Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse
2006; Wiley; Volume: 71; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.2006.tb15625.x
ISSN1750-3841
AutoresSergio I. Martínez‐Monteagudo, Fabiola Salais-Fierro, J.R. Perez-Carrillo, A. Valdez-Fragoso, Jorge Welti‐Chanes, H. Mújica-Paz,
Tópico(s)Food Drying and Modeling
ResumoJournal of Food ScienceVolume 71, Issue 3 p. E125-E131 Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse Sergio I. Martínez-Monteagudo, Sergio I. Martínez-Monteagudo Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorFabiola Salais-Fierro, Fabiola Salais-Fierro Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorJ.R. Perez-Carrillo, J.R. Perez-Carrillo Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorAurora Valdez-Fragoso, Aurora Valdez-Fragoso Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorJorge Welti-Chanes, Jorge Welti-Chanes Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorHugo Müjica-Paz, Hugo Müjica-Paz Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this author Sergio I. Martínez-Monteagudo, Sergio I. Martínez-Monteagudo Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorFabiola Salais-Fierro, Fabiola Salais-Fierro Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorJ.R. Perez-Carrillo, J.R. Perez-Carrillo Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorAurora Valdez-Fragoso, Aurora Valdez-Fragoso Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorJorge Welti-Chanes, Jorge Welti-Chanes Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this authorHugo Müjica-Paz, Hugo Müjica-Paz Authors Martínez-Monteagudo, Salais-Fierro, Perez-Carrillo, Valdez-Fragoso, and Mújica-Paz are with Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Univ. s/n CP 31170, Ciudad Universitaria, Chihuahua, Chih. México. Author Welti-Chanes is with Dept. de Ingeniería Química y Alimentos, Univ. de las Américas -Puebla, Puebla, México. Direct inquiries to author Mújica-Paz (E-mail: [email protected]).Search for more papers by this author First published: 30 June 2006 https://doi.org/10.1111/j.1365-2621.2006.tb15625.xCitations: 5AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT: The kinetics incorporation of an isotonic solution (IS) into the whole jalapeño pepper, as a function of the vacuum pressure (p1, vacuum application time (t1), and relaxation time (t2), is necessary to determining the conditions leading to the highest incorporation of IS. This study was aimed at determining the operation conditions to achieve maximum impregnation (Min) of whole jalapeño pepper tissue, and a complete infiltration (Min) of its inner void with an IS, using a vacuum pulse. Impregnation of whole jalapeño peppers was conducted using an IS (aw= 0.993 ± 0.001), a vacuum pulse, and 5 levels for each process variable (t1, t2, p1), according to a central composite design. The amounts of impregnated and infiltrated IS were measured by following changes in pepper weight. The p1, t2 had a significant effect (P < 0.01) on the rate of Mim and Min (g IS/g pepper). It was found that the structure of whole jalapeño plays an important role in the deformation-relaxation process, which also affects the impregnation and infiltration kinetics. A high level of p1 (666 mbar) and t2 (840 min) allowed to achieve the maximum values of Mim and Min (0.07 and 0.29 g IS/g pepper, respectively). These results suggest that different driving force acts in promoting the Mim and Min, during the t1 and t2. This information will be of great value in the analysis of the pickling process of whole jalapeño pepper with a hypertonic solution and a vacuum pulse. Citing Literature Volume71, Issue3April 2006Pages E125-E131 RelatedInformation
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