.F. and Barbosa-Canovas, G.V., 2003, CRC, Boca-Raton, pp. 83-94
7. Kebary, K. M. K., Salem, O. M., Hamed, A. I. and El-Sisi, A. S. Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria. Food Research International, 1997, 30, pp. 265-272 (Pubitemid 28042971)
8. Kuntz, L. Acid Basis, Food Product Design, May 1993 Internet: www.foodproductdesign.com/archive/1993/0593DE.html
9. Leistner, L. and Gould, G. Hurdle Technologies, 2002, Kluwer Academic, NY, USA, pp. 32-35
10. Lopez, A. A complete Course of Canning, 1987, The Canning Trade, Inc., Baltimore, MD, USA, Book I, pp. 94-104
11. Marcotte, M., and Grabowski, S. Acidification of solid food particles in the liquid food system. 2002. Presentation on the IFTPS'2002 Annual Meeting, Kisseeme, FL, USA
12. McCabe, W. L., Smith, J. C. and Harriot, P. Unit Operations of Chemical Engineering, 1985, McGraw-Hill Book Company, New York, pp. 601-615
13. McCarthy, M. J. and Heil, R. Measurement of acid diffusion in canned vegetables using pH sensitive indicators. Journal of Food Scince, 1988, 53, pp. 494-495, 499
14. Moreira, L. A., Oliveira, F. A. R. and Silva, T. R. Prediction of pH change in processed acidified turnips. Journal of Food Science, 1992, 57, pp. 928-931
15. Palop, A., Marco, A., Raso, J., Pagan, R., Sala F. J. and Condon, S. Survival of heated Bacillus coagulans spores in a medium acidified with lactic or citric acid. International Journal of Food Microbiology, 1997, 38 pp. 25-30 (Pubitemid 28050974)
16. Palop, A., Raso, J., Condon, S. and Sala F. J. Heat resistance of Bacillus subtilis and Bacillus coagulans: Effect of sporulation temperature in food with various acidulants. Journal of Food Protection, 1996, 59 pp. 487-492 (Pubitemid 26311878)
17. Palop, A., Raso, J., Pagan, R., Condon, S. and Sala F.J. Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods. International Journal of Food Microbiology, 1999, 46 pp. 243-249 (Pubitemid 29104878)
18. Ramaswamy, H. S., K.V. Lo, and M. A. Tung, Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface. Journal of Food Science. 1982, 47(6): 2042-2065
19. Selman, J. D., The blanching process, In: Developments in food preservation, 1987, Vol. 4, Ed. Thorne, S., Elsevier Applied Science, London and NY, pp. 205-249
20. Stumbo, C. R. Thermobacteriology in food processing. 1973, Academic Press, San Diego, CA, USA
21. Welti-Chanes, J., Mujica-Paz, H., Valdez-Fragoso, A. and Leon-Cruz, R. Fundamentals of mass transport, In: Transport Phenomena in Food Processing, Ed. Welti-Chanes, J., Velez-Ruiz, J.F. and Barbosa-Canovas, G.V., 2003, CRC Press Boca-Raton, pp. 3-23