alexa Catalytic Infrared Drying Effect on Tomato Slices Properties | OMICS International | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Catalytic Infrared Drying Effect on Tomato Slices Properties

Abano EE1*, Ma HL2,3, Qu WJ2,3, Wang PL2, Wu BG2 and Pan ZL2

1 Department of Agricultural Engineering, School of Agriculture, University of Cape Coast, PMB, Cape Coast, Ghana

2 Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

3 Jiangsu Provincial Key Laboratory for Physical Processing Of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

*Corresponding Author:
Ernest Ekow Abano
Department of Agricultural Engineering
School of Agriculture, University of Cape Coast
PMB, Cape Coast, Ghana
Tel: +233542404334
Fax: +233332132709
E-mail: [email protected]

Received Date: February 17, 2014; Accepted Date: March 24, 2014; Published Date: April 03, 2014

Citation: Abano EE, Ma HL, Qu WJ, Wang PL, Wu BG, et al. (2014) Catalytic Infrared Drying Effect on Tomato Slices Properties. J Food Process Technol 5:312. doi:10.4172/2157-7110.1000312

Copyright: © 2014 Abano EE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

In this study, the effect of distance between Far-Infrared Radiation (FIR) emitter and the surface of tomato slices and sample thickness on drying time, non-enzymatic browning, brightness, the ratio of redness to yellowness, ascorbic acid content, and lycopene content of the dried tomato slices was investigated. Three levels of distance (38 to 50 cm), sample thickness (7 to 11 mm) were used for the experiment. The desirability index technique was used to determine the ideal drying conditions that yield minimum drying time and non-enzymatic browning and maximum brightness color, redness to yellowness ratio, lycopene content, and ascorbic acid of drying of tomato slices. At the best conditions of 40.29 cm distance and 9.04 mm sample thickness, the drying time was 108 ± 4 minutes; the non-enzymatic browning index was 0.338 ± 0.12 Abs unit; the brightness was 40.43 ± 2.29; the ratio of redness to yellowness was 0.92 ± 0.13; the ascorbic acid content was 3.76 ± 0.27 mg/g dry matter; and the lycopene content was 72.34 ± 19.87 mg/100 g dry matter. These results demonstrate that FIR should be considered as an efficient drying method for tomato with respect to colour and ascorbic acid preservation, minimization of brown pigment formation and increment in lycopene content.

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