Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices

Paola Pani, Alexa Avitabile Leva, Marco Riva, Andrea Maestrelli, Danila Torreggiani

Research output: Contribution to journalArticle

Abstract

The influence of an osmotic step and the syrup composition on the chemical-physical properties, drying kinetics, structure collapse and colour changes of air dehydrated tomato slices, was studied. Sugar solutions, with reduced sweetening capacity with or without CaCl2 added, were used. During air dehydration, colour attributes and geometric features were evaluated by image analysis, and an electronic nose was used to monitor the changes in aroma profile. The osmotic pre-treatment increased drying rate during the first falling rate phase of the air dehydration step but in the last phase reduced it. Sugar enrichment improved colour stability during subsequent air dehydration and helped to slightly decrease shrinkage during the first phase. The calcium addition improved surface area retention. Image analysis has proved to be a useful tool to study structure evolution during dehydration in combination with conventional analysis. The electronic nose was able to characterize the process aromatic fingerprint, helpful in understanding and parameterizing the degradative events during dehydration.

Original languageEnglish
Pages (from-to)105-112
Number of pages8
JournalJournal of Food Engineering
Volume86
Issue number1
DOIs
Publication statusPublished - May 2008

Fingerprint

osmotic treatment
Lycopersicon esculentum
Dehydration
Air
tomatoes
air
electronic nose
Electronic Nose
Color
color
drying
image analysis
sugars
Structure Collapse
syrups
shrinkage
aromatic compounds
Dermatoglyphics
surface area
physical properties

Keywords

  • Drying
  • Ingredients
  • Osmotic dehydration
  • Tomato

ASJC Scopus subject areas

  • Food Science

Cite this

Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices. / Pani, Paola; Leva, Alexa Avitabile; Riva, Marco; Maestrelli, Andrea; Torreggiani, Danila.

In: Journal of Food Engineering, Vol. 86, No. 1, 05.2008, p. 105-112.

Research output: Contribution to journalArticle

Pani, Paola ; Leva, Alexa Avitabile ; Riva, Marco ; Maestrelli, Andrea ; Torreggiani, Danila. / Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices. In: Journal of Food Engineering. 2008 ; Vol. 86, No. 1. pp. 105-112.
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