บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Use of response surface methodology in the evaluation of browning in banana processed through vacuum impregnation.

Millan Trujillo, F. R. and Roa Tavera, V.

Interciencia. Volume 26, Number 7, Jul. 2001. pp. 290-295.

2001

บทคัดย่อ

Use of response surface methodology in the evaluation of browning in banana processed through vacuum impregnation.

The effects of different levels of sodium sulfite, L-ascorbic acid and citric acid dissolved in sucrose syrups of different concentrations on the development of browning in banana were evaluated after 4, 8 and 12 days of storage. Vacuum impregnation with sucrose syrup containing 300 ppm sodium bisulfite, 1% L-ascorbic acid, 1% citric acid and 30% sucrose minimized the net colour change in the fruit during 8 days of storage, even when sensory acceptance of the product lasted for only 4 days.