Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality

References

1. Food and Agricultural Organization of United Nations. FAO: Crop Water Information: Tomato. Available at: http://www.fao.org/nr/water/cropinfo_tomato.html. Accessed:21 Feb 2015.Search in Google Scholar

2. ChanforanC, LoonisM, MoraN, Caris-VeyratC, DufourC. The impact of industrial processing on health-beneficial tomato microconstituents. Food Chem2012;134:1786–95.10.1016/j.foodchem.2012.03.077Search in Google Scholar PubMed

3. WorknehTS, OkeMO. Thin layer modelling of microwave- convective drying of tomato slices. Int J Food Eng2013;9:75–90.10.1515/ijfe-2012-0205Search in Google Scholar

4. RamalloLA, HubingerMD, MascheroniRH. Effect of pulsed vacuum treatment on mass transfer and mechanical properties during osmotic dehydration of pineapple slices. Int J Food Eng2013;9:403–12.10.1515/ijfe-2012-0059Search in Google Scholar

5. FernandesFA, RodriguesS. Ultrasound as pre-treatment for drying of genipap (Genipa americana L). Int J Food Eng2012;8:Article 36.10.1515/1556-3758.2480Search in Google Scholar

6. GanjlooA, RahmanRA, BakarJ, OsmanA, BimakrM. Optimization of osmotic dehydration of seedless guava (Psidium guajava L.) In sucrose solution using response surface methodology. Int J Food Eng2014;10:307–16.10.1515/ijfe-2012-0117Search in Google Scholar

7. SilvaJM, CantuMG, RodriguesV, MazuttiMA. Influence of osmotic pre-treatment on convective drying kinetics of figs. Int J Food Eng2013;9:187–96.10.1515/ijfe-2012-0020Search in Google Scholar

8. CorrêaJLG, ErnestoDB, AlvesJGLF, AndradeRS. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin. Int J Food Sci Technol2014;49:2008–14.10.1111/ijfs.12502Search in Google Scholar

9. VianaAD, CorrêaJLG, JustusA. Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm. Int J Food Sci Technol2014;49:726–32.10.1111/ijfs.12357Search in Google Scholar

10. FanteC, CorrêaJ, NatividadeM, LimaJ, LimaL. Drying of plums (prunus sp, c.V Gulfblaze) treated with KCl in the field and subjected to pulsed vacuum osmotic dehydration. Int J Food Sci Technol2011;46:1080–5.10.1111/j.1365-2621.2011.02619.xSearch in Google Scholar

11. CorrêaJL, PereiraLM, VieiraGS, HubingerMD. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. J Food Eng2010;96:498–504.10.1016/j.jfoodeng.2009.08.032Search in Google Scholar

12. ShiJX, MaguerL, WangL, LiptayA. Application of osmotic treatment in tomato processing: effect of skin treatments on mass transfer in osmotic dehydration of tomatoes. Food Res Intern1998;30:669–74.10.1016/S0963-9969(98)00031-3Search in Google Scholar

13. CorrêaJL, DevSR, GariepyY, RaghavanGS. Drying of pineapple by microwave-vacuum with osmotic pretreatment. Dry Technol2011;29:1556–61.10.1080/07373937.2011.582558Search in Google Scholar

14. Garcia-NogueraJ, OliveiraFI, GallãoMI, WellerCL, RodriguesS, FernandesFA. Ultrasound-assisted osmotic dehydration of strawberries: effect of pretreatment time and ultrasonic frequency. Dry Technol2010;28:294–303.10.1080/07373930903530402Search in Google Scholar

15. NowackaM, WiktorA, ŚledźM, JurekN, Witrowa-RajchertD. Drying of ultrasound pretreated apple and its selected physical properties. J Food Eng2012;113:427–33.10.1016/j.jfoodeng.2012.06.013Search in Google Scholar

16. LiH, ZhaoC, GuoY, AnK, DingS, WangZ. Mass transfer evaluation of ultrasonic osmotic dehydration of cherry tomatoes in sucrose and salt solutions. Int J Food Sci Technol2012;47:954–60.10.1111/j.1365-2621.2011.02927.xSearch in Google Scholar

17. NowackaM, TylewiczU, LaghiL, Dalla RosaM, Witrowa-RajchertD. Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration. Food Chem2014;144:18–25.10.1016/j.foodchem.2013.05.129Search in Google Scholar PubMed

18. CárcelJA, BeneditoJ, MuletA. Food process innovation through new technologies: use of ultrasound. J Food Eng2012;110:200–7.10.1016/j.jfoodeng.2011.05.038Search in Google Scholar

19. CárcelJA. Influencia de los ultrasonidos de potencia en procesos de transferencia de materia. PhD thesis, Universidad Politecnica de Valencia; 2003.Search in Google Scholar

20. CárcelJA, BeneditoJ, RossellóC, MuletA. Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. J Food Eng2007;78:472–9.10.1016/j.jfoodeng.2005.10.018Search in Google Scholar

21. FernandesFA, LinharesFE, RodriguesS. Ultrasound as pre-treatment for drying of pineapple. Ultrason Sonochem2008;15:1049–54.10.1016/j.ultsonch.2008.03.009Search in Google Scholar PubMed

22. FernandesFA, RodriguesS. Application of ultrasound and ultrasound-assisted osmotic dehydration in drying of fruits. Dry Technol2008;26:1509–16.10.1080/07373930802412256Search in Google Scholar

23. RodriguesS, GomesMC, GallãoMI, FernandesFA. Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas. J Sci Food Agric2009;89:665–70.10.1002/jsfa.3498Search in Google Scholar

24. RasoJ, MañasP, PagánR, SalaFJ. Influence of different factors on the output power transferred into medium by ultrasound. Ultrason Sonochem1999;5:157–62.10.1016/S1350-4177(98)00042-XSearch in Google Scholar

25. AzoubelPM, BaimaMD, AmorimMD, OliveiraSS. Effect of ultrasound on banana cv pacovan drying kinetics. J Food Eng2010;97:194–8.10.1016/j.jfoodeng.2009.10.009Search in Google Scholar

26. CorrêaJL, BatistaMB, CostaAR, BeloFA, FiorezeR. Analysis of osmotic dehydration variables: influence on tomato (Licopersicon esculentum L.) drying. Bol CEPPA2007;25:315–28.Search in Google Scholar

27. silvaMA, corrêaJL. Academic research on drying in Brazil 1970–2003. Dry Technol2005;23:1345–59.10.1081/DRT-200063473Search in Google Scholar

28. TelisVR, MurariRC, YamashitaF. Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions. J Food Eng2004;61:253–9.10.1016/S0260-8774(03)00097-9Search in Google Scholar

29. TononRV, BaroniAF, HubingerMD. Osmotic dehydration of tomato in ternary solutions: influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids. J Food Eng2007;82:509–17.10.1016/j.jfoodeng.2007.03.008Search in Google Scholar

30. VinhaAF, AlvesRC, BarreiraSV, CastroA, CostaAS, OliveiraMB. Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits. Food Sci Technol2014;55:197–202.10.1016/j.lwt.2013.07.016Search in Google Scholar

31. Abbasi SourakiB, GhavamiM, TondroH. Comparison between continuous and discontinuous method of kinetic evaluation for osmotic dehydration of cherry tomato. J Food Process Preserv2014;38:2167–75.10.1111/jfpp.12196Search in Google Scholar

32. ShiJ, MaguerML, KakudaY, LiptayA, NiekampF. Lycopene degradation and isomerization in tomato dehydration. Food Res Intern1999;32:15–21.10.1016/S0963-9969(99)00059-9Search in Google Scholar

33. HerediaA, PeinadoI, BarreraC, GrauAA. Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. J Food Compos and Anal2009;22:285–94.10.1016/j.jfca.2008.11.018Search in Google Scholar

34. HerediaA, PeinadoI, RosaE, AndrésA, EscricheI. Volatile profile of dehydrated cherry tomato: influences of osmotic pre-treatment and microwave power. Food Chem2012;130:889–95.10.1016/j.foodchem.2011.08.003Search in Google Scholar

35. HerediaA, PeinadoI, RosaE, AndrésA. Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato. Food Chem2010;123:92–8.10.1016/j.foodchem.2010.04.005Search in Google Scholar

36. MabelliniA, OhacoE, MárquezC, LozanoJE, De MichelisA. Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated rosehip fruits (Rosa eglanteria L.) with selected mass transfer models. Int J Food Eng2013;9:481–6.10.1515/ijfe-2012-0001Search in Google Scholar

37. Al-HarahshehM, Al-MuhtasebAH, MageeTR. Microwave drying kinetics of tomato pomace: effect of osmotic dehydration. Chem Eng Process Process Intensif2009;48:524–31.10.1016/j.cep.2008.06.010Search in Google Scholar

38. AnK, LiH, ZhaoD, DingS, WangZ. Effect of osmotic dehydration with vacuum pulse on hot-air drying kinetics and quality attributes of cherry tomatoes. Dry Technol2013;31:698–706.10.1080/07373937.2012.755192Search in Google Scholar

39. DermesonlouoglouEK, GiannakourouMC, TaoukisPS. Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage. Food Chem2007;103:985–93.10.1016/j.foodchem.2006.05.070Search in Google Scholar

40. FernandesFA, RodriguesS. Ultrasound as pre-treatment for drying of fruits: dehydration of banana. J Food Eng2007;82:261–7.10.1016/j.jfoodeng.2007.02.032Search in Google Scholar

41. LöningJ-M, HorstC, HoffmannU. Investigations on the energy conversion in sonochemical processes. Ultrason Sonochem2002;9:169–79.10.1016/S1350-4177(01)00113-4Search in Google Scholar

42. PatharePB, OparaUL, Al-SaidFA-J. Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol2012;6:36–60.10.1007/s11947-012-0867-9Search in Google Scholar

43. YuX, SchmidtAR, SchmidtSJ. Uncertainty analysis of hygrometer-obtained water activity measurements of saturated salt slurries and food materials. Food Chem2009;115:214–26.10.1016/j.foodchem.2008.12.001Search in Google Scholar

44. Official Methods of Analysis AOAC International. Arlington, VA: AOAC International, 2007.Search in Google Scholar

45. GuimarãesJP, MariRD, CarvalhoHS, WatanabeI-S. Fine structure of the dorsal surface of ostrich’s (Struthio camelus) tongue. Zoolog Sci2009;26:153–6.10.2108/zsj.26.153Search in Google Scholar

46. XiaoH-W, GaoZ-J, LinH, YangX-X. Air impingement drying characteristics and quality of carrot cubes. J Food Proc Eng2008;33:899–918.10.1111/j.1745-4530.2008.00314.xSearch in Google Scholar

47. Barbosa JúniorJL, ManciniMC, HubingerMD. Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions. Int J Food Sci Technol2013;48:2463–73.10.1111/ijfs.12237Search in Google Scholar

48 SilvaMA, CorrêaJL, Da SilvaZE. Application of inverse methods in the osmotic dehydration of acerola. Int J Food Sci Technol2010;45:2477–84.10.1111/j.1365-2621.2010.02378.xSearch in Google Scholar

49 SilvaMA, CorrêaJL, Da SilvaZE. Drying kinetics of West Indian cherry: influence of osmotic pretreatment. Bol CEPPA2011;29:193–202.10.5380/cep.v29i2.25484Search in Google Scholar

50. SilvaK, SouzaCL, GarciaCC, RomeroJT, SantosAB, MauroMA. Osmotic dehydration process for low temperature blanched pumpkin. J Food Eng2011;105:56–64.10.1016/j.jfoodeng.2011.01.025Search in Google Scholar

51. KhinMM, ZhouW, PereraCO. Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration. J Food Eng2007;79:817–27.10.1016/j.jfoodeng.2006.02.046Search in Google Scholar

52. SerenoA, MoreiraR, MartinezE. Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt. J Food Eng2001;47:43–9.10.1016/S0260-8774(00)00098-4Search in Google Scholar

53 KarizakiVM, SahinS, SumnuG, MosavianMT, LucaA. Effect of ultrasound-assisted osmotic dehydration as a pretreatment on deep fat frying of potatoes. Food Bioprocess Technol2012;6:3554–63.10.1007/s11947-012-1012-5Search in Google Scholar

54. KurozawaLE, AzoubelPM, MurrFE, ParkKJ. Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). J Food Process Eng2012;35:295–313.10.1111/j.1745-4530.2010.00590.xSearch in Google Scholar

55. ZhaoJ-H, HuR, XiaoH-W, YangY, LiuF, GanZ-L, et al. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. Int J Food Sci Technol2014;49:960–8.10.1111/ijfs.12388Search in Google Scholar

56. FaladeKO, IgbekaJC, AyanwuyiFA. Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon. J Food Eng2007;80:979–85.10.1016/j.jfoodeng.2006.06.033Search in Google Scholar

57. HerediaA, BarreraC, AndrésA. Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties. J Food Eng2007;80:111–18.10.1016/j.jfoodeng.2006.04.056Search in Google Scholar

58. AskariGR, Emam-djomehZ, TahmasbiM. Effect of various drying methods on texture and color of tomato halves. J Texture Stud2009;40:371–89.10.1111/j.1745-4603.2009.00187.xSearch in Google Scholar

59. IzliN, IsikE. Color and microstructure properties of tomatoes dried by microwave, convective, and microwave-convective methods. Int J Food Prop2015;18:241–9.10.1080/10942912.2013.829492Search in Google Scholar

60. MasonTJ, PaniwnykL, LorimerJP. The uses of ultrasound in food technology. Ultrason Sonochem1996;3:253–6.10.1016/S1350-4177(96)00034-XSearch in Google Scholar