Combined effect of vacuum and different freezing methods on the quality parameters of cherry tomato (Lycopersicon esculentum var. Cerasiforme)

Bilek, Seda Ersus; Değirmenci, Atiye; Tekin, İdil; Yılmaz, Fatih

doi:10.1007/s11694-019-00142-3

Cited by 15 publications

(8 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Slow freezing methods, such as static freezing, cause large ice crystals to form in the product. Similarly, Ersus Bilek et al (2019) reported that the ion leakage values of cherry tomatoes treated with static freezing were the highest compared to other treatments. This was associated with large ice crystal formation, which would damage cell morphology on frozen cherry tomatoes.…”

Section: Effects Of Parameters On the Physical Propertiesmentioning

confidence: 88%

“…Ion leakage measurements are helpful in predicting cell integrity or cellular degradation of plant tissues (Ersus Bilek et al, 2019). The effect of different freezing methods, cryoprotectant addition, and frozen storage on the cell integrity of frozen sour cherries was determined using ion leakage measurements.…”

Section: Effects Of Parameters On the Physical Propertiesmentioning

confidence: 99%

“…The physical contact of the fruit with the freezing equipment due to the high air speed may also cause textural damage to the fruits (James et al, 2015). Ersus Bilek et al (2019) investigated the percentage of cracks in tomatoes frozen by different freezing methods during a 5-month storage. They reported that the percentage of cracks was higher in tomatoes frozen by IQF.…”

Section: Effects Of Parameters On the Physical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

Gençdağ,

Görgüç,

Yılmaz

2024

Food Bioprocess Technol

Self Cite

View full text Add to dashboard Cite

Recent studies suggest that nanocelluloses may help protect frozen foods’ structure, thereby preserving quality parameters during storage. This study examined the impact of nanocellulose treatment on the frozen quality of sour cherries. Nanocellulose produced from pistachio hull was incorporated into sour cherries using vacuum impregnation, and its cryoprotective role was assessed using three different freezing techniques: static, air-blast, and individual quick frozen (IQF). Multivariate analysis of variance (MANOVA) demonstrated the interactive effects of the parameters. During 6 months of storage, nanocellulose pretreatment resulted in significantly lower drip loss, ion leakage, and color difference while retaining high levels of anthocyanin content and antioxidant capacity compared to the non-treated group. Texture analysis also showed that using nanocellulose could compensate for the disadvantage of slow freezing. Pectin methylesterase (PME) activity values fitted to 2nd order kinetic, and the highest residuals were determined in static freezing. Strong correlations (P < 0.01) were found between drip loss and color difference (r = 0.662), hardness and ion leakage (r = 0.605), and color difference and aw values (r = 0.628). Graphical Abstract

show abstract

Section: Effects Of Parameters On the Physical Propertiesmentioning

confidence: 88%

Section: Effects Of Parameters On the Physical Propertiesmentioning

confidence: 99%

Section: Effects Of Parameters On the Physical Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

Gençdağ,

Görgüç,

Yılmaz

2024

Food Bioprocess Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…10 g of tomato puree was diluted with 50 mL of distilled water to determine titratable acidity (TA). After filtering, 10 mL of the extract was titrated with 0.1 M NaOH, and phenolphthalein as an indicator was added [29] .…”

Section: Methodsmentioning

confidence: 99%

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

Ali

Cheng

Tazeddinova

et al. 2023

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…The lycopene and β-carotene contents of tomato pomace were determined by using the modified methods of Sadler, Davis, and Dezman (1990) and Fish, Perkins-Veazie, and Collins (2002). 0.4-0.6 g sample was taken into 50 ml centrifuge tubes; after adding 20 ml of Yılmaz, 2019;Fish et al, 2002;Sadler et al, 1990;Zuorro, 2020).…”

Section: Lycopene and β-Carotene Measurementmentioning

confidence: 99%

Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode

Bayana

İçıer

2022

J Food Process Engineering

View full text Add to dashboard Cite

It was aimed to dry a by-product of tomato paste production (tomato pomace) by minimizing the losses valuable components and reducing energy consumption. In this concept, a daylight simulated photovoltaic-assisted dryer (DPVD) applying the daylight in different modes and intensities during drying was custom-designed. The effects of daylight applications on the change of some quality characteristics of tomato pomace and system performance characteristics were investigated, and the optimum drying condition was determined. The process conditions included the combination of three different daylight application modes (UV-blocked daylight via solar tube-DLST, DLST + LED, and LED) and three different daylight intensities (2,500, 7,500, and 10,000 lux). The drying was applied for 240 min at constant air temperature (60 C) with an air velocity of 2 m/s. The moisture content and the water activity values of dried tomato pomace were 8.86 ± 2.00% and 0.57 ± 0.10%, respectively.The lycopene and β-carotene losses after drying were determined as 68.36 ± 4.32% and 65.66 ± 4.33%, respectively. The energy and exergy efficiencies of the system were in the range of 19.56%-35.73% and 5.10%-17.05%, respectively. The optimum condition meeting the criteria of superior quality and high-performance characteristics was obtained by applying DLST at 7,500 lux (desirability 0.728). In the performance improvement studies, it has been concluded that all the energy required for the process could have been fulfilled as 100% from solar energy with the support of photovoltaic panels. In other words, it was demonstrated that the developed DPVD system could be used to dry the tomato pomace not only in terms of providing high food quality and safety, but also in terms of having high energy efficiency. Practical applicationsExposure to the daylight is important to dry some foods. Especially in north countries, products are dried in artificial dryers, but it requires high energy consumption.In this study, the daylight transfer system was integrated into the artificial dryer for the purpose of using daylight effect in addition to the photovoltaic (PV) assistance for using solar energy. During periods when the solar thermal effect is not intense or in countries where the sun effect is limited, it will be possible to dry food products

show abstract

Combined effect of vacuum and different freezing methods on the quality parameters of cherry tomato (Lycopersicon esculentum var. Cerasiforme)

Cited by 15 publications

References 27 publications

Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode

Contact Info

Product

Resources

About