Bioactive compounds’ contents, drying kinetics and mathematical modelling of tomato slices influenced by drying temperatures and time

Azeez, Luqmon; Adebisi, Segun A.; Oyedeji, Abdulrasaq O.; Adetoro, Rasheed O.; Tijani, Kazeem O.

doi:10.1016/j.jssas.2017.03.002

Cited by 62 publications

(87 citation statements)

References 39 publications

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“…There were a lot of numerical solutions developed by researchers on convective drying of food and other materials. The models have been developed for 1‐D Cartesian, 10,53,58,70 1‐D spherical, 66 2D, 11 and 3D 52 geometries. Few works used a CFD model for estimating the surface transfer coefficients and few of the works 25 based on experimental correlations.…”

Section: Mathematical Models Developedmentioning

confidence: 99%

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

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Convective drying is an ancient technique to dry moist materials. Many experimental and numerical studies on convective drying enriched the knowledge of researchers and industrialists for further research and developments. In this study, a thorough review is made on convective drying of food materials. A brief history of convective drying, its importance, methods, applications, and statistical data are clearly reviewed. The impact of important drying parameters such as shrinkage and influence of pretreatment during convective drying have been critically appraised. Instruments used, experimental setup developed, and properties measured and estimated have been listed and analyzed. A novel technology of taking snapshots during drying using the thermal camera is discussed. Different mathematical models such as analytical and numerical methods and its present challenges are extensively reviewed and discussed. An advanced level solution for convective drying at present is explained. Gaps in numerical methods to solve convective drying problems have been discussed and effective summaries are drawn. K E Y W O R D S analytical and numerical model, computational fluid dynamics, convective drying, effect of pretreatment, shrinkage, thermal imaging 1282 | VP How to cite this article: VP C. Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary.

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Section: Mathematical Models Developedmentioning

confidence: 99%

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

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“…AgNPs Sucrose NaCl Concentration/ppm 75 50 25 75 50 25 75 50 25 Temperature 60 °C 6.34E-08 6.20E-08 5.76E-08 5.10E-08 5.12E-08 5.15E-08 5.64E-08 4.83E-08 5.87E-08 70 °C 6.09E-08 6.06E-08 5.97E-08 5.86E-08 5.54E-08 5.36E-08 5.89E-08 6.18E-08 5.97E-08 80 °C 6.74E-08 6.33E-08 6.11E-08 6.16E-08 5.74E-08 5.19E-08 6.55E-08 5.42E-08 5.93E-08 of binary effects of osmotic agents and concentration gave F (4,54) = 790.449, P = 0.00, osmotic agents and temperatures gave F (4,54) = 169.551, P = 0.00, while solution concentrations and temperatures gave F (4,54) = 101.485, P = 0.00.…”

Section: Solutionmentioning

confidence: 99%

“…Tomatoes (Lycopersicon esculentum) are essentially beneficial vegetables containing polyphenols, carotenoids, vitamins and minerals that can be either eaten raw or processed. [1][2][3][4][5] Studies have established that consumption of tomatoes with inverse correlation with risk of degenerative diseases. This stems from the antioxidant, anti-inflammatory and anti-cancer properties of bioactive compounds contained in tomatoes.…”

Section: Introductionmentioning

confidence: 99%

“…This stems from the antioxidant, anti-inflammatory and anti-cancer properties of bioactive compounds contained in tomatoes. 4,6 Quality of tomatoes is affected by microbial degradation because of high moisture content which aids rottenness and allows potent mycotoxin producers such as Aspergillus, Trichoderma, Fusarium, Curvularia and Penicillium species to thrive, thus making rotten tomatoes hazardous for consumption. [7][8][9][10] Different dehydration processes have been reported for preserving tomatoes; however, some of these methods, especially those involving thermal treatment, degrade bioactive components in tomatoes.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Effects of Silver Nanoparticles, Sucrose and Sodium Chloride as Osmotic Solutions for Tomato Slices: Antioxidant Activity, Microbial Quality and Modelling with Polynomial Regression Model

et al. 2019

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This study has reported comparative effects of silver nanoparticles (AgNPs), sucrose and sodium chloride as osmotic solutions on antioxidant activity and microbial quality of 10 mm tomato slices. 40 g of tomato slices were dehydrated osmotically (OD) at different temperatures (60, 70 and 80°C) and time (30, 60, 90, 120 150 and 180 min). Water loss, solid impregnation, water and solid diffusivities of tomato slices were found to increase with increase in solution temperatures and concentrations with AgNPs having the greatest influence. Antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl increased with increase in solution concentrations but decreased with increase in temperature. Three-way ANOVA (R 2 = 0.998) revealed additive statistically significant effects of osmotic agents, concentrations and temperatures on antioxidant activity; F (8,54) = 67.854, P = 0.00. Polynomial regression analysis with response surface methodology validated experiments such that for each unit increase in concentration and temperature, antioxidant activity increased with good coefficients of determination; sucrose (R 2 = 0.87), NaCl, (R 2 = 0.89) and AgNPs (R 2 = 0.91). Potato dextrose and nutrient agars were used for isolating and identifying microorganisms in OD tomato slices. Tomato slices dehydrated with AgNPs had the highest microbial inhibition of fungi with growth occurring after 7 days, unlike in treatments with sucrose and NaCl where fungal growth appeared after 2 and 5 days, respectively. Aspergillus niger was the most prevalent fungus. It can be concluded that AgNPs may serve as a viable means to dehydrate and preserve tomatoes without loss of antioxidant activity.

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“…The mathematical form of empirical models does not require the consideration of the theory of drying, therefore their parameters are without physical meaning (Kaleta et al, 2013). On account of their simplicity, the models discussed are applied to describe the drying characteristics of different products such as apples (Antal et al, 2015;Atalay et al, 2017), blueberries (Yu et al, 2017), carrots (Aghbashlo et al, 2011;Mahapatra and Tripathy, 2018), canola (Gazor and Mohsenimanesh, 2010), cashew (Dhanushkodi et al, 2017), dill leaves (Motevali et al, 2013), garlic (Younis et al, 2018), green bean (Doymaz et al, 2015;Tekin et al, 2017), Hass avocado seeds (Avhad and Marchetti, 2016), kiwi fruit (Tian et al, 2015), Moroccan rosemary leaves (Mghazli et al, 2017), peach (Doymaz, 2014), pumpkin (Junqueira et al, 2017), rice (Hacıhafızoğlu et al, 2008), spinach leaves (Doymaz, 2009), sweet basil (Phoungchandang and Kongpim, 2012), tomato (Azeez et al, 2017), Vernonia amygdalina leaves (Alara et al, 2017). Some authors have described the effect of drying variables on the parameters of empirical models, in these cases such models may be considered to be more general.…”

Section: Introductionmentioning

confidence: 99%

Suitable model for thin-layer drying of root vegetables and onion

Górnicki¹,

Kaleta²,

Choińska³

2020

Int. Agrophys.

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The drying behaviour of carrot, parsley, red beetroot and onion slices of 5 and 10 mm thickness was investigated in a convective dryer at a drying temperature of 50, 60 and 70°C under natural convection conditions. The experimental drying data of the vegetables slices obtained were fitted to five empirical thin-layer models: Lewis (Newton), Henderson and Pabis, Page, Modified Page, Wang and Singh. The effects of the vegetable species, air drying temperature, and slice thickness on the model parameters were determined. Four statistical tools, namely, the determination coefficient, root mean square error, reduced chi-square, and t-statistic method were applied to determine the fittings. The Page model with the model parameters determined by a summation equation, a square type dependence for the drying air temperature and a rational one for the slice thickness is recommended as the most suitable model (R 2 = 0.9699, RMSE = 0.0587, χ 2 = 0.0035, t-stat = 0.6739). K e y w o r d s: root vegetables, onion, drying kinetics, modelling, drying models

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Bioactive compounds’ contents, drying kinetics and mathematical modelling of tomato slices influenced by drying temperatures and time

Cited by 62 publications

References 39 publications

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Comparative Effects of Silver Nanoparticles, Sucrose and Sodium Chloride as Osmotic Solutions for Tomato Slices: Antioxidant Activity, Microbial Quality and Modelling with Polynomial Regression Model

Suitable model for thin-layer drying of root vegetables and onion

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