Drying characteristics and quality evaluation in microwave-assisted hot air drying of cherry tomato
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Published:
Jul 28, 2021
Keywords:
Bioactive compounds Cherry tomato Microwave drying Non-nutritive sweetener
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Abstract
The aim of this work was to investigate the drying behavior of osmotic cherry tomatoes under different microwave powers and drying temperatures using a microwave assisted hot air dryer. The effective moisture diffusivity, physicochemical properties and bioactive compounds were studied under microwave powers of 300-600 watts (W) combined with drying temperatures of 60-80°C. It was clearly found that microwave power played an important role in moisture removal under microwave application conditions. In contrast, under conventional drying, drying air temperature was a key factor in moisture removal. Drying characteristics were consistent with moisture diffusivity and surface evaporation as a constant rate period was observed. Moisture diffusivity was significantly increased by increasing microwave power in combination with drying air temperature (p≤0.05). The color and textural properties of dried cherry tomatoes were higher than a conventional drying method (p≤0.05). However, the degree of shrinkage increased with the increase in drying conditions (p≤0.05) and contradicted with the decrease in drying time. Moreover, ascorbic acid, total phenolic compounds including flavonoids and lycopene were found superior in microwave assisted air drying compared to conventional air drying and commercial product (p≤0.05). The use of a microwave power of 450 W in combination with a drying air temperature of 60 °C was suggested for cherry tomatoes pretreated with non-nutritive sweetener, as nutrients were better stabilized than the other conditions.
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Wiset, L. ., Poomsa-ad, N. ., & Onsaard, W. . (2021). Drying characteristics and quality evaluation in microwave-assisted hot air drying of cherry tomato. Engineering and Applied Science Research, 48(6), 724–731. Retrieved from https://ph01.tci-thaijo.org/index.php/easr/article/view/244851
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ORIGINAL RESEARCH
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
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[38] Castro SM, Saraiva JA, Lopes-da-Silva JA, Delgadillo I, Van Loey A, Smout C, et at. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chem. 2008;107(4):1436-49.
[39] Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agr Food Chem. 2002;50(10):3010-4.
[2] Derossi A, Severini C, Del Mastro A, De Pilli T. Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach. LWT- Food Sci Tech. 2015;60(2):641-8.
[3] Ali HS, Moharram HA, Ramadan MT, Ragab GH. Osmotic dehydration of banana rings and tomato halves. J Am Sci. 2010;6(9):384-90.
[4] Azoubel P, Murr F. Mass transfer kinetics of osmotic dehydration of cherry tomatoes. J Food Eng. 2004;61:291-5.
[5] Khan MR. Osmotic dehydration technique for fruits preservation-a review. Pakistan J Food Sci. 2012;22(2):71-85.
[6] Oliveira Francisca IP, Rodrigues S, Fernandes Fabiano NA. Production of low calorie Malay apples by dual stage sugar substitution with Stevia-based sweetener. Food Bioprod Proc. 2012;90(4):713-8.
[7] Kroger M, Meister K, Kava R. Low calorie sweeteners and other sugar substitutes: a review of the safety issues. Compr Rev Food Sci Food Saf. 2006;5(2):35-47.
[8] Magnuson BA, Roberts A, Nestmann ER. Critical review of the current literature on the safety of sucralose. Food Chem Toxicol. 2017;106(A):324-55.
[9] Phisut N. Factors affecting mass transfer during osmotic dehydration of fruits. Int Food Res J. 2012;19(1):7-18.
[10] Stratakos AC, Delgado-Pando G, Linton M, Patterson MF, Koidis A. Industrial scale microwave processing of tomato juice using a novel continuous microwave system. Food Chem. 2016;190:622-8.
[11] Chandrasekaran S, Ramanathan S, Basak T. Microwave food processing-a review. Food Res Int. 2013;52:243-61.
[12] Alibas I. Microwave, air and combined microwave-air-drying parameters of pumpkin slices. LWT-Food Sci Tech. 2007;40:1445-51.
[13] Kumar C, Millar GJ, Karim MA. Effective diffusivity and evaporative cooling in convective drying of food material. Drying Tech. 2014;33(2):227-37.
[14] Heredia A, Barrera C, Andres A. Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties. J Food Eng. 2007;80(1):111-8.
[15] Varith J, Dijkanarukkul P, Achariyaviriya A, Achariyaviriya S. Combined microwave-hot air drying of peeled longan. J Food Eng. 2007;81(2):459-68.
[16] Heredia A, Peinado I, Rosa E, Andres Grau A. Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato. Food Chemi. 2010;123:92-8.
[17] Wiktor A, Parniakov O, Toepfl S, Witrowa-Rajchert D, Heinz V, Smetana S. Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying. Innovat Food Sci Emerg Tech. 2021;67:102597:1-6.
[18] Staniszewska I, Liu Z, Zhou Y, Zielinska D, Xiao H, Pan Z, et al. Microwave-assisted hot air convective drying of whole cranberries subjected to various initial treatments. LWT-Food Sci Tech. 2020;133:109906:1-8.
[19] Heredia A, Peinado I, Barrera C, Andres Grau A. Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. J Food Compos Anal. 2009;22(4):285-94.
[20] Azoubel PM, Murr FE. Mass transfer kinetics of osmotic dehydration of cherry tomato. J Food Eng. 2004;61(3):291-5.
[21] Gupta P, Ahmed J, Shivhare US, Raghavan GS. Drying characteristics of red chilli. Drying Tech. 2002;20(10):1975-87.
[22] AOAC. Official Methods of Analysis of AOAC International. 15th ed. Maryland: AOAC International; 1990.
[23] Somjai T, Achariyaviriya S, Achariyaviriya A, Namsanguan K. Strategy for longan drying in two-stage superheated steam and hot air. J Food Eng. 2009;95(2):313-21.
[24] Slinkard K, Singleton VL. Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic. 1977;28(1):49-55.
[25] Toor RK, Savage GP. Effect of semi-drying on the antioxidant components of tomatoes. Food Chem. 2006;94(1):90-7.
[26] Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chem. 1999;64(4):555-9.
[27] Wiset L, Poomsa-ad N. Parchment coffee drying using microwave combined with hot air. Mahasarakham Int J Eng Tech. 2017;3(2):20-4.
[28] Wiset L, Wongkasem K, Poomsa-Ad N, Kampakdee M. Silkworm pupae drying using microwave combined with hot air. Int Food Res J. 2018;25(2):702-5.
[29] Garau MC, Simnal, S, Femenia A. Rossello C. Drying of orange skin: drying kinetics modeling and functional properties. J Food Eng. 2006;75:288-95.
[30] Phomkong W, Soponronnari S, Thammarutwasik P. Chemical pretreatments affecting drying characteristics of chilli (cv. Huarou Yon). Drying Tech. 2010;28:1466-76.
[31] Labuza TP. Properties of water as related to the keeping quality of foods. Netherlands: Springer; 1970.
[32] Frank HS, Wen WY. Ion-Solvent interaction. Structural aspects of ion-solvent interaction in aqueous solutions: a suggested picture of water structure. Discuss Faraday Soc. 1957;24:133-40.
[33] Datta AK, Davidson PM. Microwave and radio frequency processing. J Food Sci. 2000;65:32-41.
[34] Marfil PH, Santos EM, Telis VR. Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Sci Tech. 2008;41(9):1642-7.
[35] Muratore G, Rizzo V, Licciardello F, Maccarone E. Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products. Food Chem. 2008;111(4):887-91.
[36] Lewicki PP, Michaluk E. Drying of tomato pretreated calcium. J Drying Tech. 2002;22(8):1813-27.
[37] Stobiecki M. Application of mass spectrometry for identification and structural studies of flavonoid glycosides. Phytochemistry. 2000;54(3):237-56.
[38] Castro SM, Saraiva JA, Lopes-da-Silva JA, Delgadillo I, Van Loey A, Smout C, et at. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chem. 2008;107(4):1436-49.
[39] Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agr Food Chem. 2002;50(10):3010-4.