Effect of Chemical Pretreatments and Dehydration Methods on Quality Characteristics of Tomato Powder and Its Storage Stability
Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Storage study was also carried out for a period of six months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density poly ethylene (LDPE). Changes in lycopene content and non-enzymatic browning (NEB) were estimated during storage at room temperature. Pretreatment of 5 mm thickness of tomato slices with calcium chloride in combination with potassium metabisulphite and drying using a tunnel drier with subsequent storage of product in metalized polyester bags was selected as the best process.
[1] S. Rangana,. "Handbook of analysis and quality control for fruit and
vegetable products". Tata McGraw-Hill Publishing Co. Ltd, ED-6, pp.
300-380, Jan. 2000.
[2] M. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith,
"A mehtode for carbohydrate stimation," Anal. Chem., vol. 28, pp. 350-
353, 1956.
[3] D.J. Hart, and K.J. Scott, "Development and evaluation of an HPLC
method for the analysis of carotenoids in Foods, and the measurement of
the carotenoids content of vegetables and fruits commonly consumed in
the UK," Food Chem., vol. 54, pp. 101-111, 1995.
[4] A. A. El- Sebii, S. Abdoul-Enein, M. R.I. Ramadan, & H.G. El-
Gohary, "Experimental investigation of an indivect type natural
convection solar dryer," Energy Conversion and Management, vol. 43,
pp. 225-226, 2002.
[5] W. W. M. McMinn, and T. R. A. Magee, "Physical characteristics of
dehydrated potatoes," J. Food Eng., vol. 33, pp. 49-55, 1997.
[6] D. G. Prabhanjan, H. S. Ramaswamay, and G. S. V. Raghavan,
"Microware assisted air drying of thin layer carrots," J. Food Eng., vol.
25, pp. 283-293, 1995.
[7] K. Gierschner, W. John, and S. Philippos, "Specific modification of
cell wall hydrocolloids in a new technique for processing high quality
canned vegetables," Deutsche Lebensmitel-Rund Schan, vol. 91,
pp.103-109, 1995.
[8] O. A. Olorunda, O. C. Aworh, and C. N. Onuha, "Upgrading quality
of dried tomato: Effect of drying methods, conditions and pre-drying
treatments," J. Sci. Food Agric., vol. 52, pp. 447-454, 1990.
[9] R. G. Gupta, and N. Nath, "Drying of tomatoes," J. Food Sci. Tech.,
vol. 21, pp. 372 - 376, 1984.
[10] M. Y. Gallali, Y. S. Abujnab, and D. F. Bannari, "Preservation of
fruits and vegetables using solar drier: a comparative study of natural
and solar drying, III; chemical analysis and sensory evaluation data of
the dried samples," Renewable Energy, vol. 19, pp. 203-212, 2000.
[11] S. O. Okanlawon, M. H. IbraHIM, and A. O. Oyebani, "Effect of
pre drying treatment on the storage of dried tomato," Tropical Sci., vol.
42, pp. 40-41, 2002.
[12] S. K. Sharma, and M. L. Maguer, "Kinetics of Lycopene
degradation in tomato pulp solid under different processing and storage
condition," Food Res. Intl., vol. 29, pp. 309-315, 1996.
[13] A. K. Baloch, K. A. Buckle, and R. A. Edwards, "Effect of sulphur
dioxide and blanching on stability of carotenoids of dehydrated carrot,"
J. Sci. Food Agric., vol.40, pp. 179-187, 1987.
[14] S. Poretta, and L. Sandei, "Effect of chemical composition on nonenzymic
browning in tomato products," Industrie Alimentari, vol. 29,
pp. 113-116, 1990.
[15] M. Simon, J. R. Wagner, V. G. Silveira, and C. E. Hendel,
"Calcium chloride as Non-Enzymatic Browning Retardant for
Dehydrated White potatoes," Food Tech., vol. 12, pp. 271-275, 1955.
[16] W. A. Baloch, S. Khan, and A. K. Baloch, "Influence of chemical
additives on the stability of dried tomato powder," Intl. J. Food Sci.
Tech., vol. 32, pp. 117-120, 1997.
[17] G. A. Picchioni, "Membrane lipid metabolism, cell permeability
and ultra structural changes in lightly processed carrot," J. Food Sci.,
vol. 59, pp. 601-605, 1994.
[18] J. C. Rosen, and A. A. Kader, "Post harvest physiology and quality
maintenance of sliced pear and strawberry fruits," J. Food Sci., vol. 54,
pp. 656 - 659, 1989.
[19] H. Izumi, and A. E. Watada, "Calcium treatments affect storage
quality of shredded carrot," J. Food Sci., vol. 59, pp. 106 - 109, 1994.
[20] G. M. Glenn, and B. W. Poovaiah, "Calcium- mediated post
harvest changes in texture and cell wall structure and composition in
Golden Delicious apples," J. Am. Soc. Hort. Sci., vol. 115, pp. 962 -
968, 1990.
[21] E. M. Ahmed, S. Mirza, and A. G. Arreola, "Ultra structural and
textural changes in processed carrot tissue," J. Food Quality, vol. 57,
pp. 56-60, 1991.
[22] M. K. Krokida, and D. Marinos-Kouris, "Rehydration kinetics of
dehydrated products," J. Food Eng., vol. 57, pp. 1-7, 2003.
[23] M. R. Okos, G. Narishman, R. K. Singh, and A. C. Weitnauer,
"Food dehydration In: Handbook of Food Engineering," Marcel Dekker,
pp. 437-562, 1992.
[24] P. P. Lewicki, H. V. Le, and W. P. Lazuka, "Effect of pretreatment
on convective drying of tomatoes," J. Food Eng., vol. 54, pp. 141-146,
2002.
[25] S. Suguna, M. Usha, V. V. Screenarayanan, R. Raghupathy, L.
Gotthandapani, "Dehydration of mushroom by sundrying, thin layer
drying, fluidized bed drying and solar cabinet drying," J. Food Sci.
Tech., vol. 32, pp. 384-388, 1995.
[26] J. Shi, M. Maguer, Y. Kadkuda, and A. Liptay, "Lycopene
degradation and isomeration in tomato dehydration," Food Res. Intl.,
vol. 32, pp. 15-21, 1999.
[27] V. R. Sagar, D. S. Khurdiya, and K. A. Balakrishnan, "Quality of
dehydrated ripe mango slices as affected by packaging material and
mode of packaging," J. Food Sci. Tech., vol. 36, pp. 67-70, 1999.
[28] K. K. Adom, "Combined effect of drying time and slice thickness
on the solar drying of okra," J. Sci. Food Agric., vol. 73, pp. 315-320,
1997.
[1] S. Rangana,. "Handbook of analysis and quality control for fruit and
vegetable products". Tata McGraw-Hill Publishing Co. Ltd, ED-6, pp.
300-380, Jan. 2000.
[2] M. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith,
"A mehtode for carbohydrate stimation," Anal. Chem., vol. 28, pp. 350-
353, 1956.
[3] D.J. Hart, and K.J. Scott, "Development and evaluation of an HPLC
method for the analysis of carotenoids in Foods, and the measurement of
the carotenoids content of vegetables and fruits commonly consumed in
the UK," Food Chem., vol. 54, pp. 101-111, 1995.
[4] A. A. El- Sebii, S. Abdoul-Enein, M. R.I. Ramadan, & H.G. El-
Gohary, "Experimental investigation of an indivect type natural
convection solar dryer," Energy Conversion and Management, vol. 43,
pp. 225-226, 2002.
[5] W. W. M. McMinn, and T. R. A. Magee, "Physical characteristics of
dehydrated potatoes," J. Food Eng., vol. 33, pp. 49-55, 1997.
[6] D. G. Prabhanjan, H. S. Ramaswamay, and G. S. V. Raghavan,
"Microware assisted air drying of thin layer carrots," J. Food Eng., vol.
25, pp. 283-293, 1995.
[7] K. Gierschner, W. John, and S. Philippos, "Specific modification of
cell wall hydrocolloids in a new technique for processing high quality
canned vegetables," Deutsche Lebensmitel-Rund Schan, vol. 91,
pp.103-109, 1995.
[8] O. A. Olorunda, O. C. Aworh, and C. N. Onuha, "Upgrading quality
of dried tomato: Effect of drying methods, conditions and pre-drying
treatments," J. Sci. Food Agric., vol. 52, pp. 447-454, 1990.
[9] R. G. Gupta, and N. Nath, "Drying of tomatoes," J. Food Sci. Tech.,
vol. 21, pp. 372 - 376, 1984.
[10] M. Y. Gallali, Y. S. Abujnab, and D. F. Bannari, "Preservation of
fruits and vegetables using solar drier: a comparative study of natural
and solar drying, III; chemical analysis and sensory evaluation data of
the dried samples," Renewable Energy, vol. 19, pp. 203-212, 2000.
[11] S. O. Okanlawon, M. H. IbraHIM, and A. O. Oyebani, "Effect of
pre drying treatment on the storage of dried tomato," Tropical Sci., vol.
42, pp. 40-41, 2002.
[12] S. K. Sharma, and M. L. Maguer, "Kinetics of Lycopene
degradation in tomato pulp solid under different processing and storage
condition," Food Res. Intl., vol. 29, pp. 309-315, 1996.
[13] A. K. Baloch, K. A. Buckle, and R. A. Edwards, "Effect of sulphur
dioxide and blanching on stability of carotenoids of dehydrated carrot,"
J. Sci. Food Agric., vol.40, pp. 179-187, 1987.
[14] S. Poretta, and L. Sandei, "Effect of chemical composition on nonenzymic
browning in tomato products," Industrie Alimentari, vol. 29,
pp. 113-116, 1990.
[15] M. Simon, J. R. Wagner, V. G. Silveira, and C. E. Hendel,
"Calcium chloride as Non-Enzymatic Browning Retardant for
Dehydrated White potatoes," Food Tech., vol. 12, pp. 271-275, 1955.
[16] W. A. Baloch, S. Khan, and A. K. Baloch, "Influence of chemical
additives on the stability of dried tomato powder," Intl. J. Food Sci.
Tech., vol. 32, pp. 117-120, 1997.
[17] G. A. Picchioni, "Membrane lipid metabolism, cell permeability
and ultra structural changes in lightly processed carrot," J. Food Sci.,
vol. 59, pp. 601-605, 1994.
[18] J. C. Rosen, and A. A. Kader, "Post harvest physiology and quality
maintenance of sliced pear and strawberry fruits," J. Food Sci., vol. 54,
pp. 656 - 659, 1989.
[19] H. Izumi, and A. E. Watada, "Calcium treatments affect storage
quality of shredded carrot," J. Food Sci., vol. 59, pp. 106 - 109, 1994.
[20] G. M. Glenn, and B. W. Poovaiah, "Calcium- mediated post
harvest changes in texture and cell wall structure and composition in
Golden Delicious apples," J. Am. Soc. Hort. Sci., vol. 115, pp. 962 -
968, 1990.
[21] E. M. Ahmed, S. Mirza, and A. G. Arreola, "Ultra structural and
textural changes in processed carrot tissue," J. Food Quality, vol. 57,
pp. 56-60, 1991.
[22] M. K. Krokida, and D. Marinos-Kouris, "Rehydration kinetics of
dehydrated products," J. Food Eng., vol. 57, pp. 1-7, 2003.
[23] M. R. Okos, G. Narishman, R. K. Singh, and A. C. Weitnauer,
"Food dehydration In: Handbook of Food Engineering," Marcel Dekker,
pp. 437-562, 1992.
[24] P. P. Lewicki, H. V. Le, and W. P. Lazuka, "Effect of pretreatment
on convective drying of tomatoes," J. Food Eng., vol. 54, pp. 141-146,
2002.
[25] S. Suguna, M. Usha, V. V. Screenarayanan, R. Raghupathy, L.
Gotthandapani, "Dehydration of mushroom by sundrying, thin layer
drying, fluidized bed drying and solar cabinet drying," J. Food Sci.
Tech., vol. 32, pp. 384-388, 1995.
[26] J. Shi, M. Maguer, Y. Kadkuda, and A. Liptay, "Lycopene
degradation and isomeration in tomato dehydration," Food Res. Intl.,
vol. 32, pp. 15-21, 1999.
[27] V. R. Sagar, D. S. Khurdiya, and K. A. Balakrishnan, "Quality of
dehydrated ripe mango slices as affected by packaging material and
mode of packaging," J. Food Sci. Tech., vol. 36, pp. 67-70, 1999.
[28] K. K. Adom, "Combined effect of drying time and slice thickness
on the solar drying of okra," J. Sci. Food Agric., vol. 73, pp. 315-320,
1997.
@article{"International Journal of Biological, Life and Agricultural Sciences:61466", author = "Reihaneh Ahmadzadeh Ghavidel and Mehdi Ghiafeh Davoodi", title = "Effect of Chemical Pretreatments and Dehydration Methods on Quality Characteristics of Tomato Powder and Its Storage Stability", abstract = "Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Storage study was also carried out for a period of six months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density poly ethylene (LDPE). Changes in lycopene content and non-enzymatic browning (NEB) were estimated during storage at room temperature. Pretreatment of 5 mm thickness of tomato slices with calcium chloride in combination with potassium metabisulphite and drying using a tunnel drier with subsequent storage of product in metalized polyester bags was selected as the best process.
", keywords = "Drying pretreatments, Solar drying, Tomato powder,Tunnel drying", volume = "3", number = "6", pages = "317-10", }
