Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment

• DOI: 10.1111/jfpp.13282
• Publication Date: 2017-03-25T08:11:19Z
• Authors: Sebahattin Serhat...; Erdoğan Küçüköner; Erkan Karacabey
• Keywords: Maceration (sewage); Titratable acid; Browning

Effects of carbonic maceration (CM) on drying kinetics and some quality characteristics dried tomato slices were evaluated. The response surface methodology was used to optimize CM pretreatment (temperature, CO2 pressure, time) for time (DT) effective diffusivity (Deff). Drying process accelerated by applied before conventional compared control samples without pretreatment. DT Deff significantly affected treatment conditions. increased color parameters (L*, a*, b*, C*) but decreased total change browning index samples. Significant increments in water activity titratable acidity observed treated samples, textural properties lower than one. No significant differences pH, ascorbic acid content a*/b* parameter. Briefly, the an which could be improve characteristics. Practical applications One forms consumers manufacturers is widely produced a method convectional hot air drying. However, long due part structural skin may cause drastic changes sensorial attributes such as flavor, color, texture well physical nutritional tomato. Carbonic its effects investigated this regard. Results revealed high potential provide improvement diffusivity. Reduction economic advantage. Additionally, including texture, also results are found promising food stuff manufacturers.