Efeito da pressão osmótica no processamento e avaliação da vida de prateleira de tomate seco

Silva, Virlane Kelly Lima da; Pinheiro, Érika Sousa; Domingues, Maria Aliciane Fontenele; Aquino, Andréa Cardoso de; Figueiredo, Evânia Altino; Costa, José Maria Correia da; Constant, Patrícia Beltrão Lessa

doi:10.5433/1679-0359.2010v31n1p55

Cited by 6 publications

(5 citation statements)

References 9 publications

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“…This fact, coupled with inadequate control of initial quality, incidence and severity of injury, exposure to improper temperature and delay between harvest and consumption, resulting in significant losses in quality of fruits such as tomatoes (RAUPP et al, 2009;EVRANUZ, 2011). Due to the great compatibility of the tomato with the dehydration process, this technique has been identified as one of the main alternatives to reduce losses and add value to raw material (JANGAM; MUJUMBAR; LAW, 2010;PURKAYASTHA et al, 2011), transforming it from a product often undervalued due to the excess supply in a differentiated product that targets a new market, winning consumers (SOUSA et al, 2010, SILVA et al, 2010CRUZ;BRAGA;GRANDI, 2012). Drying is the most common form of food to preserve and prolong the food self-life.…”

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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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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“…The results obtained were similar to those reported by Silva et al . () in the tomato drying, by using concentration of 5% sodium chloride, 10% sucrose and 65C temperature, obtaining values of 31.55 for L * and 32.08 for C *. Kocabiyik et al .…”

Section: Resultsmentioning

confidence: 99%

Optimization of Osmo-Convective Dehydration Process for Dry Tomato Production

Escher

Coelho

Christ

2016

Journal of Food Processing and Preservation

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The aim of this study was to evaluate the sensorial and nutritional quality of dried tomato, obtained by osmotic dehydration and drying, using the experimental design to optimize process conditions. Tomatoes of Ap variety were dehydrated in osmotic solution, prepared with sodium chloride (0-10%) and sucrose (3.96-46%), after being dried at the kiln, at temperatures from 56.6 to 73.4C. A central composite rotational design (CCRD) 2 3 was used to evaluate the effects of osmotic solution concentration, immersion time and drying temperature under the responses of color and lycopene content parameters. The maximum values of lycopene and chroma, and lower values of hue and brightness were defined by using the optimization method. In drying kinetics, the concentration of the osmotic solution had significant effect on weight loss, with reduction of the drying time. The concentration of the osmotic solution and the drying temperature had a significant effect on color and luminosity parameters. Chroma index and hue angle and osmotic solution concentration had a significant effect in lycopene concentration. The process showed overall desirability of 62.43%, and the levels of the factors were defined in the following condition: the osmotic solution concentration of 15.5%, immersion time of 12.8 min and a drying temperature of 67C. Under these conditions, it was possible to obtain dried tomatoes with luminosity of 31.80, index chroma of 33.20, hue angle of 35.31 and lycopene content of 144.80 mg/g. PRACTICAL APPLICATIONSDried tomatoes appearance is directly related to the sensorial quality in the evaluation of consumers. The dried tomato is a noble product with exotic flavor and used in different preparations. The use of experimental design to the selection of factors and process' optimization contributes to the preparation of dried tomatoes with less drying time, maximum lycopene content and color intensity.

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“…Gonçalves e Blume (2008) asseguram que a desidratação osmótica pode reduzir o tempo de secagem, sendo utilizada como um pré-tratamento, uma vez que, a atividade de água desejada e o teor de umidade residual são atingidos em menor tempo do que realizando apenas uma técnica, reduzindo consequentemente os custos do processo. Com este tratamento preliminar, as características sensoriais (cor, sabor, textura) das frutas e hortaliças in natura são preservadas (SOUZA et al, 2009;PEREZ et al, 2013;SILVA et al, 2010c). Dionello et al (2009) também evidenciaram que o efeito do pré-tratamento osmótico sobre a taxa de secagem por convecção pode contribuir para melhores condições operacionais de conservação das frutas e hortaliças mediante a aplicação do sistema combinado (desidratação osmótica e secagem).…”

Section:  Por Osmoseunclassified