The effects of middle infrared radiation intensity on the quality of dried tomato products

Kocabıyık, Habib; Yılmaz, Neşe; Tuncel, Necati Barış; Sümer, Sarp Korkut; Büyükcan, Mehmet Burak

doi:10.1111/ijfs.12353

Cited by 15 publications

(10 citation statements)

References 26 publications

(48 reference statements)

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“…; Kocabiyik et al . ). Comparison of the required drying time, at all drying conditions, indicates that the lowest drying time occurring at 50C air temperature, 0.5 m/s air velocity, 4,500 W/m 2 infrared radiation intensity, and 10 cm distance between lamps and sample, was 143 min and the highest value of drying time, occurring at 30C air temperature, 1.5 m/s air velocity, 1,500 W/m 2 infrared radiation intensity, and 20 cm distance between lamps and sample, was 502 min showing a nearly 3.5‐fold increase.…”

Section: Resultsmentioning

confidence: 97%

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Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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In this study, we investigated the effects of hot air, infrared and combined hot airinfrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different air temperatures (30, 40 and 50C) and air velocities (0.5, 1 and 1.5 m/s) were used in the hot air drying. Infrared drying process was implemented using three levels of radiation intensity (1500, 3000 and 4500 W/m 2 ), three distances between emitter and sample (10, 15 and 20 cm) and three air velocities (0.5, 1 and 1.5 m/s). The results showed that the optimum drying period and energy consumption were obtained when infrared-and hot air-drying were applied simultaneously. The results also showed that combined drying resulted in dried leaves of superior quality when compared to the leaves dried separately by either hot air alone or infrared, exhibiting lower total color change, greater rehydration ratio and higher extraction oil yield. PRACTICAL APPLICATIONSPeppermint leaves are highly valuable products with wide range of industrial uses but extremely perishable in normal surrounding temperature-humidity conditions too. This fact makes their preservation important. Drying is a common preservation method that is applied to foods and agricultural products. Hot air has been traditionally used for drying peppermint leaves; however, infrared radiation has been employed for this purpose recently. However, there is very little knowledge, if none, on the use of combination of hot air and infrared drying method on the drying performance as well as the quality of final dried leaves. We treated fresh peppermint leaves by hot air drying, infrared drying and combined hot air-infrared drying, and compared the quality of final products and energy consumption during drying, aiming to find out the optimum drying method and drying parameters; while are beneficial to related industry in drying this valuable product. Our research work confirmed that combined hot air-infrared drying is a good alternative instead of the use of hot air drying or infrared drying separately.

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Section: Resultsmentioning

confidence: 97%

“…Hot air drying has some other common problems such as non‐enzymatic browning, shrinkage, poor rehydration characteristics and loss of nutrients (Kocabiyik et al . ). Hence, new drying methods and driers must be designed and studied to overcome these problems (Doymaz ).…”

Section: Introductionmentioning

confidence: 97%

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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“…In their evaluation of the quality of dehydrated tomatoes, Kocabiyik et al [21] stated that no significant differences in color were perceptible at different temperatures. However, Kulanthaisami et al [22] and Zhu et al [23] found different intensities of darkening (related to the luminosity parameter) in tomatoes dehydrated by different methods.…”

Section: Lycopene Concentration (Effect Of the Process On End Productmentioning

confidence: 99%

Analytic Hierarchy Process Applied to the Choice of a Long-Life Tomato (Lycopersicon esculentumMill) Drying System

et al. 2015

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Drying processes are widely employed to add quality and preserve and concentrate high-value foods and pharmaceutical products. However, most drying processes are highly energy and time consuming, which makes them costly, and also cause numerous changes in the product that may impair its quality. Several aspects must be considered in the choice of the type of dryer, because different parameters may imply different purchase costs, energy consumption, and effects on quality. In this study, to simplify the decision-making process, the application of the analytic hierarchy process (AHP) was tested and proved to be satisfactory.

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“…In the literature, the majority of the reports related to semi‐dried tomatoes are focused on the dehydration processes and their nutritional quality (Correia, Loro, Zanatta, Spoto, & Vieira, ; Jorge et al, ; Kocabiyik, Yilmaz, Tuncel, Sumer, & Buyukcan, ; Mendelová, Mendel, Fikselová, & Czako, ). A few works reported studies on shelf‐life of ready‐to‐cook meat with semi‐dried vegetables (Gammariello, Incoronato, Conte, & Del Nobile, ; Incoronato, Conte, Gammariello, & Del Nobile, ).…”

Section: Introductionmentioning

confidence: 99%

Ready-to-eat semi-dried tomatoes: Study to preserve the product quality

Lucera

Conte

Gammariello

et al. 2017

Journal of Food Processing and Preservation

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The combined effects of antimicrobial compound and modified atmosphere packaging (MAP) to extend the shelf‐life of semi‐dried tomatoes were investigated. In the preliminary phase four different concentrations of potassium sorbate (PS) (250, 500, 750, and 1,000 mg/kg) were used. The second part of the work was focused on the use of two MAPs (M1: 70%CO2−30%N2, M2: 30%CO2−70%N2), combined with one of the PS concentrations. The results of the first phase suggested that the addition of PS increased the shelf‐life, without any statistically significant differences among 500, 750, and 1,000 mg/kg. Therefore, 500 mg/kg PS were combined with MAP conditions (M2) and allowed recording a significant shelf‐life prolongation. These samples recorded a shelf life accounting for about 63 days, compared with the control samples in air where the shelf‐life was limited to less more than 2 weeks by the appearance of visible molds. Practical applications The potassium sorbate is widely used in the food industry for its strong antimicrobial activity and its advantages as food preservative. The application of potassium sorbate combined with modified atmosphere packaging on semi‐dried tomatoes promotes product preservation. The results obtained could gain great interest by the industrial sector, because recently demand for ready‐to‐eat meal has been increasing; these commodities are becoming more and more popular because offer several advantages to modern consumers and therefore, any effective strategies to prevent product deterioration is of relevant interest for producers.

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The effects of middle infrared radiation intensity on the quality of dried tomato products

Cited by 15 publications

References 26 publications

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Analytic Hierarchy Process Applied to the Choice of a Long-Life Tomato (Lycopersicon esculentumMill) Drying System

Ready-to-eat semi-dried tomatoes: Study to preserve the product quality

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