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Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling
- Cheng, Li-Shuang, Fang, Sheng, Ruan, Mao-Lin
- International journal of food engineering 2015 v.11 no.2 pp. 265-274
- activation energy, air drying, blanching, cherry tomatoes, color, diffusivity, drying temperature, mathematical models
- The hot air drying with blanching pretreatment may provide a practical method for the production of dried cherry tomatoes. The influences of drying temperature (50°C, 60°C, 70°C and 80°C) and blanching on the drying kinetics of cherry tomatoes were studied. Nine mathematical models were evaluated and the determination of coefficient (R²), chi-square (χ²) and root mean square errors (RMSE) were compared. The Logarithmic model gave best results with R² of 0.9992 and 0.9995 for fresh and blanched cherry tomatoes, respectively. The values of effective moisture diffusivity coefficient Dₑff varied in the range of 1.7281 × 10⁻⁹ to 4.6306 × 10⁻⁹ m² s⁻¹ for the fresh cherry tomatoes, while 2.1034 × 10⁻⁹ to 6.6487 × 10⁻⁹ m² s⁻¹ for the blanched samples. The values of activation energy were 31.99 and 36.21 kJ mol⁻¹ for the raw and blanched cherry tomatoes, respectively. Furthermore, the effect of temperature and blanching on color change of cherry tomatoes was measured.