Optimization of a Diced Tomato Calcification Process

Abstract

ABSTRACT The effect of calcium concentration (0.05‐1.45% CaCl 2 ), temperature of dipping solution (35‐65°C), and contact time (0.5‐3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (≃0.43% CaCl 2 ) at ambient temperature (≃ 35°C) for about 3.5 min would yield a product with Ca ++ content below the legal limit (<800 μ‐g/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment.