Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder

被引：56

作者：

Davoodi, Mehdi Ghiafeh ^{[1
]}

Vijayanand, P.

Kulkarni, S. G.

Ramana, K. V. R.

机构：

[1] Agr & Nat Resources Res Ctr, Golestan, Iran

[2] Cent Food Technol Res Inst, Fruit & Vegetable Technol Dept, Mysore 570020, Karnataka, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2007年 / 40卷 / 10期

关键词：

drying pre-treatments; solar drying; tunnel drying; tomato powder;

D O I：

10.1016/j.lwt.2006.12.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 (NEB) as affected by dehydration process were studied. Storage study was also carried out for a period of 6 months for tomato powder packed into different types of packaging materials viz. metalized polyester (NIP) film and low density polyethylene. Changes in lycopene content and NEB were estimated during storage at room temperature. Pre-treatment of 5mm thickness of tomato slices with CaCl2 in combination with KMS and drying using a tunnel drier with subsequent storage of product in MP bags was selected as the best process. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：1832 / 1840

页数：9

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