响应面法优化番茄片渗透预处理及进一步热风干燥

IF 0.6 4区 综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES Acta Scientiarum-technology Pub Date : 2023-04-28 DOI:10.4025/actascitechnol.v45i1.62457
Amanda Umbelina de Souza, J. Corrêa, Ronaldo Elias de Mello Junior, Paula Giarolla Silveira, K. S. Mendonça, J. Junqueira
{"title":"响应面法优化番茄片渗透预处理及进一步热风干燥","authors":"Amanda Umbelina de Souza, J. Corrêa, Ronaldo Elias de Mello Junior, Paula Giarolla Silveira, K. S. Mendonça, J. Junqueira","doi":"10.4025/actascitechnol.v45i1.62457","DOIUrl":null,"url":null,"abstract":"Tomato is one of the most cultivated vegetables, playing important role in the human feed. Due to its characteristics and composition, tomatoes present reduced shelf life, and preservative techniques are required. In this study, response surface methodology was used to optimize process conditions during the osmotic dehydration (OD) of tomato slices, through the desirability function. Optimization factors were absolute pressure (21-89 kPa), vacuum application period (7-15 min), and osmotic solution water activity (0.893-0.943), while investigated responses were sodium incorporation (NaI), water loss (WL), solid gain (SG), weight reduction (WR), and osmodehydrated product water activity (ODaw). The optimized conditions were achieved, and a further hot-air drying (HAD) was conducted at different temperatures and air velocities. During the OD, lower absolute pressure, and osmotic solution water activity led to lower NaI and higher WL and WR. Shorter drying time and higher diffusivity were obtained at higher temperature and air velocity, during the HAD. The dried tomato slices with sodium incorporation reduction were evaluated with regard to the final water activity, rehydration and color, in which no significant differences (p > 0.05) were observed between the treatments.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.6000,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying\",\"authors\":\"Amanda Umbelina de Souza, J. Corrêa, Ronaldo Elias de Mello Junior, Paula Giarolla Silveira, K. S. Mendonça, J. Junqueira\",\"doi\":\"10.4025/actascitechnol.v45i1.62457\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Tomato is one of the most cultivated vegetables, playing important role in the human feed. Due to its characteristics and composition, tomatoes present reduced shelf life, and preservative techniques are required. In this study, response surface methodology was used to optimize process conditions during the osmotic dehydration (OD) of tomato slices, through the desirability function. Optimization factors were absolute pressure (21-89 kPa), vacuum application period (7-15 min), and osmotic solution water activity (0.893-0.943), while investigated responses were sodium incorporation (NaI), water loss (WL), solid gain (SG), weight reduction (WR), and osmodehydrated product water activity (ODaw). The optimized conditions were achieved, and a further hot-air drying (HAD) was conducted at different temperatures and air velocities. During the OD, lower absolute pressure, and osmotic solution water activity led to lower NaI and higher WL and WR. Shorter drying time and higher diffusivity were obtained at higher temperature and air velocity, during the HAD. The dried tomato slices with sodium incorporation reduction were evaluated with regard to the final water activity, rehydration and color, in which no significant differences (p > 0.05) were observed between the treatments.\",\"PeriodicalId\":7140,\"journal\":{\"name\":\"Acta Scientiarum-technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-04-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Scientiarum-technology\",\"FirstCategoryId\":\"103\",\"ListUrlMain\":\"https://doi.org/10.4025/actascitechnol.v45i1.62457\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Scientiarum-technology","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.4025/actascitechnol.v45i1.62457","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
引用次数: 0

摘要

番茄是栽培最多的蔬菜之一,在人类饲料中起着重要作用。由于番茄的特性和成分,它的保质期会缩短,因此需要使用防腐技术。本研究采用响应面法,通过期望函数对番茄片的渗透脱水工艺条件进行优化。优化因子为绝对压力(21 ~ 89 kPa)、真空时间(7 ~ 15 min)和渗透溶液水活度(0.893 ~ 0.943),考察因子为钠掺入(NaI)、失水(WL)、固相增加(SG)、减重(WR)和渗透脱水产物水活度(ODaw)。得到了优化条件,并在不同温度和风速下进行了进一步的热风干燥。在OD期间,较低的绝对压力和渗透溶液水活度导致较低的NaI和较高的WL和WR。干燥过程中,在较高的温度和风速下,干燥时间较短,扩散率较高。对钠掺入量减少的番茄干片进行最终水分活度、复水化和颜色评价,处理间无显著差异(p > 0.05)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying
Tomato is one of the most cultivated vegetables, playing important role in the human feed. Due to its characteristics and composition, tomatoes present reduced shelf life, and preservative techniques are required. In this study, response surface methodology was used to optimize process conditions during the osmotic dehydration (OD) of tomato slices, through the desirability function. Optimization factors were absolute pressure (21-89 kPa), vacuum application period (7-15 min), and osmotic solution water activity (0.893-0.943), while investigated responses were sodium incorporation (NaI), water loss (WL), solid gain (SG), weight reduction (WR), and osmodehydrated product water activity (ODaw). The optimized conditions were achieved, and a further hot-air drying (HAD) was conducted at different temperatures and air velocities. During the OD, lower absolute pressure, and osmotic solution water activity led to lower NaI and higher WL and WR. Shorter drying time and higher diffusivity were obtained at higher temperature and air velocity, during the HAD. The dried tomato slices with sodium incorporation reduction were evaluated with regard to the final water activity, rehydration and color, in which no significant differences (p > 0.05) were observed between the treatments.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Acta Scientiarum-technology
Acta Scientiarum-technology 综合性期刊-综合性期刊
CiteScore
1.40
自引率
12.50%
发文量
60
审稿时长
6-12 weeks
期刊介绍: The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences. To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.
期刊最新文献
Numerical Integration of locally Peaked Bivariate Functions Synthesis and characterization of a new ruthenium (II) terpyridyl diphosphine complex Pesticide residues detected in Colossoma macropomum by the modified QuEChERS and GC-MS/MS methods Relationship between the rainfall index for Southern Brazil and the indexes of the Tropical Pacific and the Tropical Atlantic Oceans DNA Release from Polyaziridine Polyplexes Aided by Biomacromolecules: Effect of pH
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1