Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying

Journal of Food Engineering

Volumn 83, Issue 4, 2007, Pages 501-509

  Souza, Josilma S ^a   Medeiros, Maria F D ^a   Magalhães, Margarida M A ^a   Rodrigues, Sueli ^b   Fernandes, Fabiano A N ^b  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Lycopersicum esculentum; Optimization; Osmotic dehydration; Ternary system; Tomato

Indexed keywords

AIR-DRYING; LYCOPERSICUM ESCULENTUM; OSMOTIC DEHYDRATION; TOMATO;

DEHYDRATION; DRYING; OPTIMIZATION; OSMOSIS; TERNARY SYSTEMS;

AGRICULTURAL PRODUCTS;

LYCOPERSICON ESCULENTUM;

EID: 34447543939     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.03.038     Document Type: Article

References (23)

1. Agnelli M.E., Marani C.M., and Mascheroni R.H. Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits. Journal of Food Engineering 69 (2005) 415-424
2. Alves D.G., Barbosa J.L., Antonio G.C., and Murr F.E.X. Osmotic dehydration of acerola fruit (Malpighia punicifolia L.). Journal of Food Engineering 68 (2005) 99-103
3. AOAC. Official methods of analysis (1990), Association of Official Analytical Chemists, Washington
4. Babalis S.J., and Belessiotis V.G. Influence of the drying constants and moisture diffusivity during the thin-layer drying of figs. Journal of Food Engineering 65 (2004) 449-458
5. Corzo O., and Gomes E.R. Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering 64 (2004) 213-219
6. Demirel D., and Turhan M. Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices. Journal of Food Engineering 59 (2003) 1-11
7. FAOSTAT. Core production data database (2004), Food and Agriculture Organization of the United Nations
8. Fernandes F.A.N., Rodrigues S., Gaspareto O.C.P., and Oliveira E.L. Optimization of osmotic dehydration of papaya followed by air-drying. Food Research International 39 (2006) 492-498
9. Fito P. Modeling of vacuum osmotic dehydration of food. Journal of Food Engineering 22 (1994) 313-328
10. Heredia A., Barrera C., and Andrés A. Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties. Journal of Food Engineering 80 (2006) 111-118
11. Pena, L. M. R. (1999). Estudo de pré tratamento para a obtenção de tomates em fatias. Master degree thesis (129p). Campinas, Brazil: Universidade Estadual de Campinas.
12. Perry R.H., and Green D.W. Perry's Chemical Engineer's Handbook (1999), McGraw Hill, New York
13. Pokharkar S.M., Prasad S., and Das H. A model for osmotic concentration of bananas slices. Journal Food Science and Technology 34 (1997) 230-232
14. Prinzivalli C., Brambilla A., Maffi D., Scalzo R.L., and Torreggiani D. Effect of osmosis time on structure, texture and pectic composition of strawberry tissue. European Food Research and Technology 224 (2006) 119-127
15. Rodrigues S., and Fernandes F.A.N. Dehydration of melons in a ternary system followed by air-drying. Journal of Food Engineering 80 (2007) 678-687
16. Sereno A.M., Moreira D., and Martinez E. Mass transfer coefficients during osmotic dehydration of apple single and combined aqueous solution of sugar and salts. Journal of Food Engineering 47 (2001) 43-49
17. Shi J.X., Maguer M., Wang S.L., and Liptay A. Application of osmotic treatment in tomato processing - effect of skin treatment on mass transfer in osmotic dehydration of tomatoes. Food Research International 30 (1997) 669-674
18. Shidu, H. S., Collins, J. L. & Penfield, M. P. (1995). Dried tomato produced by osmotic concentration and dehydration. In IFT Annual Meeting 1995 (cd-rom).
19. Souza, J. S. (2002). Estudo da desidratação de tomates em pedaços com pré-tratamento osmótico. Master degree thesis. Brazil: UFRN, Natal.
20. Spiazzi E., and Mascheroni R. Mass transfer model for osmotic dehydration of fruits and vegetable - I. Development of the simulation model. Journal of Food Engineering 34 (1997) 387-410
21. Teles U.M., Fernandes F.A.N., Rodrigues S., Lima A.S., Maia G.A., and Figueiredo R.W. Optimization of osmotic dehydration of melons followed by air-drying. International Journal of Food Science and Technology 41 (2006) 674-680
22. Tsamo C.V.P., Bilame A.F., Ndjouenkeu R., and Nono Y.J. Study of material transfer during osmotic dehydration of onion slices. LWT - Food Science and Technology 38 (2005) 495-500
23. Yao Z., and Le Maguer M. Mathematical modelling and simulation of mass transfer in osmotic dehydration processes. Part I: Conceptual and mathematical models. Journal of Food Engineering 29 (1996) 349-360