Abstract
The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato were sugar content 50 °Brix, treated at 53.37 ℃ for 4.88 h. Under this optimal condition, the ratio of maximum water loss and predicted solid gain was 7.24.
Publication Date
5-28-2017
First Page
198
Last Page
203,210
DOI
10.13652/j.issn.1003-5788.2017.05.040
Recommended Citation
Xin, XU; Yue, WU; Yang, TAO; Lijuan, SU; and Yongbin, HAN
(2017)
"Optimization of Vacuum Osmotic Dehydration of Cheery Tomatoes,"
Food and Machinery: Vol. 33:
Iss.
5, Article 40.
DOI: 10.13652/j.issn.1003-5788.2017.05.040
Available at:
https://www.ifoodmm.cn/journal/vol33/iss5/40
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