Changes of tomato powder qualities during storage

Liu, Fengxia; Cao, Xiamin; Wang, Houyin; Liao, Xiaojun

doi:10.1016/j.powtec.2010.08.002

Cited by 93 publications

(67 citation statements)

References 29 publications

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“…Water penetration in the structure of the powder indicated intermediate speed for the complete wetting of the particles; hence, it could favor the formation of lumps during the mixture with water, which is probably related to the low concentration of maltodextrin (3%) and to the chemical composition of red mombin, which, for having high concentration of sugars, tends to form agglomerates and, consequently, obstruct the interstitial spaces that are important for water penetration. Solubility was close to the value reported by Liu et al (2010) in tomato powder (60%), possibly related to the presence of insoluble pigments and fibers, and pectic material. The soluble portion, which was higher than 60%, is directly related to sugars, organic acids and soluble fibers.…”

Section: Methodssupporting

confidence: 82%

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TRed mombin is a seasonal fruit and susceptible to degradation reactions due to its high water content. This highlights the need to use processes that prolong its life and make it available all year round, including to markets away from the production sites. Thus, the objective of this study was to produce red mombin pulp powder in spouted bed dryer, evaluate it regarding physical and chemical parameters and assess its hygroscopic behavior at temperatures of 20, 30 and 40 °C, fitting the models of the GAB, Oswin and Peleg to the experimental data , solubility higher than 60% and mean flowability with Hausner ratio and Carr index of 1.26-1.34 and 0.21-0.25, respectively. The powder particles exhibited spherical shape, smooth surface and some irregularities, with tendency to form agglomerates. The isotherms had a type-II sigmoidal behavior, and the Peleg model, at all temperatures, showed the best fits to the experimental data with determination coefficients above 0.99 and mean percentage deviations lower than 2.0%.Isotermas de adsorção do pó de seriguela produzido em secador de leito de jorro R E S U M OA seriguela é um fruto sazonal e susceptível a reações de deterioração devido ao seu elevado teor de água, o que evidencia a necessidade de utilização de processos que prolonguem sua vida útil e a disponibilize durante todo o ano, inclusive a mercados distantes dos locais de produção. Assim, objetivou-se produzir a polpa de seriguela em pó em secador de leito de jorro, analisá-la quanto aos parâmetros físicos e químicos e avaliar seu comportamento higroscópico nas temperaturas de 20, 30 e 40 °C, com ajustes dos modelos de GAB, Oswin e Peleg aos dados experimentais. Os resultados das análises físicas e químicas evidenciaram tempo de molhagem intermediário, de 0,39 g min -1, solubilidade superior a 60% e média fluidez com fator de Hausner e índice de Carr compreendido entre 1,26-1,34 e 0,21-0,25, respectivamente. As partículas de pó se apresentaram com formato esférico, superfície lisa e algumas irregularidades, com tendência de formação de aglomerados. As isotermas tiveram comportamento sigmoidal do tipo II, com o modelo de Peleg detendo, em todas as temperaturas, os melhores ajustes aos dados experimentais com coeficientes de determinação superiores a 0,99 e desvios percentuais médios inferiores a 2,0%.

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Section: Methodssupporting

confidence: 82%

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…Con respecto a los componentes clorofílicos, es- tos también son altamente lábiles. Resultados similares de degradación de color han sido reportados para otros productos en polvo [8,14,15,27].…”

Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

“…Por otro lado, la formación de peróxidos y la baja a w también favorecen su degradación. Resultados similares de disminución de los CA a través del incremento de la temperatura y/o TA han sido reportados [12,8,4,15,14,27].…”

Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

“…Con el incremento de la temperatura y el TA se presentó un aumento en la ruptura de la partícula y la fusión entre estas, lo cual generó un aumento del apelmazamiento en la superficie del límite del espacio de cabeza del empaque, también reportado por Liu et al (2010) [14], y un aumento en la cohesividad asociado a la unión de las partículas por fusión de la grasa.…”

Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

“…Bajo este contexto, las condiciones de almacenamiento (temperatura, tiempo y envasado) y el empaque a utilizar juegan un papel fundamental en la degradación de los CA y en general de la vida útil del alimento [4,5,7,9]. Estudios previos sobre el almacenamiento de productos en polvo, reportan aumentos en la oxidación, disminución de CA y degradación del color [4,13,14,15]. El objetivo de esta investigación fue evaluar la estabilidad de las propiedades físicas y fisicoquímicas del polvo de aguacate adicionado con vitaminas y minerales (PA+CA) obtenido mediante SA, bajo diferentes condiciones de almacenamiento.…”

Section: Introductionunclassified

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Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento

Ruiz

Rodriguez

González

2017

Biotecnol. sector agropecuario agroind

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Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storage

Dufera

Hofäcker

Esper³

et al. 2023

Food Science & Nutrition

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In this work, a storage study was conducted to find suitable packaging material for tomato powder storage. Experiments were laid out in a single factor completely randomized design (CRD) to study the effect of packaging materials on lycopene, vitamin C moisture content, and water activity of tomato powder; The factor (packaging materials) has three levels (low‐density polyethylene bag, polypropylene bottle, wrapped with aluminum foils, and packed in low‐density polyethylene bag) and is replicated three times. During the study, a twin layer solar tunnel dried tomato slices of var. Galilea was used. The dried tomato slices were then ground and packed (40 g each) in the packaging materials and stored at room temperature. Samples were drawn from the packages at 2‐month interval for quality analysis and SAS (version 9.2) software was used for statistical analysis. From the result, higher retention of lycopene (80.13%) and vitamin C (49.32%) and a nonsignificant increase in moisture content and water activity were observed for tomato powder packed in polypropylene bottles after 6 months of storage. For low‐density polyethylene packed samples and samples wrapped with aluminum foil and packed in a low‐density polyethylene bag, 57.06% and 60.45% lycopene retention and 42.9% and 49.23% Vitamin C retention were observed, respectively, after 6 months of storage. Considering the results found, it can be concluded that lycopene and vitamin C content of twin layer solar tunnel dried tomato powder can be preserved at ambient temperature storage by packing in a polypropylene bottle with a safe range of moisture content and water activity levels for 6 months.

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Changes of tomato powder qualities during storage

Cited by 93 publications

References 29 publications

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento

Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storage

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