Ascorbic acid degradation kinetics in tomatoes at different drying conditions

Marfil, Paulo Henrique Mariano; Santos, Elisama Vieira dos; Telis, Vânia Regina Nicoletti

doi:10.1016/j.lwt.2007.11.003

Cited by 156 publications

(101 citation statements)

References 27 publications

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“…As the ascorbic acid is highly sensitive towards the temperature and rapidly degrade in the presence of heat, the samples with more thickness and dried with lower temperature, retain maximum ascorbic acid. Similar results are reported by Ramallo and Mascheroni [10] during drying of pineapple half slices, Marfil et al [11] for tomatoes and Pendre et al [12] in case of okra drying.…”

Section: Effects Of Different Temperature and Thickness Levels On Ascsupporting

confidence: 90%

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

DM¹

2014

J Food Process Technol

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Cucumis callosus (Rottl.) Cogn (Cucurbitaceae) is very common throughout the India and commonly known as "Kothimbda " in Gujarat. Kothimbda is rich source of vitamin C (19.99 mg/100 g) to human beings. The Kothimbda slice was dried in Industrial tray dryer with three levels of drying temperature (50, 60 and 70ºC) with constant air velocity at 1.5 m/sec and in solar cabinet dryer also with three levels of thickness (3 mm, 5 mm and 7 mm). The observations on reduction in weight were taken regularly with increase in time and were evaluated in terms of drying characteristics. Three drying models i.e. Page, Henderson and Pabis and Logarithmic were tested for their validity. The values of coefficient of determination (r 2 ) for all the three models under all the treatments were found to be above 0.9, suggesting good fit of the observations. Though, the value of r 2 under the Logarithmic Model was more followed by page and Henderson and Pabis, indicating the Logarithmic model more reliable for prediction and found best fitted. The temperature and slice thickness affected significantly on the ascorbic acid content during drying of Kothimbda slice. During storage observations in terms of ascorbic acid were recorded at 15 days interval. The ascorbic acid content of the stored dried Kothimbda powder was decreasing with the increase in storage period under room temperature storage. The loss in ascorbic acid during storage was minimum in the powder packed in Glass bottle followed by HDPE bag and Aluminum Coated P.P. bag.

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Section: Effects Of Different Temperature and Thickness Levels On Ascsupporting

confidence: 90%

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

DM¹

2014

J Food Process Technol

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“…Similar results were reported for tomatoes [24], kiwifruit [25] and mango [26]. The vitamin C degradation decreased with increasing air velocity ( Figure 5).…”

Section: Values Of Vitamin C Of Cornelian Cherrysupporting

confidence: 86%

KIZILCIK MEYVESİNİN (Cornus mas. L) KONVEKTİF KURUTULMASI: KURUMA KİNETİĞİ VE C VİTAMİNİ BOZULMASI

Polatoğlu¹,

Beşe²

2017

Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

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The influence of drying air temperature and velocity on the drying kinetics and vitamin C degradation of cornelian cherry fruit (Cornus mas.L) was investigated using a hot-air convective dryer. Experiments were carried out at 50, 60, 70ºC air temperature and 0.4, 0.7 and 1,0 m/s air velocity. Shorter drying times were achieved with increasing air temperature and velocity. Twelve thin-layer drying models were used to determine the thin layer drying kinetics of cornelian cherry. The best appropriate model was found as the modified Henderson and Pabis model. The vitamin C degradation of cornelian cherry fruit was determined in the range of 42-54%.

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“…The darkening observed in the dried tomatoes could be associated to Maillard reaction, ascorbic acid oxidation, hexose condensation and amine compounds, which result in the formation of brown pigments as high as the contact with drying air, in addition to possible action of polyphenol oxidase and peroxidase enzymes (MARFIL; SANTOS; TELIS, 2008;JANG;MOON, 2011). Sacilik (2007) verified reduction in the values of L* and a* increasing the drying temperature from 50 to 60 °C for treated and non-treated samples, indicating that the tomato color is maintained only at low temperatures.…”

Section: Colormentioning

confidence: 99%

“…The damages are most common pigment degradation, especially carotenoids like lycopene (responsible for the red color in tomatoes) and chlorophyll, and browning reactions such as Maillard condensation of hexoses and amino components, and oxidation of ascorbic acid. Other factors affecting color include fruit pH, acidity, processing temperature and duration, fruit cultivar and heavy metal contamination (MARFIL;SANTOS;TELIS, 2008;MURATORE et al, 2008). Consumer demand has increased for processed products that keep more of their sensory properties and their nutritional value, so that it has become necessary to optimize drying conditions in order to achieve certain characteristics related to colour, texture and water content (HEREDIA; BARREA; ANDRÉS, 2007;CRUZ;BRAGA;GRANDI, 2012).…”

Section: Introductionmentioning

confidence: 99%

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Durigon¹,

Mazutti²,

Mossi

et al. 2013

BBR

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This study evaluated the influence of temperature on drying kinetics and color of Italian tomato of sliced and cut into quarters using different dehydration strategies based on laboratory-convective dried and convective oven drier. The mathematical modeling of drying curves and the effective diffusivity were evaluated. It was verified that tomatoes dried in the laboratory-scale drier presented lower drying time. In addition, the drying time of sliced tomatoes were lower than the cut ones. The proposed drying model presented a satisfactory fitting of the experimental data, showing that the use of global kinetic models presents an alternative to predict the drying profiles at different temperature. It was verified that Deff for tomatoes dried in convective laboratory-scale drier were higher than for oven convective drier, in both cuts. The drying time has strong influence in darkening of the sample and it was verified a tendency in increase the red saturation index with the temperature. The best product quality was obtained using convective laboratory-scale drier at lower drying times. The tomato cut in four parts showed characteristics of final product similar to those sliced tomatoes. However, the slices tomato dried at temperature of 60 °C showed less drying time.Keywords: laboratory-scale drier; oven drier; effective diffusivity; color parameters. resumo Este estudo avaliou a influência da temperatura na cinética de secagem e na cor de tomate italiano cortados em fatias e em quarto partes usando diferentes estratégias de desidratação usando secador convectivo em escala piloto e estufa com circulação de ar. A modelagem matemática das curvas de secagem e da difusividade efetiva foram avaliadas. Foi verificado que os tomates secos em secador em escala de laboratório apresentaram um menor tempo de secagem. Além disso, o tempo de secagem dos tomates cortados em fatias foi inferior ao daqueles cortados em partes. O modelo de secagem proposto apresentou um ajuste satisfatório dos dados experimentais mostrando que o uso do modelo de cinética global apresenta uma alternativa para predizer perfis de secagem em diferentes temperaturas. Foi verificado que os valores de difusividade efetiva dos tomates secos em secador em escala de laboratório foram superiores aos daqueles secos em estufa convectiva em ambos os cortes. O tempo de secagem apresentou grande influência no escurecimento das amostras e foi verificado uma tendência ao aumento do índice de saturação vermelho com a temperatura. A secagem no secador em escala laboratorial apresentou melhor qualidade do produto final e menores tempos de secagem. Os tomates cortados em quatro partes apresentaram características semelhantes aos cortados em fatias. Todavia, os tomates cortados em quatro partes secos a 60 °C foram secos em menores tempos.Palavras-chave: secador em escala laboratorial ; estufa; difusividade efetiva; parâmetros de cor. BBR -Biochemistry and Biotechnology Reports

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Ascorbic acid degradation kinetics in tomatoes at different drying conditions

Cited by 156 publications

References 27 publications

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

KIZILCIK MEYVESİNİN (Cornus mas. L) KONVEKTİF KURUTULMASI: KURUMA KİNETİĞİ VE C VİTAMİNİ BOZULMASI

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

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