Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum lycopersicum cv. OG) Sauce Using Rotary Vacuum Evaporation.
Kinetics of water removal and total soluble solid (TSS) content change of black cherry tomato (cv. OG) sauce by rotary vacuum evaporation (RVE) were investigated. The effect of different vacuum conditions (vacuum levels and boiling temperatures of 500 mmHg - 80° C, 550 mmHg - 75°C, 600 mmHg - 70°C a...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 8; no. 3; pp. 1037 - 1046 |
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| Autores principales: | , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2020
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=148346641&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 148346641 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2020 vid: 8 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 148346641 10.12944/CRNFSJ.8.3.30 148346641 ppf: 1037 ppct: 9 formats: fmt: @attributes: type: P tig: atl: Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum lycopersicum cv. OG) Sauce Using Rotary Vacuum Evaporation. aug: au: HO THI NGAN HA NGUYEN MINH THUY affil: Faculty of Agriculture and Natural Resources, An Giang University, Vietnam. sug: ab: Kinetics of water removal and total soluble solid (TSS) content change of black cherry tomato (cv. OG) sauce by rotary vacuum evaporation (RVE) were investigated. The effect of different vacuum conditions (vacuum levels and boiling temperatures of 500 mmHg - 80° C, 550 mmHg - 75°C, 600 mmHg - 70°C and 650 mmHg - 65°C) during evaporation /concentration was examined. Tomatoes puree with an initial TSS of 13.47±0.18° Brix was concentrated to 39.83±0.30° Brix. There was a linear relationship between water removal and time during the concentration of black cherry tomato sauce by RVE. The TSS change of tomato sauce during the concentration was applied to three exponential mathematical models (two-parameter, three-parameter, and four-parameter). In studying the consistency of all models, some statistical indicators, namely the coefficient of determination (R² ), the chi-square (χ² ) as well as the root mean square error (RMSE) were considered. Among the models, the three-parameter exponential model was proven to best describe the concentration behavior of the tomato sauce using rotary vacuum evaporation with the highest R², the lowest χ², and the lowest RMSE. The validation with the experimental data at other vacuum levels had also confirmed the consistency of the selected model. This knowledge is very important for process optimization and product quality improvement. pubtype: Academic Journal doctype: Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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