Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (<i>Cucurbita ficifolia</i> Bouché)

<div>Changes in moisture content (<span class="nowrap"><svg height="11.927pt" id="M354" style="vertical-align:-3.291101pt" version="1.1" viewbox="-0.0498162 -8.6359 21.5579 11.927" width="21.5579pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M748 650H522L515 622L546 617C580 611 587 604 565 575C518 513 469 451 419 393C376 474 349 534 330 580C318 609 325 612 361 618L383 622L392 650H151L144 622C214 616 224 612 257 543L360 327C270 218 187 124 159 95C106 40 92 34 26 28L17 0H252L259 28L236 31C189 37 188 47 209 78C249 136 308 210 377 294L478 79C494 44 487 37 449 32L418 28L409 0H673L680 28C596 34 591 39 554 116L436 361C526 469 574 521 604 553C659 612 669 614 739 622L748 650Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,9.88,3.132)"><path d="M698 334C698 397 680 451 655 451C627 451 602 424 602 397C602 389 605 383 614 371C622 360 624 340 624 317C624 161 546 47 458 47C419 47 389 69 389 125C389 142 391 162 397 185L457 430L451 435L380 421L315 164C301 107 266 47 222 47C182 47 153 69 153 126C153 137 157 162 161 185C166 214 179 265 197 334C203 358 208 385 208 407C208 433 201 451 176 451C124 451 64 404 24 348L44 320C86 366 113 382 121 382C126 382 128 381 128 374C128 368 126 356 122 341C102 266 88 204 81 164C77 143 73 121 73 107C73 23 131 -12 187 -12C234 -12 281 10 322 45C343 5 383 -12 422 -12C559 -12 698 174 698 334Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,16.533,3.132)"><path d="M460 334C460 396 434 451 378 451C330 451 241 408 148 300H146L237 679C241 697 241 710 232 710C213 710 153 684 67 675L66 646H95C141 646 145 642 134 595L39 170C23 97 31 54 46 33C64 8 100 -12 137 -12C178 -12 234 3 298 43C391 101 460 222 460 334ZM371 320C371 204 316 89 248 51C230 41 208 37 192 37C143 37 102 72 119 166C124 194 129 215 135 235C202 323 298 392 335 392C353 392 371 372 371 320Z"></path></g></svg>),</span> total soluble solids (TSS), and calcium content of chilacayote cylinders pretreated osmotically during 2 h.</div>

Journal of Food Processing and Preservation

tab5

Table 5

Table 5: Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (<i>Cucurbita ficifolia</i> Bouché) 

Table 5 | Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (Cucurbita ficifolia Bouché) 