50 / 2019-07-28 10:05:52

Optimization of pulsed magnetic field assisted cold water treatment on the preservation of cucumbers using response surface methodology

Magnetic field,response surface methodology,food quality,food safety

全体主题 > 预冷工艺及设备

The aim of this study was to evaluate the effect of pulsed magnetic field assisted cold water treatment on the quality of cucumbers. Response surface methodology was employed to optimize the process parameters of pulse magnetic field pretreatment of cucumbers in fresh-keeping. In the experimental design, magnetic field strength [1-5.10mT], pulse frequency [1-50Hz], and pulse duty ratio [25-80%] were taken as independent variables. Four response variables (weight loss, firmness, skin color and decay index) were considered and assessed before and after the storage period. The independent factors were optimized with the central composite design (CCD) with desirability function methodology. Results indicated that optimized technological parameters were magnetic field strength 2.82mT, pulse frequency 25.75Hz, and pulse duty ratio 52.80%. The weight loss, the rate of change of hardness, total color difference and decay index was 5.53%, 5.41%, 1.70, and 0.00, respectively, when employing the optimum pulse magnetic field parameters.