Abstract
Optimal operating conditions for storage of dried tomato halves were investigated to obtain decreased oxidative damage, evaluated in terms of colour variation, combined with microbial stability of the product, ie inhibition of growth of eumycetes. Experiments were planned using a saturated factorial design. Variables studied were the moisture content of dried tomato halves in the range 10- 60%, temperature in the range 5-30 °C and storage time in the range 1-38 days. Eighteen storage experiments were carried out in the dark under vacuum at the storage conditions indicated by the experimental design. At the end of each experiment, surface colour was measured by a tristimulus colorimeter, and growth of eumycetes was evidenced by olfactory and visual perception, followed by qualitative microbial analysis. Eumycetes were present in all stored products, except that at 10% moisture, and, generally speaking, storage conditions did not allow micro-organisms to grow. From isoresponse curves the optimal region for storage to minimise oxidative damage was extrapolated, which was represented by residual moisture values between 20 and 40% and 18 °C storage tem- perature, with a minimum point of colour variation at approximately 30% moisture content and 10 °C. # 2000 Society of Chemical Industry
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
