Osmotic dehydration of tomato in ternary solutions: Influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids

Journal of Food Engineering

Volumn 82, Issue 4, 2007, Pages 509-517

  Tonon, Renata V ^a   Baroni, Alessandra F ^b   Hubinger, Míriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO MAUÁ DE TECNOLOGIA   (Brazil)

Author keywords

Agitation speed; Carotenoids; Mass transfer; Osmotic dehydration; Sodium chloride; Sucrose; Tomato

Indexed keywords

DEHYDRATION; MASS TRANSFER; OSMOSIS; SODIUM CHLORIDE; SUGAR (SUCROSE);

AGITATION SPEED; OSMOTIC DEHYDRATION; TERNARY SOLUTIONS;

AGRICULTURE;

CAROTENOIDS; DEHYDRATION; OSMOSIS; SODIUM CHLORIDE; SUCROSE; TOMATOES;

LYCOPERSICON ESCULENTUM;

EID: 34248215252     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.03.008     Document Type: Article

References (31)

1. AOAC. Official methods of analysis. 14th ed. (1990), Association of Official Analytical Chemists, Washington
2. Bligh E.G., and Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 8 (1959) 911-917
3. Bohuon P., Collignan A., Rios G.M., and Raoult-Wack A.L. Soaking process in ternary liquids: experimental study of mass transport under natural and forced convection. Journal of Food Engineering 37 4 (1998) 451-469
4. Chenlo F., Moreira G., Pereira G., and Ampudia A. Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes. Journal of Food Engineering 54 4 (2002) 347-352
5. Crank J. The mathematics of diffusion (1975), Oxford University Press, London, England
6. Geankoplis C.J. Transport processes and separation process principles (includes unit operations) (2003), Prentice-Hall PTR, Upper Saddle River, New Jersey
7. Giraldo G., Talens P., Fito P., and Chiralt A. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering 58 1 (2003) 33-43
8. Hawkes J., and Flink J.M. Osmotic concentration of fruit slices prior to freeze dehydration. Journal of Food Processing and Preservation 2 4 (1978) 265-284
9. Khuri A.J., and Cornell F.A. Response surfaces: Design and analyses (1996), Marcel Dekker, New York
10. Lazarides H.N., Gekas V., and Mavroudis N. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Journal of Food Engineering 31 3 (1997) 315-324
11. Lazarides H.N., Katsanidis E., and Nickolaidis A. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering 25 2 (1995) 151-166
12. Lenart A. Osmo-convective drying of fruits and vegetables: Technology and application. Drying Technology 14 2 (1996) 391-413
13. Mandala I.G., Anagnostaras E.F., and Oikonomou C.K. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering 69 3 (2005) 307-316
14. Mayor L., Moreira R., Chenlo F., and Sereno A.M. Kinetics of osmotic dehydration of pumpkim with sodium chloride solutions. Journal of Food Engineering 74 2 (2006) 253-262
15. Medina-Vivanco M., Sobral P.J.A., and Hubinger M.D. Osmotic dehydration of tilapia fillets in limited volume of ternary solutions. Chemical Engineering Journal 86 1-2 (2002) 199-205
16. Moreira R., and Sereno A.M. Evaluation of mass transfer coefficients and volumetric shrinkage during osmotic dehydration of apple using sucrose solutions in static and non-static conditions. Journal of Food Engineering 57 1 (2003) 25-31
17. Murphy E.W., Criner P.E., and Gray B.C. Comparisons of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 23 6 (1975) 1153-1157
18. Panagiotou N.M., Karathanos V.T., and Maroulis Z.B. Effect of osmotic agent on osmotic dehydration of fruits. Drying Technology 17 1-2 (1999) 175-189
19. Park K.J., Bin A., Brod F.P.R., and Park H.K.B.P. Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.). Journal of Food Engineering 52 3 (2002) 293-298
20. Qi H., Le Maguer M., and Sharma S.K. Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Journal of Food Process Engineering 21 1 (1998) 75-88
21. Ranganna S. Manual of analysis of fruit and vegetable products (Central Food Technological Research Institute, Mysore) (1977), McGraw-Hill Publishing Company Limited, New Delhi, India
22. Raoult-Wack A.L. Recent advances in the osmotic dehydration of foods. Trends in Food Science and Technology 5 8 (1994) 255-260
23. Rastogi N.K., and Raghavarao K.S.M.S. Mass transfer during osmotic dehydration of pineapple: Considering Fickian diffusion in cubical configuration. Lebensmittel-Wissenschaft und - Technologie 37 1 (2004) 43-47
24. Riva M., Campolongo S., Leva A.A., Maestrelli A., and Torreggiani D. Structure-property relationships in osmo-air-dehydrated apricot cubes. Food Research International 38 5 (2005) 533-542
25. Rodrigues A.C.C., Cunha R.L., and Hubinger M.D. Rheological properties and colour evaluation of papaya during osmotic dehydration processing. Journal of Food Engineering 59 2-3 (2003) 129-135
26. Rodriguez-Amaya D.B. A guide to carotenoids analysis in foods (1999), International Life Science Institute Press, Washington, DC
27. Sanjinez-Argandoña E.J., Cunha R.L., Menegalli F.C., and Hubinger M.D. Evaluation of total carotenoids and ascorbic acid in osmotic pretreated guavas during convective drying. Italian Journal of Food Science 17 3 (2005) 305-314
28. Sereno A.M., Moreira R., and Martinez E. Mass transfer coefficients during dehydration of apple in single and combined aqueous solutions of sugar and salt. Journal of Food Engineering 47 1 (2001) 43-49
29. Shi J., Le Maguer M., Kakuda Y., Liptay A., and Niekamp F. Lycopene degradation and isomerization in tomato dehydration. Food Research International 32 1 (1999) 15-21
30. Telis V.R.N., Murari R.C.B.D.L., and Yamashita F. Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions. Journal of Food Engineering 61 2 (2004) 253-259
31. Zanoni B., Peri C., Nani R., and Lavelli V. Oxidative damage of tomato halves as affected by drying. Food Research International 31 5 (1999) 395-401