Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties

Heredia, Ana; Barrera, Cristina; Andrés, Ana

doi:10.1016/j.jfoodeng.2006.04.056

Cited by 87 publications

(60 citation statements)

References 17 publications

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“…These changes in pectic substances result in weakening of the cell walls and reduction of the cohesive forces that bind cells together (Trinchero et al 1999). Similar behaviour during drying was also reported by other researchers working with cherry tomato (Heredia et al 2007), pepino fruit (Di ) and blueberries (López et al 2009). The fracturability and adhesivenesss (work necessary to pull the compression anvil away from the sample) of dehydrated samples did not present significant differences compared to that of fresh samples (p<0.05).…”

Section: Texture Profile Analysissupporting

confidence: 74%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4±2.8 g retained water/ 100 g water) and the lowest rehydration ratio (1.15±0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

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Section: Texture Profile Analysissupporting

confidence: 74%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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“…The texturometer was mounted with a 500 N load cell and equipped with a 2 mm flat head stainless steel cylindrical probe which punctures the sample at a download speed of 200 mm/min and a distance of 10 mm (18). A single whole tomato was placed on the stage for each measurement.…”

Section: Firmnessmentioning

confidence: 99%

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

Misra

Keener

Bourke

et al. 2014

Journal of Bioscience and Bioengineering

249

113

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“…The observed changes are due to hardening, movement of soluble solids and retraction (KROKIDA;PHILIPPOPOULOS, 2005). High temperatures or long drying times can cause serious damage to product flavor, color and nutrients, and reduce the rehydration capacity of the dried product (DOYMAZ, 2007;BARRERA;ANDRÉS, 2007;MURATORE et al, 2008;CRUZ;BRAGA;GRANDI, 2012). 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.…”

Section: Introductionmentioning

confidence: 99%

“…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

show abstract

Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties

Cited by 87 publications

References 17 publications

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

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

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