Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits
The aim of this work is to investigate the influence of osmotic pre-drying treatments on drying rates of tomato (Lycopersiconesculentum) at various drying temperatures. Fresh Roma tomato fruit samples were sliced to a thickness of 5 mm and the seeds were removed. Weight of 300 g was measured for eac...
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| Format: | Article |
| Language: | English |
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Faculty of Engineering and Technology
2014-06-01
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| Series: | Nigerian Journal of Technological Development |
| Subjects: | |
| Online Access: | https://journal.njtd.com.ng/index.php/njtd/article/view/52 |
| _version_ | 1818211003358248960 |
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| author | P. A. Idah O. I. Obajemihi O. A. Adeboye A. M. Olaniyan |
| author_facet | P. A. Idah O. I. Obajemihi O. A. Adeboye A. M. Olaniyan |
| author_sort | P. A. Idah |
| collection | DOAJ |
| description | The aim of this work is to investigate the influence of osmotic pre-drying treatments on drying rates of tomato (Lycopersiconesculentum) at various drying temperatures. Fresh Roma tomato fruit samples were sliced to a thickness of 5 mm and the seeds were removed. Weight of 300 g was measured for each of the three replicates and immersed in a hypertonic solution of sucrose of different concentrations 40 and 60 oBrix each held for osmotic duration of 1 and 2 hours, drained for 10 min and then dried at 50, 60, and 70 oC in a mechanical dryer. Control samples were also weighed 300 g per replicate and dried at 50, 60, and 70 oC without pre-drying treatment. The initial moisture content of fresh tomato used was 94.5% (wb). Moisture loss of each sample was monitored and recorded hourly until the product has reached the desired final moisture content (≤ 7%).The data collected were subjected to statistical analysis of variance (ANOVA) and Duncan New Multiple range tests (DNMRT) to ascertain the level of significance differences between the individual treatments and their interaction at p ≤ 0.05.The results show that at all the drying temperatures used, the control tomato samples exhibited the fastest drying rate with an average of 35.2 g/hr, samples pre-treated at 40 oBrix has an average drying rate of 26.6 g/hr, while samples pre-treated at 60 oBrix has the slowest drying rate of 25.2 g/hr. It was also revealed that samples subjected to 1 hour osmotic time have faster drying rates than those treated for 2 hours osmotic time.
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| first_indexed | 2024-12-12T05:25:35Z |
| format | Article |
| id | doaj.art-56b88ed96da443fbb7b4130cb24b99ab |
| institution | Directory Open Access Journal |
| issn | 2437-2110 |
| language | English |
| last_indexed | 2024-12-12T05:25:35Z |
| publishDate | 2014-06-01 |
| publisher | Faculty of Engineering and Technology |
| record_format | Article |
| series | Nigerian Journal of Technological Development |
| spelling | doaj.art-56b88ed96da443fbb7b4130cb24b99ab2022-12-22T00:36:29ZengFaculty of Engineering and TechnologyNigerian Journal of Technological Development2437-21102014-06-01111Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato FruitsP. A. Idah0O. I. Obajemihi1O. A. Adeboye2A. M. Olaniyan3Department of Agricultural and Bioresources Engineering, Federal University of Technology, Minna, Nigeria.Department of Agricultural and Bioresources Engineering, Federal University of Technology, Minna, Nigeria.Lower Niger River Basin Development Authority, P. M. B. 1529, Ilorin, Kwara State, Nigeria.Department of Agricultural and Bioresources Engineering, Federal University Oye-Ekiti, Oye-Ekiti, Nigeria.The aim of this work is to investigate the influence of osmotic pre-drying treatments on drying rates of tomato (Lycopersiconesculentum) at various drying temperatures. Fresh Roma tomato fruit samples were sliced to a thickness of 5 mm and the seeds were removed. Weight of 300 g was measured for each of the three replicates and immersed in a hypertonic solution of sucrose of different concentrations 40 and 60 oBrix each held for osmotic duration of 1 and 2 hours, drained for 10 min and then dried at 50, 60, and 70 oC in a mechanical dryer. Control samples were also weighed 300 g per replicate and dried at 50, 60, and 70 oC without pre-drying treatment. The initial moisture content of fresh tomato used was 94.5% (wb). Moisture loss of each sample was monitored and recorded hourly until the product has reached the desired final moisture content (≤ 7%).The data collected were subjected to statistical analysis of variance (ANOVA) and Duncan New Multiple range tests (DNMRT) to ascertain the level of significance differences between the individual treatments and their interaction at p ≤ 0.05.The results show that at all the drying temperatures used, the control tomato samples exhibited the fastest drying rate with an average of 35.2 g/hr, samples pre-treated at 40 oBrix has an average drying rate of 26.6 g/hr, while samples pre-treated at 60 oBrix has the slowest drying rate of 25.2 g/hr. It was also revealed that samples subjected to 1 hour osmotic time have faster drying rates than those treated for 2 hours osmotic time. https://journal.njtd.com.ng/index.php/njtd/article/view/52TomatoOsmotic durationBrix concentrationDrying temperatureDrying rate |
| spellingShingle | P. A. Idah O. I. Obajemihi O. A. Adeboye A. M. Olaniyan Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits Nigerian Journal of Technological Development Tomato Osmotic duration Brix concentration Drying temperature Drying rate |
| title | Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits |
| title_full | Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits |
| title_fullStr | Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits |
| title_full_unstemmed | Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits |
| title_short | Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits |
| title_sort | assessment of osmotic pre drying treatment on drying rates of fresh tomato fruits |
| topic | Tomato Osmotic duration Brix concentration Drying temperature Drying rate |
| url | https://journal.njtd.com.ng/index.php/njtd/article/view/52 |
| work_keys_str_mv | AT paidah assessmentofosmoticpredryingtreatmentondryingratesoffreshtomatofruits AT oiobajemihi assessmentofosmoticpredryingtreatmentondryingratesoffreshtomatofruits AT oaadeboye assessmentofosmoticpredryingtreatmentondryingratesoffreshtomatofruits AT amolaniyan assessmentofosmoticpredryingtreatmentondryingratesoffreshtomatofruits |