Drying kinetics and quality of tomato fruits dehydrated by a vacuum-microwave method

Orikasa, Takahiro; Shoji, K.; Sugawara, H.; Watanabe, Takashi; Okada, Masumi; Matsushima, Uzuki; Kato, Kazuhisa; Muramatsu, Yoshiki; Thammawong, Manasikan; Nakamura, Nobutaka; Shiina, Takeo; Tagawa, Akio

doi:10.17660/actahortic.2016.1120.57

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…Taking into account the increased temperature level of the product in the jars, by heating the fruit in the jars with saturated steam and pouring high-temperature (97-98 °C) syrup, it is possible to pasteurize the product using accelerated modes. Figure 1 shows the heating curves and expiration rate of microorganisms during pasteurization [16,17,18] of pear compote for dietary nutrition in jars of CKO 1-82-350 type with pulsed steam blanching of fruits in jars and pasteurization using a new accelerated regime: (1,2) and microorganism expiration rate (3,4) in the wall (1,3) and central (2,4) areas of the glass jar during pasteurization of pear compote for dietary nutrition using pulse-steam blanched fruit in jars.…”

Section: Resultsmentioning

confidence: 99%

“…Product quality is an important aspect in the implementation of any technological solution for food production [1,2,3,4], especially for dietary nutrition [5,6,7,8,9,10]. An important role in ensuring the quality of finished products when producing canned foods for dietary nutrition is played by technological features, both of the preliminary preparation of raw materials and the final mandatory stage in the production of canned foods, pasteurization.…”

Section: Introductionmentioning

confidence: 99%

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New technological and technical solutions in dietary pear compote production

et al. 2020

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Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100-160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105-110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97-98 °C), while the traditional technology accounts for the temperature of only 80-85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78-80 °C, as opposed to the traditional method, where the temperature of the product is 45-48 °C. After that, the jars will be filled with syrup with a temperature of 97-98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

New technological and technical solutions in dietary pear compote production

et al. 2020

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Drying characteristics of zucchini slices under periodic infrared-microwave vacuum conditions

2017

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Sıcak Hava ile Kurutma Sırasında Domateslerde Antioksidan Aktivite ve Renk Bozulmasının Kinetiği

GOKMEN,

DEMİRAY,

TÜLEK

et al. 2023

Akademik Gıda

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The antioxidant activity (AA) and color degradation were monitored in tomato quarters (Rio Grande) during hot air drying in a cabinet drier at five temperatures (60, 70, 80, 90 and 100°C) at an airflow rate of 0.2 m/s and 20% relative humidity. AA values of fresh tomatoes determined by total phenolic content (TPC), FRAP and DPPH assays were 85.3 mg GAE, 26.2 µmol TE and 31.3 µmol TE/100g dm, respectively. Increasing drying temperature resulted in a reduction in Hunter Lab and a/b color values of tomatoes as well as their AA values. During hot air drying, the degradation of AA and color values of tomatoes followed a first-order reaction. Activation energy values for AA degradation determined by TPC, FRAP and DPPH assays were 24.36, 22.91 and 23.67 kJ/mol, respectively. High correlations were found among the TPC, DPPH and FRAP values and lycopene and β-carotene contents of tomatoes during hot air drying. Degradation kinetic data revealed that color values and tomatoes AA are susceptible to drying temperature.

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Drying kinetics and quality of tomato fruits dehydrated by a vacuum-microwave method

Cited by 3 publications

References 21 publications

New technological and technical solutions in dietary pear compote production

New technological and technical solutions in dietary pear compote production

Drying characteristics of zucchini slices under periodic infrared-microwave vacuum conditions

Sıcak Hava ile Kurutma Sırasında Domateslerde Antioksidan Aktivite ve Renk Bozulmasının Kinetiği

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