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Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process

  • Zeyu Wu ORCID logo , Haiyan Wang , Li Zhang , Zhaojun Xian , Honghong Li , Yiwen He , Ailing Hui , An Zhou , Li Guo and Wencheng Zhang EMAIL logo
Published/Copyright: September 29, 2021
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 17 Issue 10

Abstract

In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a * and a */b *, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.

Keywords: freeze drying; physico-chemical properties; process optimization; response surface methodology (RSM); tomato powder
Corresponding author: Wencheng Zhang, Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, P. R. China, E-mail:

Funding source: Key Project of Science and Technology Research and Development of Anhui Province 10.13039/100016073

Award Identifier / Grant number: 1704a07020094

Funding source: Heilongjiang Provincial Natural Science Foundation of China 10.13039/501100005046

Award Identifier / Grant number: C2017070

Funding source: Anhui Provincial Science and Technology Major Project of China 10.13039/501100010816

Award Identifier / Grant number: 18030701161

Funding source: Anhui Provincial Natural Science Foundation 10.13039/501100018530

Award Identifier / Grant number: 1808085MC77

Funding source: Fundamental Research Funds for the Central Universities of China 10.13039/501100012226

Award Identifier / Grant number: JZ2019YYPY0028

Award Identifier / Grant number: PA2019GDPK0084

Award Identifier / Grant number: PA2019GDZC0099

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This work was financially supported by the Key Project of Science and Technology Research and Development of Anhui Province (No. 1704a07020094) from Anhui Provincial Department of Science and Technology, Heilongjiang Provincial Natural Science Foundation of China (No. C2017070) from Heilongjiang Provincial Department of Science and Technology, Anhui Provincial Science and Technology Major Project of China (No. 18030701161) from Anhui Provincial Department of Science and Technology, Anhui Provincial Natural Science Foundation (No. 1808085MC77) from Anhui Provincial Department of Science and Technology, and Fundamental Research Funds for the Central Universities of China (No. JZ2019YYPY0028, PA2019GDPK0084, and PA2019GDZC0099) from Ministry of Education.

  3. Conflict of interest statement: All the authors declare that they have no competing interests.

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Supplementary Material

The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0046).

Received: 2020-03-02
Accepted: 2021-09-17
Published Online: 2021-09-29

© 2021 Walter de Gruyter GmbH, Berlin/Boston

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  4. Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
  5. Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
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https://doi.org/10.1515/ijfe-2020-0046
Keywords for this article
freeze drying; physico-chemical properties; process optimization; response surface methodology (RSM); tomato powder

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
  4. Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
  5. Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
  6. Effect of heating under pressure treatment on the antioxidant of quinoa
  7. Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
  8. Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
  9. Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
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