Physical and chemical properties that influence textural prope Hies of pasteurized pepper rings of four jalapeno pepper cultivars were determined. Hardness, cohesiveness, gumminess and chewiness were positively correlated with moisture and wall thickness, and negatively associated with water soluble pectin and alcohol insoluble solid (AIS) contents. After 90 days' storage, Veracruz peppers were firmer than the other cultivars due to their grearer levels of chelator soluble pectin and bound calcium, and lower levels of water soluble pectin. Texture measurement of fresh peppers was not a reliable predictor of firmness for pasteurized peppers.
An approximate analytical solution to the transient heat-conduction problem in a large composite region with an internal cylindrical source is presented. The generalized orthogonal expansion technique is utilized in deriving the solution. Such problems are encountered in the design or simulation of the ground-coupled heat exchangers used in ground-coupled heat pumps. Solutions are presented for the nondimensional temperature as a function of the ratios of the thermal conductivities and thermal diffusivities of the two materials in the layers. To verify the correctness of the solution, comparisons are made between the two-layer composite solution and the classical homogeneous cylindrical source solution and a finite difference solution.
Rotary processing resulted in more uniform heat penetration and texture retention throughout the container than resulted after nonagitated processing. Localized softening in nonagitated peppers was due to prolonged heating at the top of the container, which hydrolyzed large molecular weight pectic substances (chelator and nonextractable) to more soluble forms. Calcium improved the texture by maintaining greater levels of insoluble pectic substances (chelator, dilute alkali and nonextractable) and reducing pectin solubilization. The combination of rotary processing and calcium chloride treatment resulted in a product with fresh-like, uniform texture throughout the container.
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