Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying

Demiray, Engin; Tülek, Yahya; Yılmaz, Yusuf

doi:10.1016/j.lwt.2012.06.001

Cited by 178 publications

(109 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several researchers have reported the model of thermal degradation kinetics of carotenoid and colour during drying. Demiray and Tulek [13] demonstrated that the degradation of β-carotene of carrot slices followed the first-order reaction kinetics model in convective drying, and the degradation rate is proportional to the drying temperature, which was consistent with the results for the degradation of β-carotene and the order of reaction found by Demiray et al [14] in hot-air drying of tomatoes. Similar results were described by Hadjal et al, [15] who reported that first-order reaction kinetics agreed well to describe the degradation of lutein and cryptoxanthin on microwave heating of orange Juice.…”

Section: Introductionsupporting

confidence: 86%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

The degradation kinetics of colour and individual carotenoids including lutein, α-carotene and β-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8 W/g). The contents of lutein, α-carotene and β-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (ΔE) value increased with the increase of processing time and microwave power. Degradation of lutein, α-carotene, β-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in ΔE with R 2 ≥ 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R 2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, α-carotene and β-carotene contents during drying pumpkin slices. ARTICLE HISTORY

show abstract

Section: Introductionsupporting

confidence: 86%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…We can therefore conclude that there is a negative correlation between temperature and drying time. These results are in agreement with others obtained for other temperatures [37,38] and other food products such as carrot, apple, beet pulp etc… [39,40]. The comparison of kinetics obtained at the same temperature and three velocities shows that the drying is faster for the higher velocity [41].…”

Section: Drying Curves and Kineticssupporting

confidence: 92%

Characterization, Drying and Sorption Isotherms of Tunisian Tomato- Experimental and Mathematical Investigation

Hadrich

Kharrat

Kchaou

2016

MOJFPT

View full text Add to dashboard Cite

“…Demiray;Yilmaz (2013) also observed a decrease of the lycopene content during tomato drying at temperatures between 60 and 100 °C. Purkayastha et al, (2011) observed that slices tomato dried at 50 and 60 °C had high amount of L* and a* values.…”

Section: Colormentioning

confidence: 83%

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Durigon¹,

Mazutti²,

Mossi

et al. 2013

BBR

View full text Add to dashboard Cite

This study evaluated the influence of temperature on drying kinetics and color of Italian tomato of sliced and cut into quarters using different dehydration strategies based on laboratory-convective dried and convective oven drier. The mathematical modeling of drying curves and the effective diffusivity were evaluated. It was verified that tomatoes dried in the laboratory-scale drier presented lower drying time. In addition, the drying time of sliced tomatoes were lower than the cut ones. The proposed drying model presented a satisfactory fitting of the experimental data, showing that the use of global kinetic models presents an alternative to predict the drying profiles at different temperature. It was verified that Deff for tomatoes dried in convective laboratory-scale drier were higher than for oven convective drier, in both cuts. The drying time has strong influence in darkening of the sample and it was verified a tendency in increase the red saturation index with the temperature. The best product quality was obtained using convective laboratory-scale drier at lower drying times. The tomato cut in four parts showed characteristics of final product similar to those sliced tomatoes. However, the slices tomato dried at temperature of 60 °C showed less drying time.Keywords: laboratory-scale drier; oven drier; effective diffusivity; color parameters. resumo Este estudo avaliou a influência da temperatura na cinética de secagem e na cor de tomate italiano cortados em fatias e em quarto partes usando diferentes estratégias de desidratação usando secador convectivo em escala piloto e estufa com circulação de ar. A modelagem matemática das curvas de secagem e da difusividade efetiva foram avaliadas. Foi verificado que os tomates secos em secador em escala de laboratório apresentaram um menor tempo de secagem. Além disso, o tempo de secagem dos tomates cortados em fatias foi inferior ao daqueles cortados em partes. O modelo de secagem proposto apresentou um ajuste satisfatório dos dados experimentais mostrando que o uso do modelo de cinética global apresenta uma alternativa para predizer perfis de secagem em diferentes temperaturas. Foi verificado que os valores de difusividade efetiva dos tomates secos em secador em escala de laboratório foram superiores aos daqueles secos em estufa convectiva em ambos os cortes. O tempo de secagem apresentou grande influência no escurecimento das amostras e foi verificado uma tendência ao aumento do índice de saturação vermelho com a temperatura. A secagem no secador em escala laboratorial apresentou melhor qualidade do produto final e menores tempos de secagem. Os tomates cortados em quatro partes apresentaram características semelhantes aos cortados em fatias. Todavia, os tomates cortados em quatro partes secos a 60 °C foram secos em menores tempos.Palavras-chave: secador em escala laboratorial ; estufa; difusividade efetiva; parâmetros de cor. BBR -Biochemistry and Biotechnology Reports

show abstract

Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying

Cited by 178 publications

References 29 publications

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Characterization, Drying and Sorption Isotherms of Tunisian Tomato- Experimental and Mathematical Investigation

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Contact Info

Product

Resources

About