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Breniere T, Bournot L, Sicard F, Astier J, Fanciullino AL, Riva C, Borel P, Bertin N, Landrier JF. Tomato genotype but not crop water deficit matters for tomato health benefits in diet-induced obesity of C57BL/6JRj male mice. Food Res Int 2024; 188:114512. [PMID: 38823883 DOI: 10.1016/j.foodres.2024.114512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Several studies have linked the intake of lycopene and/or tomato products with improved metabolic health under obesogenic regime. The aim was to evaluate the differential impact of supplementations with several tomato genotypes differing in carotenoid content and subjected to different irrigation levels on obesity-associated disorders in mice. In this study, 80 male C57BL/6JRj mice were assigned into 8 groups to receive: control diet, high fat diet, high fat diet supplemented at 5 % w/w with 4 tomato powders originating from different tomato genotypes cultivated under control irrigation: H1311, M82, IL6-2, IL12-4. Among the 4 genotypes, 2 were also cultivated under deficit irrigation, reducing the irrigation water supply by 50 % from anthesis to fruit harvest. In controlled irrigation treatment, all genotypes significantly improved fasting glycemia and three of them significantly lowered liver lipids content after 12 weeks of supplementation. In addition, IL6-2 genotype, rich in β-carotene, significantly limited animal adiposity, body weight gain and improved glucose homeostasis as highlighted in glucose and insulin tolerance tests. No consistent beneficial or detrimental impact of deficit irrigation to tomato promoting health benefits was found. These findings imply that the choice of tomato genotype can significantly alter the composition of fruit carotenoids and phytochemicals, thereby influencing the anti-obesogenic effects of the fruit. In contrast, deficit irrigation appears to have an overall insignificant impact on enhancing the health benefits of tomato powder in this context, particularly when compared to the genotype-related variations in carotenoid content.
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Affiliation(s)
- Thomas Breniere
- Plantes et Systèmes de cultures Horticoles (UR 1115, PSH), INRAE, F-84000 Avignon, France; Aix-Marseille Université, C2VN, INRAE, INSERM, 13000 Marseille, France; Avignon Université, UPR4278 LaPEC, Avignon, France
| | - Lorrine Bournot
- Aix-Marseille Université, C2VN, INRAE, INSERM, 13000 Marseille, France
| | | | - Julien Astier
- Aix-Marseille Université, C2VN, INRAE, INSERM, 13000 Marseille, France
| | | | | | - Patrick Borel
- Aix-Marseille Université, C2VN, INRAE, INSERM, 13000 Marseille, France
| | - Nadia Bertin
- Plantes et Systèmes de cultures Horticoles (UR 1115, PSH), INRAE, F-84000 Avignon, France
| | - Jean-François Landrier
- Aix-Marseille Université, C2VN, INRAE, INSERM, 13000 Marseille, France; PhenoMARS, CriBiom, Marseille, France.
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Pereira SL, Morgado CMA, Campos AJD, Devilla IA, Alves SMDF. Transforming the preservation of tomato derivatives: Innovations in packaging and storage. Heliyon 2024; 10:e32545. [PMID: 38961955 PMCID: PMC11219487 DOI: 10.1016/j.heliyon.2024.e32545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/05/2024] Open
Abstract
The production and consumption of vegetables, such as tomatoes, have been growing in recent years, due to the combination of several factors, such as market demand, investment in research, education and awareness about health benefits, as well as government incentives and improvements in cultivation technology. The combination of these factors results in an increasing demand for products that offer health benefits, such as tomatoes rich in antioxidants, which help combat free radicals in cells. To maintain most of the nutritional and sensory properties characteristic of the fresh product, it is important to identify the parameters that will help in maintenance. Thus, the study aims to characterize the influence of different packages and storage times with the variables of tomato. The experiment examined the storage of two tomato derivatives (atomized tomato and chips) using various packaging types and storage durations. It utilized a factorial design (2 × 4) with an extra control treatment, comprising 3 replications. Packaging options included low-density polyethylene plastic bags and laminated plastic bags with aluminum foil, while storage durations ranged from 10 to 40 days. Parameters related to color (°Hue and chroma), flavor (pH, titratable acidity, soluble solids, and maturation index), and bioactive compounds (lycopene and β-carotene) of two tomato derivatives (atomized tomato and chips) were analyzed. After the analyzes, it was observed that the transparent package was the one that allowed the best conservation among the studied variables of the atomized tomato derivative, the same happened for the laminated packaging for the derivative chips. Regarding storage time, 20 days showed the best results regarding the conservation of flavor and bioactive compounds.
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Affiliation(s)
- Sielly Lobo Pereira
- State University of Goias, Campus Central, Rodovia BR 153, km 99, Anápolis, GO, CEP, 75132-903, Brazil
| | | | - André José de Campos
- State University of Goias, Campus Central, Rodovia BR 153, km 99, Anápolis, GO, CEP, 75132-903, Brazil
| | - Ivano Alessandro Devilla
- State University of Goias, Campus Central, Rodovia BR 153, km 99, Anápolis, GO, CEP, 75132-903, Brazil
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Ghasemi Baghabrishami R, Goli SAH. Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability. Food Chem 2023; 402:134217. [DOI: 10.1016/j.foodchem.2022.134217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 09/04/2022] [Accepted: 09/09/2022] [Indexed: 10/14/2022]
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Use of Refractance Window Drying as an Alternative Method for Processing the Microalga Spirulina platensis. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020720. [PMID: 36677778 PMCID: PMC9863420 DOI: 10.3390/molecules28020720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/31/2022] [Accepted: 01/02/2023] [Indexed: 01/12/2023]
Abstract
Microalgae such as Spirulina platensis have recently attracted the interest of the pharmaceutical, nutritional and food industries due to their high levels of proteins and bioactive compounds. In this study, we investigated the use of refractance window (RW) drying as an alternative technology for processing the microalga Spirulina biomass aiming at its dehydration. In addition, we also analyzed the effects of operating variables (i.e., time and temperature) on the quality of the final product, expressed by the content of bioactive compounds (i.e., total phenolics, total flavonoids, and phycocyanin). The results showed that RW drying can generate a dehydrated product with a moisture content lower than 10.0%, minimal visual changes, and reduced process time. The content of bioactive compounds after RW drying was found to be satisfactory, with some of them close to those observed in the fresh microalga. The best results for total phenolic (TPC) and total flavonoids (TFC) content were obtained at temperatures of around 70 °C and processing times around 4.5 h. The phycocyanin content was negatively influenced by higher temperatures (higher than 80 °C) and high exposing drying times (higher than 4.5 h) due to its thermosensibility properties. The use of refractance window drying proved to be an interesting methodology for the processing and conservation of Spirulina platensis, as well as an important alternative to the industrial processing of this biomass.
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Kaur P, Zalpouri R, Modi R, Sahota PP, Dhillon TS, Kaur A. Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder. Sci Rep 2023; 13:185. [PMID: 36604588 PMCID: PMC9814756 DOI: 10.1038/s41598-023-27450-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023] Open
Abstract
Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji-a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique flavour and aroma along with ensured microbiological safety and enhanced commercial value.
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Affiliation(s)
- Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India.
| | - Ritika Modi
- Department of Microbiology, Punjab Agricultural University, Ludhiana, India
| | - Param Pal Sahota
- Department of Microbiology, Punjab Agricultural University, Ludhiana, India
| | - Tarsem Singh Dhillon
- Department of Vegetable Science, Punjab Agricultural University, Ludhiana, India
| | - Amrit Kaur
- Department of Mathematics, Statistics and Physics, Punjab Agricultural University, Ludhiana, India
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Santos VCS, Souza RLD, Figueiredo RT, Alsina OLSD. A review on refractance window drying process of fruits and vegetables: its integration with renewable energies. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.15321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: The effect of drying methods. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2021.09.058] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Silva RS, Aguiar NV, Durigon A, Oliveira AM. Cast‐tape drying and freeze drying of tucumã pulp into powder. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Angelise Durigon
- Education in Agrarian and Earth Sciences Nucleus Federal University of Sergipe Nossa Senhora da Glória Brazil
| | - Antônio Martins Oliveira
- Chemical Engineering Department Federal University of Sergipe São Cristóvão Brazil
- Chemical Engineering Graduation Program Federal University of Sergipe São Cristóvão Brazil
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FRABETTI AC, DURIGON A, LAURINDO J, MORAES JOD, CARCIOFI B. Physicochemical characterization and quantification of bioactive compounds of guava powder produced by cast-tape drying. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.44421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cichella Frabetti AC, de Moraes JO, Porto AS, Simão RDS, Laurindo JB. Strawberry-hydrocolloids dried by continuous cast-tape drying to produce leather and powder. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107041] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Demarco M, Moraes JOD, Ferrari MC, Neves FDF, Laurindo JB, Tribuzi G. Production of Spirulina (
Arthrospira platensis
) powder by innovative and traditional drying techniques. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mariana Demarco
- Department of Food Science and Technology Federal University of Santa Catarina, CAL/CCA/UFSC Florianópolis Brazil
| | - Jaqueline Oliveira de Moraes
- Department of Chemical and Food Engineering Federal University of Santa Catarina, EQA/CTC/UFSC Florianópolis Brazil
| | - Mariana Costa Ferrari
- Department of Food Science and Technology Federal University of Santa Catarina, CAL/CCA/UFSC Florianópolis Brazil
| | - Fábio de Farias Neves
- Department of Fisheries Engineering and Biological Sciences Santa Catarina State University, DEPB/CERES/UDESC Laguna Brazil
| | - João Borges Laurindo
- Department of Chemical and Food Engineering Federal University of Santa Catarina, EQA/CTC/UFSC Florianópolis Brazil
| | - Giustino Tribuzi
- Department of Food Science and Technology Federal University of Santa Catarina, CAL/CCA/UFSC Florianópolis Brazil
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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Conductive drying methods for producing high-quality restructured pineapple-starch snacks. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102701] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09286-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Roratto TB, Monteiro RL, Carciofi BA, Laurindo JB. An innovative hybrid-solar-vacuum dryer to produce high-quality dried fruits and vegetables. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110777] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Waghmare R. Refractance window drying: A cohort review on quality characteristics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Aragón-Rojas S, Quintanilla-Carvajal MX, Hernández-Sánchez H, Hernández-Álvarez AJ, Moreno FL. Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. Sci Rep 2019; 9:5625. [PMID: 30948743 PMCID: PMC6449500 DOI: 10.1038/s41598-019-42016-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Accepted: 12/11/2018] [Indexed: 12/14/2022] Open
Abstract
The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures (333, 343 and 353 K) until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models. Results showed that modified Gompertz model and Midilli model described the survival of the microorganism and the drying kinetics, respectively. The most favorable process conditions found with the mathematical modelling were a drying time of 2460 s, at a temperature of 353 K. At these conditions, a product with 9.1 Log CFU/g and a final humidity of 10% [wet basis] using the culture medium as encapsulation matrix was obtained. The result shows that Refractance Window can be applied to encapsulate the microorganism probiotic with a proper survival of the microorganism.
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Affiliation(s)
- Stephania Aragón-Rojas
- Universidad de La Sabana, Faculty of Engineering. Doctorado en Biociencias. Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Faculty of Engineering. Grupo de Investigación en Procesos Agroindustriales Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Humberto Hernández-Sánchez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Av. Wilfrido Massieu esq. Cda. M. Stampa, UP Adolfo López Mateos, Ciudad de México, 07738, Mexico
| | | | - Fabian Leonardo Moreno
- Universidad de La Sabana, Faculty of Engineering. Grupo de Investigación en Procesos Agroindustriales Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia.
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da Silva Simão R, de Moraes JO, de Souza PG, Mattar Carciofi BA, Laurindo JB. Production of mango leathers by cast-tape drying: Product characteristics and sensory evaluation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Abstract
Abstract
In this work, drying of tomato slices was studied in a laboratory scale batch dryer working at conditions specific for geographical locations with low ambient pressure and low relative humidity of air. Tomato is a perishable farm product with high moisture content. Despite their high value, tomatoes are subjected to wastage and spoilage during their seasonal period; to last longer after harvested, they need to be treated by drying. Drying is one of the most widely used methods of tomato preserving for a longer period of time. This study involves experimental work on tomatoes drying in a tray laboratory batch dryer with the dimensions of (490 × 330 × 310) mm, a load cell-force sensor (range: 0–5 kg), fan (speed: 0–2500 rpm), air flow sensor (0–150 l/min) and a temperature and humidity monitoring system. This study was aimed at the development of a suitable drying method for the production of dehydrated agricultural products under specific air properties and climate conditions such as low ambient pressure and low relative humidity. During the experiment, the average ambient pressure was 82 kPa, and the average relative humidity of air was 20 %. Drying characteristics of tomato slices were determined at three temperature levels, namely: 50 °C, 60 °C and 70 °C,and three air flow rates: 30 l/s, 40 l/s and 50 l/s, for each temperature level. In this study, the effect of temperature, air flow rate, and ambient conditions on the drying rate of tomato slices were studied. The results indicate that during the experiments, tomatoes were dried to the final moisture content of 32.2 % from 92 %. Drying time at 50 °C, 60 °C and 70°C, and air flow of 30 l/s was 17.80 h, 15.80 h, and 14.08 h, respectively. For the air flow rate of 40 l/s, the drying time was 15.0 h, 12.9 h and 11.7 h and for the air flow rate of 50 l/s, the drying time of tomato slices was 14.0 h, 11.6 h and 10.2 h, respectively.
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Cichella Frabetti AC, Durigon A, Laurindo JB. Effect of process variables on the drying of guava pulp by cast-tape drying. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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23
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Coating development with modified starch and tomato powder for application in frozen dough. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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