Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power

Abstract

ElsevierHeredia Gutiérrez, AB.; Peinado Pardo, I.; Rosa Barbosa, EM.; Andrés Grau, AM.; Escriche Roberto, MI. (2012) Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are 10 traditionally used for drying tomatoes; however the optimal combination of techniques 11 such as osmotic dehydration or microwave assisted air drying could lead to high quality 12 self-stable products. The aim of this paper was to study the influence of different

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

“…This technique has been described as a pretreatment applied to microwave drying of mushrooms [87], carrots and strawberries [11], and cherry tomato [32]. Only the latter explored the impact of the pretreatment on the nutritional properties of the dried product, while the others evaluated the physical properties.…”

“…Only the latter explored the impact of the pretreatment on the nutritional properties of the dried product, while the others evaluated the physical properties. Heredia et al [32] studied the influence of osmotic pretreatment on the volatile profile of dehydrated cherry tomato, by testing two different osmotic treatments: 55°B rix binary solution of sucrose at 30°C, 120 min (OD1), and ternary solution of 27.5 % sucrose ?10 % NaCl (w/w), 40°C, 60 min (OD2). Both osmotic treatments strongly modified the aroma profile of cherry tomatoes.…”

“…Regarding dehydration processes, volatile compounds were monitored in carrots submitted to convective [18] and microwave drying [48] and also in cherry tomato dried using a convective hot-air dryer assisted by microwave energy [32].…”

“…The combination of hot-air drying with microwave energy, resulted in the identification of twenty compounds, five of which represented 77 % of the volatile fraction in fresh cherry tomatoes [32]. Particularly, 3-hexenal and E-2-hexenal presented the highest concentration values, being the latter associated with the attributes sweetness and fruitiness.…”

Processamento De Emulsões De Petróleos Pesados via Micro-Ondas E Líquidos Iônicos: Efeito Do Par Aditivo/Etanol.

“…A radiação micro-ondas tem sido empregada no desenvolvimento de tecnologias nas mais diversas áreas, tornando-se largamente utilizada na produção de materiais nano metálicos (Jin et al 2011), indústria de alimentos (Botha et al 2012Heredia et al 2012), síntese orgânica, tratamento de biomassa (Budarin et al 2011;Chen et al 2011) dentre outras. O processamento de emulsões de petróleo via radiação micro-ondas tem sido apresentado na literatura como uma alternativa eficaz às técnicas comumente utilizadas.…”