Original scientific paper
https://doi.org/10.17508/CJFST.2019.11.2.06
Response surface methodology assessment of osmotic pre-drying and convective dehydration processes on the anti-oxidant property of Hausa variety of tomato
OBAFEMI IBITAYO OBAJEMIHI
orcid.org/0000-0002-4270-4394
; Department of Food Engineering, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
JOSHUA OLANREWAJU OLAOYE
; Department of Food Engineering, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
MAYOWA SAHEED SANUSI
; Department of Food Engineering, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
TIMOTHY DENEN AKPENPUUN
; Department of Agricultural and Biosystems Engineering, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
KAYODE MURITALA SALAWU
; Department of Pharmacognosy and Drug Development, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
ADEOLA AKOREDE ASIPA
; Department of Agricultural and Biosystems Engineering, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
DANIEL OLUWASEGUN DIKKO
; Department of Agricultural and Biosystems Engineering, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
Abstract
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.
Keywords
Hausa tomato variety; drying; vitamin C; sugar and honey solution
Hrčak ID:
230412
URI
Publication date:
29.11.2019.
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