Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach

LWT

Volumn 60, Issue 2, 2015, Pages 641-648

  Derossi, A ^a   Severini, C ^a   Del Mastro, A ^a   De Pilli, T ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Cherry tomatoes; Complex solution; Multiple responses; Osmotic dehydration; Response surface methodology

Indexed keywords

DEHYDRATION; FRUITS; MOISTURE; MOISTURE DETERMINATION; SODIUM CHLORIDE; SUGAR (SUCROSE); SURFACE PROPERTIES;

CHERRY TOMATOES; COMPLEX SOLUTION; MULTIPLE RESPONSE; OSMOTIC DEHYDRATION; RESPONSE SURFACE METHODOLOGY;

OSMOSIS;

LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 84922326497     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.056     Document Type: Article

References (49)

1. 3 powder-mixed electrical discharge machining (PMEDM) parameters. The International Journal of Advanced Manufacturing Technology 2013, 64(9-12):1459-1477.
2. Azoubel P.M., Murr F.E. Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering 2004, 61:291-295.
3. Blum A., Monir M., Wirsansky I., Ben-Arzi S. The beneficial effects of tomatoes. European Journal of Internal Medicine 2005, 16(6):402-404.
4. Cao H., Zhang M., Mujumdar A.S., Du W., Sun J. Optimization of osmotic dehydration of kiwifruit. Drying Technology 2006, 24:89-94.
5. Cataldo A., Cannazza G., De Benedetto E., Severini C., Derossi A. An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: a test-case for tomatoes. Journal of Food Engineering 2011, 105:186-192.
6. Chenlo F., Moreira R., Fernàndez-Herrero C., Vàzquez G. Osmotic dehydration of chestnut with sucrose: mass transfer processes and global kinetics modeling. Journal of Food Engineering 2007, 78:765-774.
7. Corzo O., Gomez E.R. Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering 2004, 64:213-219.
8. Costa N.R., Lourenco J., Pereira Z.L. Desirability function approach: a review and performance evaluation in adverse conditions. Chemometrics and Intelligent Laboratory Systems 2011, 107:234-244.
9. Derossi A., De Pilli T., Severini C. Application of pulsed vacuum acidification for the pH reduction of mushrooms. LWT - Food Science and Technology 2013, 54:585-591.
10. Derossi A., De Pilli T., Severini C., McCarthy M.J. Mass transfer during osmotic dehydration of apples. Journal of Food Engineering 2008, 86:519-528.
11. Derossi A., Fiore A.G., De Pilli T., Severini C. Areview on acidifying treatments for vegetable canned food. Critical Reviews in Food Science and Nutrition 2011, 51:955-964.
12. Derringer G., Suich R. Simultaneous optimization of several response variables. Journal of Quality Technology 1980, 12:214-219.
13. Eren I., Kaymak-Ertekin F. Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering 2007, 79(1):344-352.
14. Food and Drug Administration Appendixe 4: Bacterial pathogen growth and inactivation 2011, Update 1/10/2014. http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252447.pdf.
15. Islam Md.A., Alam Md.R., Hannan Md.O. Multiresponse optimization based on statistical response surface methodology and desirability function for the production of articleboard. Composites: Part B 2012, 43:861-868.
16. Jain S.K., Verma R.C., Murdia L.K., Jain H.K., Sharma G.P. Optimization of process parameters for osmotic dehydration of papaya cubes. Journal of Food Science and Technology 2011, 48(2):211-217.
17. Jalali V.R.R., Narain N., da Silva G.F. Effect of osmotic predehydration on drying characteristics of banana fruits. Ciência e Tecnologia de Alimentos 2008, 28(2):269-273.
18. Kacjan Maršić N., Gašperlin L., Abram V., Budič M., Vidrih R. Quality parameters and total phenolic content in tomato fruits regarding cultivar and microclimatic conditions. Turkish Journal of Agriculture and Forestry 2011, 35:185-194.
19. Kaymak-Ertekin F., Sultanöglu M. Modelling of mass transfer during osmotic dehydration of apples. Journal of Food Engineering 2000, 46:243-250.
20. Khin M.M., Zhou W., Perera C.O. Astudy of the mass transfer in osmotic dehydration of coated potato cubes. Journal of Food Engineering 2006, 77:84-95.
21. Lenart A. Mathematical modelling of osmotic dehydration of apple and carrot. Acta Alimentaria Polonica 1992, 42(1):33-44.
22. Maskan M. Microwave/air and microwave finish drying of banana. Journal of Food Engineering 2000, 44:71-78.
23. Mavroudis N.E., Dejmek P., Sjöholm I. Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterized raw material properties. Journal of Food Engineering 2004, 62:47-56.
24. Mayor L., Pissarra J., Sereno A.M. Microstructural changes during osmotic dehydration of parenchymatic pumpkin tissue. Journal of Food Engineering 2008, 85:326-339.
25. Mourabet M., El Rhilassi A., El Boujaady H., Bennani-Ziatni M., Taitai A. Use of response surface methodology for optimization of fluoride adsorption in an aqueous solution by Brushite. Arabian Journal of Chemistry 2014, (in press). 10.1016/j.arabjc.2013.12.028.
26. Muratore G., Rizzo V., Licciardello F., Maccarone E. Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products. Food Chemistry 2008, 111:887-891.
27. National Institute of Standard and Technology Guide of International System Units (SI) 2008, Update 30/09/2014. http://physics.nist.gov/cuu/Units/.
28. Nsonzi F., Ramaswamy H.S. Osmotic dehydration kinetics of blueberries. Drying Technology 1998, 16:725-741.
29. Oladele A.K., Odedeji J.O. Osmotic dehydration of catfish (Hemisynodontis membranaceus): effect of temperature and time. Pakistan Journal of Nutrition 2008, 7(1):57-61.
30. Orikasa T., Tagawa A., Nakamura T., Iimoto M. Drying characteristics of cooking tomato. Journal of the Japanese Society of Agricultural Machinery 2005, 67(2):46-52. (in Japanese).
31. Ozen B.F., Dock L.L., Ozdemir M., Floros J.D. Processing factors affecting the osmotic dehydration of diced green peppers. International Journal of Food Science and Technology 2002, 37:497-502.
32. Piombino P., Sinesio F., Moneta E., Cammareri M., Genovese A., Lisanti M.T., et al. Investigating physicochemical volatile and sensory parameters playing a positive or a negative role on tomato liking. Food Research International 2013, 50:409-419.
33. Porciuncula B.D.A., Zotarelli M.F., Carciofi B.A.M., Laurindo J.B. Determining the effective diffusion coefficient of water in banana (Prata variety) during osmotic dehydration and its use in predictive models. Journal of Food Engineering 2013, 119:490-496.
34. Prakash Maran J., Manikandan S. Response surface modeling and optimization of process parameters for aqueous extraction of pigments from prickly pear (Opuntia ficus-indica) fruit. Dyes and Pigments 2012, 95:465-472.
35. Rao A.V., Rao L.G. Carotenoids and human health. Pharmacological Research 2007, 55(3):207-216.
36. Rocculi P., Dalla Rosa M. Fenomeni di trasporto di massa durante la disidratazione osmotica di actinidia (Actinidia Chinensis Cv.Horti6a). Industrie Alimentari 2009, XLVIII:1-6.
37. Sacchetti G., Gianotti A., Dalla Rosa M. Sucrose-salt combined effect on mass transfer kinetics and product acceptability. Study on apple osmotic treatments. Journal of Food Engineering 2001, 49:163-173.
38. Schmidt F.C., Carciofi B.A.M., Laurindo J.B. Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts. Journal of Food Engineering 2009, 91:553-559.
39. Sereno A.M., Moreira R., Martinez E. Mass transfer coefficients during dehydration of apple in single and combined aqueous solutions of sugar and salt. Journal of Food Engineering 2001, 47(1):43-49.
40. Severini C., Corbo M.R., Derossi A., Bevilacqua A., Giuliani R. Use of humectants for the stabilization of pesto sauce. International Journal of Food Science and Technology 2008, 43:1041-1046.
41. Severini C., Derossi A., Falcone P., Baiano A., Massini R. The study of acidifying blanching of pickled "Cicorino" leaves using Response Surface Methodology. Journal of Food Engineering 2004, 62(4):331-335.
42. Sharma A., Chen C.R., Vu Lan N. Solar-energy drying systems: a review. Journal of Sustainable Energy 2009, 13:1185-1210.
43. Singh B., Kumar A., Gupta A.K. Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering 2007, 79:471-480.
44. Slesinsky A.J., Claus R., Anderson-Cook C.M., Eigel W.E., Graham P.P., Lenz G.E., et al. Response Surface Methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations. Journal of Food Science 2000, 65:421-427.
45. Souraki B.A., Ghavami M., Tondro H. Mass transfer during osmotic dehydration of green bean in salt solution: a polynomial approximation approach. Food and Bioproducts Processing 2013, 91:257-263.
46. Telis V.R.N., Murari R.C.B.D.L., Yamashita F. Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions. Journal of Food Engineering 2004, 61:253-259.
47. Tonon R.V., Baroni A.F., Hubinger M.D. 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 2007, 509-517.
48. Vieira G.S., Pereira L.M., Hubinger D.M. Optimization of osmotic dehydration process of guavas by response surface methodology and desirability function. International Journal of Food Science & Technology 2012, 47(1):132-140.
49. Yolmeh M., Habibi Najafi M.B., Farhoosh R. Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology. Food Chemistry 2014, 155:319-324.