Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
- Autores
- Lespinard, Alejandro Rafael; Arballo, Javier Ramiro; Taus, Francisco Jose; Mascheroni, Rodolfo Horacio
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The influence of particle size (PZ) and processing temperature (PT) on quality attributes and processing time of pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial models were developed for the following responses: texture retention (TR), total colour change (TCC) and heating time (HT), using multiple linear regression for a range of operating conditions (20-30 mm and 85-100°C for PZ and PT, respectively). A combination of the polynomial models with the methodology of desirability function was used for optimization of the pumpkin pasteurization process. The obtained optimal conditions were 20 mm and 100°C for PZ and PT, respectively; in order to obtain TR of 82.21%, TCC of 7.54 and HT of 44.97 min. However, these optimal conditions change to 100°C and 21 mm and the responses obtained are TR of 73.60%, TCC of 7.52 and HT of 39.66 min, when the processing time is prioritized.
Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Arballo, Javier Ramiro. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Taus, Francisco Jose. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
Desirability Function
Glass Containers
Multiple Response Optimization
Pasteurization
Pumpkin Cubes - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/50136
Ver los metadatos del registro completo
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Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass JarsLespinard, Alejandro RafaelArballo, Javier RamiroTaus, Francisco JoseMascheroni, Rodolfo HoracioDesirability FunctionGlass ContainersMultiple Response OptimizationPasteurizationPumpkin Cubeshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of particle size (PZ) and processing temperature (PT) on quality attributes and processing time of pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial models were developed for the following responses: texture retention (TR), total colour change (TCC) and heating time (HT), using multiple linear regression for a range of operating conditions (20-30 mm and 85-100°C for PZ and PT, respectively). A combination of the polynomial models with the methodology of desirability function was used for optimization of the pumpkin pasteurization process. The obtained optimal conditions were 20 mm and 100°C for PZ and PT, respectively; in order to obtain TR of 82.21%, TCC of 7.54 and HT of 44.97 min. However, these optimal conditions change to 100°C and 21 mm and the responses obtained are TR of 73.60%, TCC of 7.52 and HT of 39.66 min, when the processing time is prioritized.Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Arballo, Javier Ramiro. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Taus, Francisco Jose. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaDe Gruyter2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50136Lespinard, Alejandro Rafael; Arballo, Javier Ramiro; Taus, Francisco Jose; Mascheroni, Rodolfo Horacio; Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars ; De Gruyter; International Journal of Food Engineering; 11; 5; 10-2015; 679-6891556-3758CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2014-0241info:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/view/j/ijfe.ahead-of-print/ijfe-2014-0241/ijfe-2014-0241.xmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:14:01Zoai:ri.conicet.gov.ar:11336/50136instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:14:02.274CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars |
| title |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars |
| spellingShingle |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars Lespinard, Alejandro Rafael Desirability Function Glass Containers Multiple Response Optimization Pasteurization Pumpkin Cubes |
| title_short |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars |
| title_full |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars |
| title_fullStr |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars |
| title_full_unstemmed |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars |
| title_sort |
Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars |
| dc.creator.none.fl_str_mv |
Lespinard, Alejandro Rafael Arballo, Javier Ramiro Taus, Francisco Jose Mascheroni, Rodolfo Horacio |
| author |
Lespinard, Alejandro Rafael |
| author_facet |
Lespinard, Alejandro Rafael Arballo, Javier Ramiro Taus, Francisco Jose Mascheroni, Rodolfo Horacio |
| author_role |
author |
| author2 |
Arballo, Javier Ramiro Taus, Francisco Jose Mascheroni, Rodolfo Horacio |
| author2_role |
author author author |
| dc.subject.none.fl_str_mv |
Desirability Function Glass Containers Multiple Response Optimization Pasteurization Pumpkin Cubes |
| topic |
Desirability Function Glass Containers Multiple Response Optimization Pasteurization Pumpkin Cubes |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| dc.description.none.fl_txt_mv |
The influence of particle size (PZ) and processing temperature (PT) on quality attributes and processing time of pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial models were developed for the following responses: texture retention (TR), total colour change (TCC) and heating time (HT), using multiple linear regression for a range of operating conditions (20-30 mm and 85-100°C for PZ and PT, respectively). A combination of the polynomial models with the methodology of desirability function was used for optimization of the pumpkin pasteurization process. The obtained optimal conditions were 20 mm and 100°C for PZ and PT, respectively; in order to obtain TR of 82.21%, TCC of 7.54 and HT of 44.97 min. However, these optimal conditions change to 100°C and 21 mm and the responses obtained are TR of 73.60%, TCC of 7.52 and HT of 39.66 min, when the processing time is prioritized. Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina Fil: Arballo, Javier Ramiro. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Taus, Francisco Jose. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
| description |
The influence of particle size (PZ) and processing temperature (PT) on quality attributes and processing time of pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial models were developed for the following responses: texture retention (TR), total colour change (TCC) and heating time (HT), using multiple linear regression for a range of operating conditions (20-30 mm and 85-100°C for PZ and PT, respectively). A combination of the polynomial models with the methodology of desirability function was used for optimization of the pumpkin pasteurization process. The obtained optimal conditions were 20 mm and 100°C for PZ and PT, respectively; in order to obtain TR of 82.21%, TCC of 7.54 and HT of 44.97 min. However, these optimal conditions change to 100°C and 21 mm and the responses obtained are TR of 73.60%, TCC of 7.52 and HT of 39.66 min, when the processing time is prioritized. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015-10 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
| format |
article |
| status_str |
publishedVersion |
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http://hdl.handle.net/11336/50136 Lespinard, Alejandro Rafael; Arballo, Javier Ramiro; Taus, Francisco Jose; Mascheroni, Rodolfo Horacio; Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars ; De Gruyter; International Journal of Food Engineering; 11; 5; 10-2015; 679-689 1556-3758 CONICET Digital CONICET |
| url |
http://hdl.handle.net/11336/50136 |
| identifier_str_mv |
Lespinard, Alejandro Rafael; Arballo, Javier Ramiro; Taus, Francisco Jose; Mascheroni, Rodolfo Horacio; Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars ; De Gruyter; International Journal of Food Engineering; 11; 5; 10-2015; 679-689 1556-3758 CONICET Digital CONICET |
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eng |
| language |
eng |
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info:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2014-0241 info:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/view/j/ijfe.ahead-of-print/ijfe-2014-0241/ijfe-2014-0241.xml |
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De Gruyter |
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