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Artichoke (Cynara cardunculus scolymus L.) heat processed under high vacuum


The artichoke in nature has pH around 6.5, classified as a food of low acidity to be thermally processed to ensure commercial sterility. To obtain a product of the best canning can be done under high vacuum (25 in. Hg). In the process known as "solid pack" is used about 10% of liquid in the volume of packaging that allows the occurrence of small exchanges of mass by osmosis between the product and brine keeping sensory and nutritional characteristics of the product. This research project aims to study the overall thermal processing of artichoke (Cynara cardunculus scolymus L.) under high vacuum. The specific objectives are: to control the enzymatic browning of artichoke, determine the coefficients of heat transfer and the profile of temperature and pressure in thermal processing and determine the physico-chemical and sensory artichoke of thermally processed by conventional process in brine and "solid pack "and to determine the lethal thermal processing under high vacuum. The bleached samples are packed in cans as "easy-open" closed mechanical vacuum (minimum 20 inches Hg) and thermally processed by autoclaving. Will be given the profile of temperature and pressure using the pressure transmitters and thermocouples. Will be held on physical-chemical characterization of samples and determination of shear strength. The processed samples will be evaluated on the sensory acceptance and attitude of purchase. The data of thermal and baric history of the product will be analyzed using a Microsoft Excel ® spreadsheet. The results of sensory analysis, physical chemistry will be assessed by analysis of variance and Tukey test (p <0.05). The results of the test purchasing of attitude will be assessed through the sequence of notes given by the panelists. (AU)

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