Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology

Ganje, Mohammad; Jafari, Seid Mahdi; Farzaneh, Vahid; Malekjani, Narjes

doi:10.1007/s00231-018-2394-3

Cited by 26 publications

(25 citation statements)

References 38 publications

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“…The values found in the present study are closer to those obtained by Rajchl et al (2010) with ketchup, Ganje et al (2018) with tomato paste, and even by Kale and Nath (2018) who worked with storage of tomatoes.…”

Section: Color Degradation Kineticssupporting

confidence: 88%

The tomato paste quality attributes along the industrial processing chain

Munhoz¹,

Schmidt²

2019

Afr. J. Food Sci.

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Tomato is widely consumed in the world and its concentrated paste represents the main product from industrial tomato cultivars. One of the industry's biggest challenges is to produce in a sustainable and effective chain to simultaneously fulfill the cost reduction and quality improvement demands. This study aimed to show the loss of tomato paste quality attributes along its industrial processing chain, focusing on three parameters: (1) ascorbic acid content; (2) color and (3) consistency. Samples of tomato paste (29 °Brix) were subjected to thermal treatment at 60, 70 and 80°C, cooled down and analyzed for the mentioned attributes by kinetic parameters. Both ascorbic acid (z = 62.8°C, R 2 = 0.9499) and instrumental color (z = 19.0°C, R 2 = 0.9924 for a*/b*, and z = 16.3°C, R 2 = 0.9897 for TPS) parameters degradation were well described by first-order kinetic models. Consistency attributes were not affected by the thermal treatment temperature. The temperature effect at each stage of processing allowed identifying the sterilization and storage steps as responsible for the greater degradation of color and ascorbic acid, respectively. The industry must control sterilization and increase sun protection in the offseason to preserve color and ascorbic acid, ensure lower losses of sensorial quality without reducing its productive flexibility, always prioritizing food safety.

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Section: Color Degradation Kineticssupporting

confidence: 88%

The tomato paste quality attributes along the industrial processing chain

Munhoz¹,

Schmidt²

2019

Afr. J. Food Sci.

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“…The cocoa bean browning process rate is largely determined by the temperature and duration of heat treatment (Krysiak, Adamski, & Zyzelewicz, ). Degradation of color pigments and nonenzymatic browning reactions are increased with temperature (Ganje, Jafari, Farzaneh, & Malekjani, ). The difference between the experimental creams was derived from the oil/fat type.…”

Section: Resultsmentioning

confidence: 99%

Utilization of different oils and fats in cocoa hazelnut cream production

Aydemir

2019

J Food Process Preserv

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In this study, textural, rheological, particle size distribution (PSD), and sensory analyzes were performed to determine the possibility of using different oils or fats in production of cocoa hazelnut cream. The cream sample containing the margarine did not show oil separation as in the control samples. The closest accelerated fat separation values to the control samples were observed in cream samples containing margarine (6.87%) and sunflower seed oil (9.87%). The numerical D[4,3] values, represent the volume weighted mean particle diameter, obtained in samples with olive, sunflower seed, and palm super olein oils resembled results for control samples. Among the experimental samples, cream samples with hazelnut, margarine, and sunflower seed oils had the highest flavor and aroma scores. As fat or oil solidity increased, the oil separations and the flow behavior index decreased; however, the spreadability, stickiness, consistency index, apparent viscosity, the storage, and loss modulus and PSD parameters increased. Practical applications This study showed the effects of different fats and oils on technological characteristics of cocoa hazelnut cream. The results obtained will be beneficial in selecting the oils or fats in the production of cocoa hazelnut cream and determining the appropriate mixing ratios of them. Considering the cost and technological properties, anhydrous margarine, and sunflower seed oil could be suggested.

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“…In the literature, it is obvious that many models have been applied extensively on the modeling of oilseeds or food processing engineering aimed at understanding the aerodynamics and biophysical or physical properties as well as optimizing the processing parameters. Some of these models include response surface methodology, artificial neural network, adaptive neuro-fuzzy inference system, fuzzy logic design [43][44][45][46][47][48][49]. However, the tangent curve mathematical model applied in this present study and previously published studies show reliability for describing the linear and non-linear compression processes of bulk oilseeds based on the experimental or model boundary conditions [35][36][37].…”

Section: Discussionmentioning

confidence: 80%

Modeling of Linear and Non-linear Compression Processes of Sunflower Bulk Oilseeds

et al. 2019

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The present study aimed at describing the experimental and theoretical force-deformation curves of sunflower bulk oilseeds at varying initial pressing heights and vessel diameters as well as determining the theoretical pressure and energy along the screw press FL 200 pressing chambers. The design of efficient oil expression systems for industry and small-scale application remains a major challenge to engineers and researchers. In attempting to solve the problem, it is important to understand the linear compression process and to transfer the knowledge to the industry involving mechanical screw presses. The universal compression testing machine at a preset load of 200 kN and a speed of 5 mm·min −1 , tangent curve model and the screw press FL 200 geometry parameters were applied. The obtained results of pressure and energy along the screw pressing chambers (1-7) ranged from 0.31 to 101.653 MPa and 12.616 to 1231.228 J. Applying the tangent model at n = 1 and n = 2, the cumulative pressure decreased with increasing vessel diameters while energy increased. The study provides useful information for the analysis of other bulk oilseeds and optimizing the processing parameters of screw press FL 200 and the design and development of new oil presses. 116 geometry (m 2 ). The theoretical pressure and energy at the screw lamella positions (from 0-7) were 117 determined using Equations (8)-(11). Both the experimental and theoretical data were statistically 118 analyzed using MathCAD software, version 15 and STATISITCA, version 13 [41,42].

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Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology

Cited by 26 publications

References 38 publications

The tomato paste quality attributes along the industrial processing chain

The tomato paste quality attributes along the industrial processing chain

Utilization of different oils and fats in cocoa hazelnut cream production

Modeling of Linear and Non-linear Compression Processes of Sunflower Bulk Oilseeds

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