Abstract
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 - 80oC, 550 mmHg - 75oC, 600 mmHg - 70oC and 650 mmHg - 65oC) during evaporation /concentration was examined. Tomatoes puree with an initial TSS of 13.47±0.18oBrix was concentrated to 39.83±0.30oBrix. 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.
Highlights
The “black” or “purple” cherry tomatoes are subspecies of Solanum lycopersicum[1] and exhibit a dirty purplish-brown color.[2]
The evaporation rate at vacuum levels of 500, 550, 600, and 650 mmHg corresponding to boiling temperatures of 80, 75, 70, and 65oC were 0.7130, 0.9395, 1.2757, and 1.5476% water/min, respectively
It might be due to the boiling point temperature of tomato sauce under low absolute pressure was relatively less than that under high absolute pressure,[17] the evaporation process requires low-phase change energy.[9]
Summary
The “black” or “purple” cherry tomatoes are subspecies of Solanum lycopersicum[1] and exhibit a dirty purplish-brown color.[2]. A phytochemical of anthocyanin predominantly in the skin.[3] Anthocyanin has been proven to be associated with many health benefits, reduced cancer cell proliferation, protected against cardiovascular disease, prevented obesity and diabetes.[4] Because of their health benefits, black cherry tomatoes can be used as fresh vegetables or processed into many popular products.[1] Especially, tomato sauces have been widely produced at the industrial scale because they may be consumed as an ingredient in prepared food including pizza, pasta, snack, and a variety of vegetable dishes.[5] Concentration is an important stage in the processing of these products as it determines the quality properties such as appearance, color, aroma, and mouth feel.[6] During the concentration, water evaporates rapidly when the solution reaches boiling point, while solid components such as sugar, minerals, vitamins may be remained,[7] the product becomes more concentrated and has a higher nutritional value. Pomegranate juice was concentrated from the initial concentration of 17.5oBrix to the final concentration of 60.5oBrix in 190 and 108 min by using the atmospheric heating method and rotary vacuum evaporation, respectively.[6]
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