Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30184
Effect of Chemical Pretreatments and Dehydration Methods on Quality Characteristics of Tomato Powder and Its Storage Stability

Authors: Reihaneh Ahmadzadeh Ghavidel, Mehdi Ghiafeh Davoodi

Abstract:

Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Storage study was also carried out for a period of six months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density poly ethylene (LDPE). Changes in lycopene content and non-enzymatic browning (NEB) were estimated during storage at room temperature. Pretreatment of 5 mm thickness of tomato slices with calcium chloride in combination with potassium metabisulphite and drying using a tunnel drier with subsequent storage of product in metalized polyester bags was selected as the best process.

Keywords: Drying pretreatments, Solar drying, Tomato powder, Tunnel drying

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1079206

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2360

References:


[1] S. Rangana,. "Handbook of analysis and quality control for fruit and vegetable products". Tata McGraw-Hill Publishing Co. Ltd, ED-6, pp. 300-380, Jan. 2000.
[2] M. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith, "A mehtode for carbohydrate stimation," Anal. Chem., vol. 28, pp. 350- 353, 1956.
[3] D.J. Hart, and K.J. Scott, "Development and evaluation of an HPLC method for the analysis of carotenoids in Foods, and the measurement of the carotenoids content of vegetables and fruits commonly consumed in the UK," Food Chem., vol. 54, pp. 101-111, 1995.
[4] A. A. El- Sebii, S. Abdoul-Enein, M. R.I. Ramadan, & H.G. El- Gohary, "Experimental investigation of an indivect type natural convection solar dryer," Energy Conversion and Management, vol. 43, pp. 225-226, 2002.
[5] W. W. M. McMinn, and T. R. A. Magee, "Physical characteristics of dehydrated potatoes," J. Food Eng., vol. 33, pp. 49-55, 1997.
[6] D. G. Prabhanjan, H. S. Ramaswamay, and G. S. V. Raghavan, "Microware assisted air drying of thin layer carrots," J. Food Eng., vol. 25, pp. 283-293, 1995.
[7] K. Gierschner, W. John, and S. Philippos, "Specific modification of cell wall hydrocolloids in a new technique for processing high quality canned vegetables," Deutsche Lebensmitel-Rund Schan, vol. 91, pp.103-109, 1995.
[8] O. A. Olorunda, O. C. Aworh, and C. N. Onuha, "Upgrading quality of dried tomato: Effect of drying methods, conditions and pre-drying treatments," J. Sci. Food Agric., vol. 52, pp. 447-454, 1990.
[9] R. G. Gupta, and N. Nath, "Drying of tomatoes," J. Food Sci. Tech., vol. 21, pp. 372 - 376, 1984.
[10] M. Y. Gallali, Y. S. Abujnab, and D. F. Bannari, "Preservation of fruits and vegetables using solar drier: a comparative study of natural and solar drying, III; chemical analysis and sensory evaluation data of the dried samples," Renewable Energy, vol. 19, pp. 203-212, 2000.
[11] S. O. Okanlawon, M. H. IbraHIM, and A. O. Oyebani, "Effect of pre drying treatment on the storage of dried tomato," Tropical Sci., vol. 42, pp. 40-41, 2002.
[12] S. K. Sharma, and M. L. Maguer, "Kinetics of Lycopene degradation in tomato pulp solid under different processing and storage condition," Food Res. Intl., vol. 29, pp. 309-315, 1996.
[13] A. K. Baloch, K. A. Buckle, and R. A. Edwards, "Effect of sulphur dioxide and blanching on stability of carotenoids of dehydrated carrot," J. Sci. Food Agric., vol.40, pp. 179-187, 1987.
[14] S. Poretta, and L. Sandei, "Effect of chemical composition on nonenzymic browning in tomato products," Industrie Alimentari, vol. 29, pp. 113-116, 1990.
[15] M. Simon, J. R. Wagner, V. G. Silveira, and C. E. Hendel, "Calcium chloride as Non-Enzymatic Browning Retardant for Dehydrated White potatoes," Food Tech., vol. 12, pp. 271-275, 1955.
[16] W. A. Baloch, S. Khan, and A. K. Baloch, "Influence of chemical additives on the stability of dried tomato powder," Intl. J. Food Sci. Tech., vol. 32, pp. 117-120, 1997.
[17] G. A. Picchioni, "Membrane lipid metabolism, cell permeability and ultra structural changes in lightly processed carrot," J. Food Sci., vol. 59, pp. 601-605, 1994.
[18] J. C. Rosen, and A. A. Kader, "Post harvest physiology and quality maintenance of sliced pear and strawberry fruits," J. Food Sci., vol. 54, pp. 656 - 659, 1989.
[19] H. Izumi, and A. E. Watada, "Calcium treatments affect storage quality of shredded carrot," J. Food Sci., vol. 59, pp. 106 - 109, 1994.
[20] G. M. Glenn, and B. W. Poovaiah, "Calcium- mediated post harvest changes in texture and cell wall structure and composition in Golden Delicious apples," J. Am. Soc. Hort. Sci., vol. 115, pp. 962 - 968, 1990.
[21] E. M. Ahmed, S. Mirza, and A. G. Arreola, "Ultra structural and textural changes in processed carrot tissue," J. Food Quality, vol. 57, pp. 56-60, 1991.
[22] M. K. Krokida, and D. Marinos-Kouris, "Rehydration kinetics of dehydrated products," J. Food Eng., vol. 57, pp. 1-7, 2003.
[23] M. R. Okos, G. Narishman, R. K. Singh, and A. C. Weitnauer, "Food dehydration In: Handbook of Food Engineering," Marcel Dekker, pp. 437-562, 1992.
[24] P. P. Lewicki, H. V. Le, and W. P. Lazuka, "Effect of pretreatment on convective drying of tomatoes," J. Food Eng., vol. 54, pp. 141-146, 2002.
[25] S. Suguna, M. Usha, V. V. Screenarayanan, R. Raghupathy, L. Gotthandapani, "Dehydration of mushroom by sundrying, thin layer drying, fluidized bed drying and solar cabinet drying," J. Food Sci. Tech., vol. 32, pp. 384-388, 1995.
[26] J. Shi, M. Maguer, Y. Kadkuda, and A. Liptay, "Lycopene degradation and isomeration in tomato dehydration," Food Res. Intl., vol. 32, pp. 15-21, 1999.
[27] V. R. Sagar, D. S. Khurdiya, and K. A. Balakrishnan, "Quality of dehydrated ripe mango slices as affected by packaging material and mode of packaging," J. Food Sci. Tech., vol. 36, pp. 67-70, 1999.
[28] K. K. Adom, "Combined effect of drying time and slice thickness on the solar drying of okra," J. Sci. Food Agric., vol. 73, pp. 315-320, 1997.