Volume 16, Issue 94 (2019)                   FSCT 2019, 16(94): 51-60 | Back to browse issues page

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shojaei S, Hakimzadeh V. Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas. FSCT 2019; 16 (94) :51-60
URL: http://fsct.modares.ac.ir/article-7-34168-en.html
1- Department of Food science and Technology, Quchna Branch, Islamic Azad University, Quchan, Iran.
2- Assistant professor of Department of Food science and technology, Quchan Branch, Islamic Azad University, Quchan, Iran. , v.hakimzadeh@yahoo.com
Abstract:   (4386 Views)
The aim of this study was determining the concentration of heavy metals as Lead, Cadmium and Tin in canned peas, with pre-treatment by 5 and 10-minute blanching and using citric acid, acetic acid and phosphoric acid at concentrations of 0, 0.25 and 0.5%. The samples were manufactured and sealed commercially. The evaluation of mentioned heavy metals was carried out using by flame photometric method. The response surface method was carried out in central composite design, and data analysis was done using Design Expert software. The effect of the dependent variables in quadratic model is evaluated. According to the results, the highest levels of Lead, Cadmium and Tin were 0.43, 0.61 and 87 parts per million respectively and the lowest was zero, 0.14 and 10.43 parts per million, respectively. The results showed that increasing the blanching time reduced the lead, cadmium and tin amounts at 1% level. On the other hand, increasing the concentration of acetic acid, citric acid and phosphoric acid to its highest level would yield the best results to achieving the lowest amount of these elements during blanching.
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Article Type: Original Research | Subject: food industry engineering
Received: 2019/06/24 | Accepted: 2019/12/23 | Published: 2019/12/1

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