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Optimization of processing parameters for drying of tomatoes ( Solanum lycopersicum L.var) slices using Taguchi technique
Author(s) -
Hussein Jelili B.,
Oke Moruf O.,
Abiona Oluseye O.,
Adebayo Quadri
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15149
Subject(s) - lycopene , taguchi methods , blanching , moisture , pulp and paper industry , water content , food science , ascorbic acid , thermal diffusivity , process optimization , chemistry , materials science , environmental science , composite material , environmental engineering , engineering , carotenoid , physics , geotechnical engineering , quantum mechanics
The optimization of processing parameters for hot air drying of tomato slices using the Taguchi technique was investigated. The tomato samples were water blanched, ascorbic acid (ASA), and sodium metabisulfite pretreated. Thereafter sliced into 4, 6, and 8 mm thickness and dried at 40, 50, and 60°C air temperatures following Taguchi's experimental plan. The drying rate, effective moisture diffusivity, lycopene, β‐carotene, and ASA contents were determined using standard methods. The results showed reductions in drying time as drying temperatures increases. The drying rate curves show the absence of a constant‐rate drying rate period in the entire drying process combinations understudied. The Taguchi analysis shows that the optimum processing conditions for the dried qualities varied significantly ( p < .05). The drying temperature is the most significant processing parameter controlling the drying time, lycopene, β‐carotene, and ASA while the slice thickness had a considerable influence on moisture diffusivity. Practical Applications The processing conditions for drying tomatoes have a significant effect on the nutrient contents of the dried products. However, the quest for healthy dried tomato products by consumers necessitates the simulation and further optimization of the drying conditions to minimize the detrimental qualities changes that occur during the drying process. Taguchi technique, a powerful and efficient method for designing processes that operate consistently and optimally over varieties of conditions is, thus, adopted to established optimum processing conditions that can guarantee high nutrients retentions. These results will provide information valuable to the pilot or industrial scale processors and also served as an operational guide for the tomato fruit drying process.