Response surface methodology assessment of osmotic pre-drying and convective dehydration processes on the anti-oxidant property of Hausa variety of tomato
This study was conducted to determine the effect of osmotic pre-drying treatment on the vitamin C content of Hausa variety of tomato. The tomatoes used were sliced to a uniform diameter of 10 mm, deseeded and then osmotically pre-treated with sugar and honey solution at different osmotic concentrati...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064868/Details |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 2 ; str. 187-194 |
| Glavni autori: | Obajemihi, Obafemi Ibitayo (Author), Olaoye, Joshua Olanrewaju, Sanusi, Mayowa Saheed, Akpenpuun, Timothy Denen, Salawu, Kayode Muritala, Asipa, Adeola Akorede, Dikko, Daniel Oluwasegun |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.2.06 Croatian journal of food science and technology (Online) Hrčak |
| LEADER | 03401naa a22004214i 4500 | ||
|---|---|---|---|
| 001 | NSK01001064868 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20220926130334.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200601s2019 ci ad |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17508/CJFST.2019.11.2.06 | |
| 035 | |a (HR-ZaNSK)001064868 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Obajemihi, Obafemi Ibitayo |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Response surface methodology assessment of osmotic pre-drying and convective dehydration processes on the anti-oxidant property of Hausa variety of tomato |h [Elektronička građa] / |c Obafemi Ibitayo Obajemihi, Joshua Olanrewaju Olaoye, Mayowa Saheed Sanusi, Timothy Denen Akpenpuun, Kayode Muritala Salawu, Adeola Akorede Asipa, Daniel Oluwasegun Dikko. |
| 300 | |b Ilustr. ; graf. prikazi. | ||
| 504 | |a Bibliografija: str. 193-194. | ||
| 504 | |a Abstract. | ||
| 520 | |a This study was conducted to determine the effect of osmotic pre-drying treatment on the vitamin C content of Hausa variety of tomato. The tomatoes used were sliced to a uniform diameter of 10 mm, deseeded and then osmotically pre-treated with sugar and honey solution at different osmotic concentrations (20, 30, 40, 50, 60 °Bx), osmotic time (10, 20, 30, 40 and 50 min) and osmotic temperature (10, 20, 30, 40, 50 °C). Experimental design was done using the Central Composite Design (CCD) methodology of Design Expert software version 6.0.6. Drying of the samples was done at 65 °C in a cabinet dryer operating mainly on convectional heat transfer. Drying process was completed and terminated when the samples reached their equilibrium moisture content between 3-5% after total drying time of 10 hours. The data obtained were analysed statistically using analysis of variance (ANOVA) and regression analysis at p≤0.05 significance level. The developed model was significant and has goodness of fit with an R2 value of 71.29% and lack of fit test was insignificant at p≤ 0.05. Optimized process conditions for producing the best quality of tomato product with vitamin C content of 22 mg/100 g were 35.43 °Bx osmotic concentration, 11.10 min osmotic time and 23.86 °C osmotic temperature having a desirability function of 1. These conditions were considered to be advantageous as they were more economical, time and energy saving. | ||
| 653 | 0 | |a Rajčica |a Kultivari rajčice |a Sušenje |a Osmoza |a Vitamin C |a Askorbinska kiselina |a Antioksidacijska svojstva |a Metoda odzivne površine | |
| 700 | 1 | |a Olaoye, Joshua Olanrewaju |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Sanusi, Mayowa Saheed |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Akpenpuun, Timothy Denen |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Salawu, Kayode Muritala |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Asipa, Adeola Akorede |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Dikko, Daniel Oluwasegun |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Croatian journal of food science and technology (Online) |x 1848-9923 |g 11 (2019), 2 ; str. 187-194 |w nsk.(HR-ZaNSK)000845088 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b tino2007 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17508/CJFST.2019.11.2.06 |
| 856 | 4 | 0 | |u http://www.ptfos.unios.hr/novicjfst/index.php/2019/08/28/cjfst-2019-11-2-06/ |y Croatian journal of food science and technology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/230412 |y Hrčak |