Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 105-112

  Pani, Paola ^a   Leva, Alexa Avitabile ^a   Riva, Marco ^b   Maestrelli, Andrea ^a   Torreggiani, Danila ^a  

^a Istituto per la Valorizzazione Tecnologica dei Prodotti Agricoli   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Drying; Ingredients; Osmotic dehydration; Tomato

Indexed keywords

DEHYDRATION; DRYING; IMAGE ANALYSIS; OSMOSIS; SUGARS;

AROMATIC FINGERPRINT; CHEMICAL-PHYSICAL PROPERTIES; INGREDIENTS; OSMOTIC DEHYDRATION;

AGRICULTURAL PRODUCTS;

LYCOPERSICON ESCULENTUM;

EID: 36248966567     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.017     Document Type: Article

References (27)

1. Ade-Omowaye B.I.O., Rastogi N.K., Angersbach A., and Knorr D. Osmotic dehydration behaviour of red paprika (Capsicum annuum L.). Journal of Food Science 67 (2002) 1790-1796
2. Aguilera J.M., and Stanley D.W. Simultaneous heat and mass transfer dehydration. In: Aguilera J.M., and Stanley D.W. (Eds). Microstructural Principles of Food Processing and Engineering. 2nd ed. (1999), Aspen Publishers, Inc, Gaithersburg, MA, USA 373-411
3. AOAC (1985). Official Methods of Analysis (16th ed.). Washington DC, USA: Association of Official Analytical Chemists.
4. Barlett P.N., Elliot J.M., and Gardner J.W. Electronic noses and their application in food industry. Food Technology 12 51 (1997)
5. Brambilla, A., Maffi, D., Bertolo, G., & Torreggiani, D. (2000). Effect of osmotic dehydration time on strawberry tissue structure. In ICEF 8 Eight International Congress on Engineering and Food Book of Abstracts. Puebla, Mexico, April 9-13, 2000. pp. 211.
6. Collignan A., Raoult-Wack A.L., and Themelin A. Energy study of food processing by osmotic dehydration and air dehydration. Agricultural Engineering Journal 1 (1992) 125-135
7. del Valle J.M., Cuadros T.R.M., and Aguilera J.M. Glass transitions and shrinkage during drying and storage of osmosed apple pieces. Food Research International 31 (1998) 191-204
8. Forni E., Erba M.L., Maestrelli A., and Polesello A. Sorbitol and free sugar contents in plums. Food Chemistry 44 (1992) 269-275
9. Giangiacomo R., Torreggiani D., and Abbo E. Osmotic dehydration of fruit: Part 1. Sugar exchange between fruit and extracting syrups. Journal of Food Processing and Preservation 11 (1987) 183-195
10. Karathanos V.T., Kostaropoulos A.E., and Saravacos G.D. Air-drying kinetics of osmotically dehydrated fruits. Drying Technology 13 (1995) 1503-1521
11. Lewicki P.P., Vu Le H., and Pomaranska-Laznka W. Effect of pretreatment on convective drying of tomatoes. Journal of Food Engineering 54 (2002) 141-146
12. Lozano J.E., Rostein E., and Urbicain M.J. Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents. Journal of Food Science 48 1553 (1983) 1497-1502
13. Maestrelli A., Avitabile Leva A., Pani P., Parente L., Bertolo G., & Torreggiani D. (2004). Innovative dehydrofrozen tomato ingredients for Mediterranean oven baked products: Temperature and extent of air dehydration as quality factors. In Proceedings of the 14th International Drying Symposium (Vol. C, pp. 1884-1890). Sao Paulo, Brasil.
14. Nieto A., Salvatori D., Castro M.A., and Alzamora S.M. Air drying behaviour of apples as affected by blanching and glucose impregnation. Journal of Food Engineering 36 (1998) 63-79
15. Pani P., Avitabile Leva A., Riva M., Maestrelli A., and Torreggiani D. osmotico di pomodoro in rondelle: studio delle relazioni proprietà-struttura mediante "Image Analysis". In: Porretta S. (Ed). Ricerche e Innovazioni nell'Industria Alimentare Vol. 7 (2005), Chiriotti Editori, Pinerolo, Italy 339-343
16. Papadakis S.E., Abdul-Malek S., Kamdem R.E., and Yam K.L. A versatile and inexpensive technique for measuring color of foods. Food Technology 54 12 (2000) 48-51
17. Prinzivalli C., Brambilla A., Maffi D., Lo Scalzo R., 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
18. Reppa A., Mandala J., Kostaropoulos A.E., and Saravacos G.D. Influence of solute temperature and concentration on the combined osmotic and air drying. Drying Technology 17 (1999) 1449-1458
19. Riva, M. (2003) Standardizzazione/calibrazione del colore misurato con tecniche digitali (2003). DISTAM-Università degli Studi, Milano Database. Milano, Italy. Available at: http://users.unimi.it/~distam/info/Standard_colore.pdf.
20. Riva M., Campolongo S., Avitabile Leva A., Maestrelli A., and Torreggiani D. Structure-property relationships in osmo-air-dehydrated apricot cubes. Food Research International 38 (2005) 533-542
21. Riva M., Cortellino G., Maestrelli A., and Torreggiani D. Structure collapse and color changes in osmo-air-dehydrated peach cubes. Food Science and Biotechnology 10 (2001) 590-601
22. Riva, M., Ward, D., & Benedetti, S. (2002). Monitoring and controlling cooking processes using an electronic olfaction device. In Proceedings of 9th International Symposium on Olfaction and Electronic Nose (ISOEN 02), 29 September-2 October 2002, Rome Italy.
23. Sacchetti G., Gianotti A., and Dalla Rosa M. Sucrose-salt combined effects on mass transfer kinetics and product acceptability: Study on apple osmotic treatments. Journal of Food Engineering 49 (2001) 163-173
24. Serra G. Image analysis and mathematical morphology (1982), Accademic Press, London, UK
25. Torreggiani D., and Bertolo G. Osmotic pre-treatments in fruit processing: chemical, physical and structural effects. Journal of Food Engineering 49 (2001) 247-253
26. Torreggiani D., and Bertolo G. Present and future in process control and optimization of osmotic dehydration. In: Taylor S.L. (Ed). Advances in Food and Nutrition Research Vol. 48 (2004), Elsevier, Academic Press, San Diego, CA, USA 174-225
27. Witrow-Rajchert D., Lewicki P.P., and Lenart A. Influence of osmotic dewatering on the kinetics of convention drying of apples. In: Lenart A., and Lewicki P.P. (Eds). Osmotic dehydration of fruits and vegetables (1995), Warsaw Agricultural University Press, Warsaw, Poland 121-130