Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams

Marjaana Suutarinen; Kaisu Honkapää; Raija-Liisa Heiniö; Annikka Mustranta; Helena Liukkonen-Lilja; Mirja Mokkila

doi:10.1111/j.1365-2621.2002.tb09484.x

Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams

Marjaana Suutarinen (Corresponding Author), Kaisu Honkapää, Raija-Liisa Heiniö, Annikka Mustranta, Helena Liukkonen-Lilja, Mirja Mokkila

University of Helsinki

Research output: Contribution to journal › Article › Scientific › peer-review

17 Citations (Scopus)

Abstract

Different calcium chloride (CaCl2) and pectin methylesterase (PME) prefreezing treatments in a vacuum were used to clarify the most effective prefreezing factors for strawberries and traditional jams. Fractional factorial design and modeling were used. CaCl2 had the greatest effect on the majority of the 15 studied responses (p < 0.001). The pretreatment time should be short (about 5 to 10 min), the temperature low (less than 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50 to 100 nkat/g) in order to yield high quality frozen strawberries for jam making.

Original language	English
Pages (from-to)	1240-1248
Journal	Journal of Food Science
Volume	67
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.2002.tb09484.x
Publication status	Published - 2002
MoE publication type	A1 Journal article-refereed

Keywords

modeling
CaCl2
PME
prefreezing
strawberry jam

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10.1111/j.1365-2621.2002.tb09484.x

Cite this

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abstract = "Different calcium chloride (CaCl2) and pectin methylesterase (PME) prefreezing treatments in a vacuum were used to clarify the most effective prefreezing factors for strawberries and traditional jams. Fractional factorial design and modeling were used. CaCl2 had the greatest effect on the majority of the 15 studied responses (p < 0.001). The pretreatment time should be short (about 5 to 10 min), the temperature low (less than 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50 to 100 nkat/g) in order to yield high quality frozen strawberries for jam making.",

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T1 - Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams

AU - Suutarinen, Marjaana

AU - Honkapää, Kaisu

AU - Heiniö, Raija-Liisa

AU - Mustranta, Annikka

AU - Liukkonen-Lilja, Helena

AU - Mokkila, Mirja

PY - 2002

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AB - Different calcium chloride (CaCl2) and pectin methylesterase (PME) prefreezing treatments in a vacuum were used to clarify the most effective prefreezing factors for strawberries and traditional jams. Fractional factorial design and modeling were used. CaCl2 had the greatest effect on the majority of the 15 studied responses (p < 0.001). The pretreatment time should be short (about 5 to 10 min), the temperature low (less than 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50 to 100 nkat/g) in order to yield high quality frozen strawberries for jam making.

KW - modeling

KW - CaCl2

KW - PME

KW - prefreezing

KW - strawberry jam

U2 - 10.1111/j.1365-2621.2002.tb09484.x

DO - 10.1111/j.1365-2621.2002.tb09484.x

M3 - Article

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SP - 1240

EP - 1248

JO - Journal of Food Science

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ER -

Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams

Abstract

Keywords

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