International Journal of Food Research
ISSN: 2056-9734
Vol. 6(1), pp. 9-17, March 2019
doi.org/10.33500/ijfr.2019.06.002



Evaluation and modeling of effects of parameters of osmotic dehydration of tomatoes (Lycopersicon esculentum)

Malakasa madefu A. G.1*, Sumbu zola E2 and Kizungu vumilia R.2,3

1Department of Biochemistry and Food Technologies, Regional Nuclear Center of Kinshasa (CREN-K), P. O. BOX 868 Kinshasa, Democratic Republic of Congo.
2Department of Chemistry and Food Industries, Faculty of Agronomy, University of Kinshasa, D. R. Congo.
3Institut National d’Etudes et de Recherches Agronomiques (INERA /République Démocratique du Congo).

*To whom correspondence should be addressed. E-mail: aimeguyfr@gmail.com.

Received 21 January, 2019; Received in revised form 28 February, 2019; Accepted 08 March, 2019.

Abstract


Keywords:
Modeling, Osmotic dehydration, Tomato.


The purpose of the current study was to evaluate the influence of osmotic solution concentration, duration and temperature of the osmotic solution as process variables on mass transfer during osmotic dehydration of tomato (Lycopersicum esculentum). The experiments were performed using sodium chloride salt as osmotic agent, varying the concentration of the osmotic solution (100-300 g/l), temperature (30-60°C) and contact time (1-8 h). The results obtained show that mass transfer in terms of solid gain and water loss was influenced by the increase in time and temperature over the course of treatment. The solid gain was also influenced by the concentration of the osmotic solution and the duration of treatment. It has been found that the optimum area for maximizing water loss is that defined by immersion time equal to or greater than 7:30 and an immersion solution temperature equal to or greater than 58°C and the optimum working area minimization of salt gain during osmotic dehydration of tomatoes ranges from 100 to 150 g/l for the concentration of the salt solution and from 1 to 2 h for the duration of impregnation of tomatoes in the hypertonic solution of salt.

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