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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2017: 0.923

CiteScore 2017: 0.98

SCImago Journal Rank (SJR) 2017: 0.323
Source Normalized Impact per Paper (SNIP) 2017: 0.505

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Volume 8, Issue 4


Acid Diffusion in Solid Foods

Michèle Marcotte / Stefan Grabowski / Yousef Karimi / Paula Nijland
Published Online: 2012-10-23 | DOI: https://doi.org/10.1515/1556-3758.1300


Foods acidified to pH levels below 4.5 can be thermally treated at lower temperatures under pasteurization conditions offering reduced thermal damage to product quality. Considering practical criterion, the main objective of this study was to investigate the proper acidification procedures of solid food particles immersed in liquid solutions. This was performed by testing a variety of factors, including particle type and size, temperature, and type and concentration of acids. Furthermore, the minimum acidification time of food particles was also determined. A standard model for mass transfer (e.g. Fick’s second law) was applied. Mass diffusion coefficients (DAB) were calculated based on experimental data. Average values of DAB were in the range of 10-8 to 10-10 m2/s and in agreement with existing literature data. Minimum acidification times varied depending on the type of acid, food, and treatment temperature, and ranged between 7 to 26 min. Meat particles were slowest to acidify, and acetic acid and tomato juice acidified by citric acid were the strongest acidifying agents.

Keywords: acidification kinetics; diffusion; solid food particles; mass diffusivity

About the article

Published Online: 2012-10-23

Citation Information: International Journal of Food Engineering, Volume 8, Issue 4, ISSN (Online) 1556-3758, DOI: https://doi.org/10.1515/1556-3758.1300.

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©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston.Get Permission

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