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

Osmotic dehydration and air drying technology represent a technique that can reduce post-harvest loss of fruits and vegetables. In this work the influence of osmotic solution composition (water/sugar/salt) and temperature on the osmotic dehydration of tomatoes (Lycopersicum esculentum) were examined...

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Detalhes bibliográficos
Principais autores:	Souza, Josilma Silva de, Medeiros, Maria de Fátima Dantas de, Magalhães, Margarida Maria dos Anjos, Rodrigues, Sueli, Fernandes, Fabiano A. N.
Formato:	article
Idioma:	English
Publicado em:	Elsevier
Assuntos:	Ternary system Optimization Lycopersicum esculentum Tomato Osmotic dehydration
Endereço do item:	https://repositorio.ufrn.br/handle/123456789/45039
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id	ri-123456789-45039
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spelling	ri-123456789-450392021-11-30T14:07:10Z Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying Souza, Josilma Silva de Medeiros, Maria de Fátima Dantas de Magalhães, Margarida Maria dos Anjos Rodrigues, Sueli Fernandes, Fabiano A. N. Ternary system Optimization Lycopersicum esculentum Tomato Osmotic dehydration Osmotic dehydration and air drying technology represent a technique that can reduce post-harvest loss of fruits and vegetables. In this work the influence of osmotic solution composition (water/sugar/salt) and temperature on the osmotic dehydration of tomatoes (Lycopersicum esculentum) were examined. Tomatoes with and without skin were studied. The process of osmotic dehydration followed by air-drying was studied and modeled, so it could be optimized aiming the reduction of total processing time. The results showed the advantage of two different processes for the tomatoes with skin and without skin. Tomatoes without skin are processed faster using air-drying without submitting the fruit to osmotic dehydration. Whereas, the tomatoes with skin dry faster when submitted to an osmotic solution consisting of 35% of sucrose and 5% of salt at 60 °C prior to air-drying 2021-11-26T14:46:28Z 2021-11-26T14:46:28Z 2007-12 article SOUZA, Josilma Silva de; MAGALHÃES, M. M. A.; MEDEIROS, M. F. D.; RODRIGUES, S.; FERNANDES, F. A. N.. Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying. Journal of Food Engineering, v. 83, p. 501-509, 2007. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0260877407002294?via%3Dihub#!. Acesso em: 26 nov. 2021. https://doi.org/10.1016/j.jfoodeng.2007.03.038. 0260-8774 https://repositorio.ufrn.br/handle/123456789/45039 10.1016/j.jfoodeng.2007.03.038 en Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ application/pdf Elsevier
institution	Repositório Institucional
collection	RI - UFRN
language	English
topic	Ternary system Optimization Lycopersicum esculentum Tomato Osmotic dehydration
spellingShingle	Ternary system Optimization Lycopersicum esculentum Tomato Osmotic dehydration Souza, Josilma Silva de Medeiros, Maria de Fátima Dantas de Magalhães, Margarida Maria dos Anjos Rodrigues, Sueli Fernandes, Fabiano A. N. Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
description	Osmotic dehydration and air drying technology represent a technique that can reduce post-harvest loss of fruits and vegetables. In this work the influence of osmotic solution composition (water/sugar/salt) and temperature on the osmotic dehydration of tomatoes (Lycopersicum esculentum) were examined. Tomatoes with and without skin were studied. The process of osmotic dehydration followed by air-drying was studied and modeled, so it could be optimized aiming the reduction of total processing time. The results showed the advantage of two different processes for the tomatoes with skin and without skin. Tomatoes without skin are processed faster using air-drying without submitting the fruit to osmotic dehydration. Whereas, the tomatoes with skin dry faster when submitted to an osmotic solution consisting of 35% of sucrose and 5% of salt at 60 °C prior to air-drying
format	article
author	Souza, Josilma Silva de Medeiros, Maria de Fátima Dantas de Magalhães, Margarida Maria dos Anjos Rodrigues, Sueli Fernandes, Fabiano A. N.
author_facet	Souza, Josilma Silva de Medeiros, Maria de Fátima Dantas de Magalhães, Margarida Maria dos Anjos Rodrigues, Sueli Fernandes, Fabiano A. N.
author_sort	Souza, Josilma Silva de
title	Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
title_short	Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
title_full	Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
title_fullStr	Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
title_full_unstemmed	Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
title_sort	optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
publisher	Elsevier
publishDate	2021
url	https://repositorio.ufrn.br/handle/123456789/45039
work_keys_str_mv	AT souzajosilmasilvade optimizationofosmoticdehydrationoftomatoesinaternarysystemfollowedbyairdrying AT medeirosmariadefatimadantasde optimizationofosmoticdehydrationoftomatoesinaternarysystemfollowedbyairdrying AT magalhaesmargaridamariadosanjos optimizationofosmoticdehydrationoftomatoesinaternarysystemfollowedbyairdrying AT rodriguessueli optimizationofosmoticdehydrationoftomatoesinaternarysystemfollowedbyairdrying AT fernandesfabianoan optimizationofosmoticdehydrationoftomatoesinaternarysystemfollowedbyairdrying
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Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying

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