Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology  

作　　者：Emmanuel Ohene Afoakwa Henry Mensah-Brown Michael Hinneh 

机构地区：[1]Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana [2]Department of Food Process Engineering, University of Ghana, Legon-Accra, Ghana [3]Department of Food Quality and Safety, Ghent University, 653 Coupure Links, B-9000, Ghent, Belgium

出　　处：《Journal of Food Science and Engineering》2013年第6期285-298,共14页食品科学与工程（英文版）（美国）

摘　　要：Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.

关 键 词：Response surface methodology CANNING BLANCHING anti-browning agent COLOUR microbial quality texture optimization. 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ131.12[轻工技术与工程—食品科学与工程]