Drying characteristics and sorption isotherm of tomato slices

Akanbi, Charles T.; Adeyemi, Remi Sikiru; Ojo, A.

doi:10.1016/j.jfoodeng.2005.01.015

Cited by 151 publications

(140 citation statements)

References 24 publications

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“…34 However, the value of moisture diffusivity was less than that of vegetables. For instance, tomato dried at 75 o C has eff D of 12.27x10 -9 m 2 /s as reported by Akanbi et al 35 The lower values in corn grain when compared to vegetables were due to the lower moisture content of the grain, internal structure and thick outer coat of the corn. …”

Section: Statistical Resultsmentioning

confidence: 59%

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Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Ajala

2018

JNHFE

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Abbreviations: D eff , moisture diffusivity (m 2 /s); L, half of the thickness of the sample (m 2 );M 0 , initial moisture content of the sample (g water/g solid); M i , instantaneous moisture content of the sample (g water/g solid); M e , equilibrium moisture content of the sample (g water/g solid); MBE, mean bias error; MR, moisture ratio; MR exp , experimental moisture ratio; MR pre , predicted moisture ratio; n, Drying constant in the model; N, number of observation; RMSE, root mean square error; R 2 , coefficient of determination; t, drying time (hr); χ 2 , reduced chi square; z, number of constant in the models IntroductionCorn or maize constitutes a staple food in many regions of the world. In 2011, the United State produced 274 million metric tons followed by China with an estimate of 208 million metric tons. Other producing countries include Brazil, Mexico, Argentina, India, France, Canada and South Africa with estimates of 71,22,21,21,16,12 and 12 million metric tons, respectively, 1 Corn grains find its application in different cultures and based on the level technology accrued, nutritional knowledge, societal status and processing factors. In general, maize finds usefulness in domestic food consumption and industrial raw materials. Others include pharmaceutical, biofuels and ornamental uses. Specifically, it can be consumed in the unripe state when the kernels are fully grown but still soft simply by boiling or roasting the whole ears and eating the kernels right off the cob.2,3 It is a major source of starch and cooking oil (corn oil) and of corn gluten. According to Jadhav et al. 4 maize starch can be hydrolyzed and enzymatically treated to form syrups, particularly high fructose corn syrup which can also be fermented and distilled to produce grain alcohol. Fermented corn grains are widely used as weaning food for infant and as dietary staples for adults. [5][6][7] One of the African foods is 'ogi'. This is a porridge prepared from fermented maize, sorghum or millet in West Africa that forms a staple food of that region and serves as a weaning food for infants. 'Mahewu' is another staple food popular among native South African and it is traditionally prepared by adding one part of maize meal to 9 parts of boiling water. The suspension is cooked for 10 minutes, allowed to cool and then transferred to a container where it is left for fermentation. At this stage, wheat flour about 5% of the maize meal is added to serve as a source of inoculum. Other African products are 'eko agidi', 'kenkey', 'bogobe', 'injera', 'kisira' and local alcohol.One of the ways to preserve corn is by drying and transformation to flour; it can be preserved in this form and can have shelf life of more than 6 months. Corn flour is used as a replacement for wheat flour to make cornbread and other baked products.8 Generally, treatments such as steeping, milling, sieving and drying are involved in preparation of these fermented foods.6 Mostly in Africa, after harvesting, drying of corn is done by spreading the product under sun fo...

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Section: Statistical Resultsmentioning

confidence: 59%

“…The apparent differences in the constants show that drying parameters could have significant effect on modeling the drying process. Effective diffusivity 35 The lower values in corn grain when compared to vegetables were due to the lower moisture content of the grain, internal structure and thick outer coat of the corn. …”

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confidence: 99%

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Ajala

2018

JNHFE

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“…O maior consumo de tomates é na forma in natura em saladas e industrializados, como extrato de polpa concentrado, polpa, pedaços de tomate com adição de especiarias. Porém, com as mudanças dos hábitos alimentares dos consumidores, os tomates secos têm aumentado sua popularidade e consumo (AKANBI; ADEYEMI; OJO et al, 2006). Segundo Murari (2001), o tomate seco é um produto diferenciado tanto no aspecto do processamento como na comercialização.…”

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Influência da geometria e da temperatura na cinética de secagem de tomate (Lycopersicum esculentum)

Sanjinez-Argandoña¹,

Branco²,

Bittencourt³

et al. 2011

Ciênc. Tecnol. Aliment.

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O tomate é uma das culturas nacionais de maior importância econômica, pois é a hortaliça mais industrializada na forma de inúmeros subprodutos, como extrato, polpa, pasta e, mais recentemente, o tomate seco, cujo mercado vem crescendo consideravelmente. Atualmente, o Brasil é um dos maiores produtores mundiais, junto com Estados Unidos, Itália, Turquia, Espanha, Egito e México. Segundo o Instituto Brasileiro de Geografia e Estatística (IBGE, 2007), sua área cultivada foi de 57 mil ha, com uma produção de 3.4 mil toneladas, apresentando um rendimento de 59.2 kg.ha -1 , sendo os Estados de São Paulo, Goiás e Minas Gerais os maiores produtores brasileiros, responsáveis por 57,5% da produção nacional e com 57,3% de área plantada. Apresenta, porém, perdas pós-colheita na ordem de 25 a 50% (Pacco, 2008), em consequência de sua alta perecibilidade, cultivar utilizada, modo de beneficiamento, local, época do ano, classe do produto, etapa da cadeia considerada e outros fatores (HENZ; MORETTI, 2005). O maior consumo de tomates é na forma in natura em saladas e industrializados, como extrato de polpa concentrado, polpa, pedaços de tomate com adição de especiarias. Porém, com as mudanças dos hábitos alimentares dos consumidores, os tomates secos têm aumentado sua popularidade e consumo (AKANBI; ADEYEMI; OJO et al., 2006). Segundo Murari (2001), o tomate seco é um produto diferenciado tanto no aspecto do processamento como na comercialização. Trata-se de tomates não inteiros desidratados até umidade intermediária, mantendo sua textura macia. O tomate seco é comercializado imerso em óleo vegetal e temperado com sal, alho, orégano e outros condimentos. No Brasil, por tratar-se de um produto relativamente novo, o processamento é feito por pequenas e microempresas, em geral, próximas às regiões produtoras. Os métodos utilizados são bastante artesanais, pelos quais a preparação do tomate é AbstractTomato is a very perishable fruit due to its content of moisture. Drying is one of the most used industry practices in foods to keep the final product quality. The aim of this research was to study the parameters of the drying of tomatoes (Lycopersicon esculentum Mill), cv Carmen in terms of the type of cut (1/2 and 1/4) and the process temperature (60 and 70 °C), as well as the choice of the setting time for the attainment of a product with 45 % moisture. The kinetics of drying data were determined experimentally by forced convection and adjusted to the Page model. The results showed that the cutting geometry influenced the rate of drying and time of dehydration. The tomatoes cut into four pieces and dehydrated at 70 °C reached 45% humidity sooner (10 hours) than those cut in halves. The Page model provided good fit to the drying kinetics data. Keywords: tomato; cutting geometry; drying kinetics; Page model. ResumoO tomate é um fruto muito perecível por causa do seu conteúdo de umidade. A secagem é uma das práticas industriais mais utilizadas em alimentos para manter a qualidade do produto final. A pesquisa foi desenvolvida para estudo...

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“…Drying as a method of processing keeps the desired product qualities for a longer period of time (Akanbi et al, 2006;Brooks et al, 2008). Tomato drying is most commonly carried out to the level of moisture of 25% (semi-dried) (Muratore et al, 2008), or to the absolute dried product (12-14% of moisture) (Sacilik et al, 2006(Sacilik et al, , 2007, depending on the type of product the dried tomato is being prepared for.…”

Section: Introductionmentioning

confidence: 99%

Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer

Zdravkovic¹,

Pavlović²,

Boskovic-Vragolovic³

et al. 2017

Food & Feed Res

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ABSTRACT:The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70- . In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases.

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Drying characteristics and sorption isotherm of tomato slices

Cited by 151 publications

References 24 publications

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Influência da geometria e da temperatura na cinética de secagem de tomate (Lycopersicum esculentum)

Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer

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