Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling
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Li-Shuang Cheng
and
Mao-Lin Ruan
Abstract
The hot air drying with blanching pretreatment may provide a practical method for the production of dried cherry tomatoes. The influences of drying temperature (50°C, 60°C, 70°C and 80°C) and blanching on the drying kinetics of cherry tomatoes were studied. Nine mathematical models were evaluated and the determination of coefficient (R2), chi-square (χ2) and root mean square errors (RMSE) were compared. The Logarithmic model gave best results with R2 of 0.9992 and 0.9995 for fresh and blanched cherry tomatoes, respectively. The values of effective moisture diffusivity coefficient Deff varied in the range of 1.7281 × 10−9 to 4.6306 × 10−9 m2 s−1 for the fresh cherry tomatoes, while 2.1034 × 10−9 to 6.6487 × 10−9 m2 s−1 for the blanched samples. The values of activation energy were 31.99 and 36.21 kJ mol−1 for the raw and blanched cherry tomatoes, respectively. Furthermore, the effect of temperature and blanching on color change of cherry tomatoes was measured.
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©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Modeling and Improving the Performance of Cabinet Solar Dryer Using Computational Fluid Dynamics
- Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis
- Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
- Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkness
- Effect of Different Drying Processes on the Physicochemical and Antioxidant Properties of Thinned Young Apple
- Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract
- Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky
- Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process
- Color Change Kinetics of Tea Leaves During Microwave Drying
- Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling
- Studies on Grinding and Extraction of Oil from Fenugreek (Trigonella foenum-graecum) Seed
- Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)
- Standardization of Curing and Microwave Drying of Turmeric (Curcuma longa) Rhizomes
- Shorter Communication
- Assessment and Separation of Angiotensin I-Converting Enzyme Inhibitory Peptides in Chinese Soypaste
Articles in the same Issue
- Frontmatter
- Research Articles
- Modeling and Improving the Performance of Cabinet Solar Dryer Using Computational Fluid Dynamics
- Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis
- Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
- Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkness
- Effect of Different Drying Processes on the Physicochemical and Antioxidant Properties of Thinned Young Apple
- Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract
- Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky
- Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process
- Color Change Kinetics of Tea Leaves During Microwave Drying
- Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling
- Studies on Grinding and Extraction of Oil from Fenugreek (Trigonella foenum-graecum) Seed
- Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)
- Standardization of Curing and Microwave Drying of Turmeric (Curcuma longa) Rhizomes
- Shorter Communication
- Assessment and Separation of Angiotensin I-Converting Enzyme Inhibitory Peptides in Chinese Soypaste
