Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration

Al-Harahsheh, Mohammad; Al-Muhtaseb, Ala’a H.; Magee, T.R.A.

doi:10.1016/j.cep.2008.06.010

Cited by 150 publications

(100 citation statements)

References 33 publications

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“…The drying periods of mallow leaves from an initial moisture content of 5.02±0.003db (82.5% wb) to a moisture content of 0.1±0.005 db (9% wb) basis were 6, 6,5, 8 and 10 min in microwave power densities of 11.33, 10, 8.67 and 6.67 W g -1 , respectively. A marked decline in the drying period of the leaves was noted with increasing microwave power levels (Alibas, 2009;Soysal, 2004;Sarimeseli, 2011;Evin, 2012;Dadali et al, 2008;Demirhan & Dzbek, 2011;Al-Harahsheh et al, 2009). The drying time at the 6.67 W g -1 microwave power density was 1.67 times longer than that of 11.33 W g -1 .…”

Section: Drying Curvesmentioning

confidence: 99%

Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods

Alibas

Köksal

2014

Food Sci. Technol

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Section: Drying Curvesmentioning

confidence: 99%

Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods

Alibas

Köksal

2014

Food Sci. Technol

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“…Trata-se de um método econômico se comparado à secagem convencional; porém, quando não é capaz de diminuir o teor de água a níveis considerados seguros, em relação às alterações microbiológicas e bioquímicas, o método passa a ser utilizado como pré-tratamento para secagens posteriores (AL-HARAHSHEH et al, 2009;CORRÊA et al, 2010).…”

Section: Introductionunclassified

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Castro

Silva

Gomes

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente Development and sensory evaluation of osmotically dehydrated guava ResumoApesar de ser um fruto disponível durante todo o ano, nas regiões de cultivo irrigado das diferentes regiões do país, a goiaba apresenta grande desperdício pós-colheita, associado ao rápido amadurecimento, necessitando da aplicação de técnicas de processamento que diminuam o desperdício deste fruto. Objetivou-se, neste trabalho, estudar o processo de transferência de massa durante a desidratação osmótica de fatias de goiaba, além de avaliar os parâmetros sensoriais da goiaba-passa obtida sob diferentes temperaturas de processo e concentrações de sacarose. Fatias de goiaba cv. Paluma (3,0 × 2,0 × 0,9 cm) foram submetidas à desidratação osmótica em xaropes de sacarose a 40 °Brix, 50 °Brix e 60 °Brix, combinados com temperaturas de 30 °C, 40 °C e 50 °C, por meio de planejamento fatorial com ponto central. O pré-tratamento osmótico foi complementado com secagem convectiva a 60 °C e as goiabas-passa foram estudadas quanto ao processo de transferência de massa na desidratação osmótica, seguida de avaliação sensorial. Verificou-se que a máxima transferência de massa ocorreu durante as quatro horas iniciais de desidratação, sendo a concentração de sacarose o efeito com maior influência na diminuição da quantidade de água e no aumento da incorporação de sólidos. A avaliação dos parâmetros sensoriais demonstrou uma maior preferência dos provadores pelas passas obtidas em menor concentração de sacarose, para os atributos aparência, cor, textura e sabor. Não foram observadas diferenças significativas entre as notas atribuídas pelos provadores para o atributo odor. O perfil sensorial aplicado revelou a boa aceitação do pré-tratamento osmótico quando comparado ao fruto sem tratamento osmótico e seco apenas por secagem convectiva. Palavras-chave: Transferência de massa; Desidratação osmótica; Aceitação sensorial. AbstractDespite being a fruit available throughout the year in the irrigated regions of the different regions of the country, guava shows great post-harvest losses associated with its rapid ripening, requiring the application of processing techniques that reduce the loss of this fruit. The objective of this work was to study the mass transfer process during the osmotic dehydration of guava slices and evaluate the sensory parameters of the dried guava obtained at different osmosis temperatures and sucrose concentrations. Guava cv. Paluma slices (3.0 × 2.0 × 0.9 cm) were subjected to osmotic dehydration in sucrose syrup at 40 °Brix, 50 °Brix and 60 °Brix combined with temperatures of 30 °C, 40 °C and 50 °C using a factorial central point design. The osmotic pre-treatment was complemented by convective drying at 60 °C and the dried guava sli...

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“…During conventional processing in cans or aseptic processing systems for particulate foods, significant product quality damage may occur due to slow conduction or convection heat transfer Sarimeseli (2011); Al-Harahsheh et al (2009)). …”

Section: Introductionmentioning

confidence: 99%

The process of producing tomato paste by ohmic heating method

et al. 2014

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In this study, the effect of ohmic heating technique on electrical conductivity, water evaporation rate, heating rate, colour parameters, pH and energy consumption of tomato samples was investigated. Ohmic heating was accomplished till the moisture content of the tomato samples reduced from initial moisture content of as 9.33 (dry basis) to a safer level of 2.2. The results of the nonlinear mathematical model including the effects of voltage gradient level and the temperature on the electrical conductivity changes had good agreement (R≥ 0.955) with the experimental data. Also, it was observed that the electrical conductivity increased along with concentration of tomato samples. The range of electrical conductivity during ohmic heating was 3.19-8.95 (S/m). It was found that processing time decreased from 28.32 to 4.3 min over the voltage gradient range studied (6 to 14 V/cm), which resulted in decreased specific energy consumption from 4.63 to 3.05 (MJ/kg water). Due to increasing of heating rate and water evaporation rate at high voltage gradient, the change of the pH was limited. Samples processed in high voltage gradient had higher L*, b* and hue angle (h), lower a* and Chroma (C) values as compared to low voltage gradient. The optimum value of processing time, pH, colour, specific energy consumption was obtained at 14 V/cm voltage gradient level.

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Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration

Cited by 150 publications

References 33 publications

Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods

Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

The process of producing tomato paste by ohmic heating method

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