Comparison of quality characteristics of tomato paste produced under ohmic-vacuum combination heating and conventional heating

Alkanan, Zina T.; Al‐Hilphy, Asaad R.; Altemimi, Ammar B.; Mandal, Ronit; Pratap-Singh, Anubhav

doi:10.1016/j.afres.2021.100014

Cited by 9 publications

(4 citation statements)

References 34 publications

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“…It is due to acidic •OH groups stretching the 3700–2600 cm −1 vibration band. The top of the tomato stem ash exhibiting CH stretch bonds (2987 cm −1 ) was discovered 31,32 . The peaks in the FTIR spectrum of the biosorbent following dye adsorption (Figure 3b) reveal the presence of sulfur compound, with stretching at 602 cm −1 and 567 cm −1 indicating the presence of halogenated chemical.…”

Section: Resultsmentioning

confidence: 99%

“…The top of the tomato stem ash exhibiting C H stretch bonds (2987 cm À1 ) was discovered. 31,32 The peaks in the FTIR spectrum of the biosorbent following dye adsorption (Figure 3b) reveal the presence of sulfur most likely due to the presence of C H stretching. 33,34 In Figure 3c, the FTIR peaks of the adsorbent after phosphate adsorption are given.…”

Section: Characterization Of Tomato Stem Ash For Use As An Adsorbentmentioning

confidence: 99%

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Adsorption of Direct Orange 46 and phosphate ions on waste tomato stem ash used as a bio‐based adsorbent

Eskikaya

Arslan

Gün

et al. 2023

Env Prog and Sustain Energy

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It is necessary to use adsorbents derived from natural materials, such as biosorbents since they do not any damage to the environment, for pollutants elimination that contaminate the aquatic environment. Since the deficiency in the literature was determined in the study in which only the adsorbent obtained from tomato stem was used before this study, a waste material with tomato stem was selected as a natural adsorbent without chemical compounds. Phosphate and dye contaminants, which are often present in industrial and municipal wastewater, were eliminated by adsorption process. Fourier transform infrared (FTIR), x‐ray fluorescence (XRF), Zeta potential, and scanning electron microscope (SEM) with energy dispersive x‐ray (EDX) spectroscopy were used to analyze tomato stems. The tomato stems resulted in high pollutants removal efficiencies recording 99.31% of phosphate () removal efficiency and 99.44% of Direct Orange 46 (DO 46) dye removal efficiency at optimal conditions. The best conditions for phosphate adsorption were pH = 6.0, 2.0 g/L of tomato stems concentration, 50 mg/L initial phosphate concentration and a contact time of 120 min resulting in an adsorption capacity of 4.24 mg/g. The best conditions for DO 46 adsorption were pH = 12, 2.0 g/L of adsorbent concentration, initial dye of 200 mg/L concentration and a contact time of 120 min (q = 13.76 mg/g). For both adsorption experiments, the adsorbent size was chosen to be less than 500 μm. As a result of the adsorption experiments on tomato stem ash, Freundlich isotherm (R2: 0.94) was suitable for DO 46 dye adsorption and Temkin isotherm (R2: 0.99) was suitable for elimination. The phosphate (R2: 0.97) and dye (R2: 1) adsorption onto tomato stem ash was explained using a pseudo‐second‐order kinetic model. It has been determined that the adsorption of the DO 46 dye with the tomato stem ash is an exothermic (∆H: −3.174) process that occurs naturally due to its nature (∆G: −8.41). On the other hand, it was determined that the adsorption of was spontaneous (∆G: −5.21) and endothermic (∆H: 5.7357). According to the adsorption results obtained in this study, it is appropriate to use the tomato stem, which is generated as waste, as an adsorbent. It is thought that obtaining from bio‐based waste in the removal of pollutants such as dye and phosphate in water will both reduce the cost and create an advantage in terms of biodegradability.

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Section: Resultsmentioning

confidence: 99%

Section: Characterization Of Tomato Stem Ash For Use As An Adsorbentmentioning

confidence: 99%

Adsorption of Direct Orange 46 and phosphate ions on waste tomato stem ash used as a bio‐based adsorbent

Eskikaya

Arslan

Gün

et al. 2023

Env Prog and Sustain Energy

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“…For this reason, OH has been extensively studied for evaporation, concentration, drying, or dehydration purposes. There are recent examples of combining different nonthermal and thermal technologies with OH processing for pasteurization as well as preserving bioactive compounds (Alkanan, Al‐Hilphy, Altemimi, Mandal, & Pratap‐Singh, 2021) during evaporation/concentration (Cevik, 2021; Darvishi et al, 2021; Hwang et al, 2022; Sabanci & Icier, 2020; Sabanci & Icier, 2022). For instance, OH and ultrasound‐treated sugarcane juice exhibited similar total phenolic content as fresh juice without additional nonthermal treatments.…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications OH technology is considered very useful for producing products as “clean labeled.” Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques.

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“…This technique can be carried out at temperatures with negative effects on food products, compared to atmospheric evaporation even though they require a longer processing time and more energy consumption [ 17 ]. As a consequence, vacuum evaporation should be more efficient in order to increase the effectiveness of its use in evaporation systems under vacuum and to reduce the loss of nutritional value [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste

Alkanan

Altemimi

Al‐Hilphy

et al. 2021

Foods

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Ohmic-vacuum combination heating is a common method used in the food industry as a concentration process. In the present study, an OH-VC combination heating system was developed for producing tomato paste at temperatures of 70, 80, and 90 °C and pressure of 0.3, 0.5, and 0.7 bar and electric field of 1.82, 2.73, and 3.64 V/cm using a central composite design. The effects of heating conditions on the quality and sensory evaluation of tomato paste were also evaluated. Each combination of temperature, pressure, and the electric field was quantified for specific energy consumption, energy efficiency, and productivity. A decrease of 35.08% in the amount of acid ascorbic and lycopene content 19.01%, using conventional heating compared to ohmic-vacuum heating under optimized conditions, was attained. The results also highlighted an increase in the amount of HMF (69.79%) and PME (24.33%) using conventional heating compared to ohmic-vacuum heating under optimized conditions. Ascorbic acid, lycopene, titratable acidity, productivity, energy efficiency was higher than conventional heating; on the other hand, HMF, PME, pH, SEC were lower than conventional heating at the applied OH-VC process. No significant effects between OH-VC and conventional heating on the TSS were observed. In addition, OH-VC heating was highly efficient in the inhibition of bacterial growth. Further, a minor effect on the sensory properties of tomato paste with OH-VC heating compared to the conventional treatment. The obtained results indicate a strong potential for an OH-VC combination heating system as a rapid-heating, high-efficiency alternative for saving electrical energy consumption and preserving nutritional value.

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Comparison of quality characteristics of tomato paste produced under ohmic-vacuum combination heating and conventional heating

Cited by 9 publications

References 34 publications

Adsorption of Direct Orange 46 and phosphate ions on waste tomato stem ash used as a bio‐based adsorbent

Adsorption of Direct Orange 46 and phosphate ions on waste tomato stem ash used as a bio‐based adsorbent

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste

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