Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Quality in the Osmotic Dehydration of Cherry-Tomatoes and optimization for the Process

방울토마토의 삼투건조시 품질의 변화와 공정의 최적화

  • 윤경영 (영남대학교 식품영양학과) ;
  • 윤광섭 (대구효성가톨릭대학교 식품공학과) ;
  • 이광희 (대구전문대학 식품영양과) ;
  • 신승렬 (경산대학교 생명자원과학부) ;
  • 김광수 (대구효성가톨릭대학교 식품공학과)
  • Published : 1997.10.01
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Abstract

This study was carried out to determine the effect of osmotic dehydration as pretreatment on the qualities of dried cherry-tomatoes. The weight reduction and solid gain in osmosed cherry-tomato were increased by increasing sugar concentration, immersion temperature and time; among three parameters, the immersion temperature affected more than sugar concentration and immersion time did. The moisture content was decreased as increasing sugar concentration, immersion temperature and time, and it was the lowest at the osmotic conditions of 7$0^{\circ}C$, 60$^{\circ}$Brix and 11hr. To determine the optimum processing condition by RSm, the polynomial optimum models were established. The regression models was significant (p<0.05). It was used contour plots to optimize osmotic dehydration. The optimum condition for osmotic dehydration as pretreatments for drying of cherry-tomatoes were immersion temperature of 47~53$^{\circ}C$, sugar concentration of 39~43$^{\circ}$Brix, and immersion time of 7hr, in which process conditions were 78~86% moisture content, 8.5~10$^{\circ}$Brix sugar content and 80~86% weight reduction.

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References

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