Resumen

RAMALLO, Laura A  y  LIOTTA, Trinidad. Effect of processing conditions in changes of calcium levels and firmness of papaya (carica papaya l.) in syrup. Rev. cienc. tecnol. [online]. 2011, n.16, pp.58-63. ISSN 1851-7587.

In this work, the effect of operating conditions during calcium pretreatment on the calcium uptake and the compression resistance of papaya bits in syrup was studied. The papaya fruit was cut into cylinders of approximately 10 mm in length and 25 mm in diameter. An aqueous solution of calcium hydroxide was used as impregnation medium. Different conditions of calcium pre-treatment were applied. A three-factor two-level factorial design was chosen to evaluate the combined effect of three independent impregnation variables: concentration solution, temperature and impregnation time. The system response was measured in terms of calcium gain in the fruit and mechanical property values of processed food. The results showed that the solution concentration and the impregnation time were the most relevant variables on the hardness of papaya in syrup. The greatest calcium content (116.7 mg/100 g fresh fruit) was reached by fruit impregnation in 1.5% Ca(HO)₂-solution at 40°C for 4.5 h.

Palabras clave : Calcium gain; Mechanical properties; Experimental design; Pre-treatment; Papaya fruit.

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