Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying

Tomato is one of the most cultivated vegetables, playing important role in the human feed. Due to its characteristics and composition, tomatoes present reduced shelf life, and preservative techniques are required. In this study, response surface methodology was used to optimize process conditions during the osmotic dehydration (OD) of tomato slices, through the desirability function. Optimization factors were absolute pressure (21-89 kPa), vacuum application period (7-15 min), and osmotic solution water activity (0.893-0.943), while investigated responses were sodium incorporation (NaI), water loss (WL), solid gain (SG), weight reduction (WR), and osmodehydrated product water activity (ODa(w)). The optimized conditions were achieved, and a further hot-air drying (HAD) was conducted at different temperatures and air velocities. During the OD, lower absolute pressure, and osmotic solution water activity led to lower NaI and higher WL and WR. Shorter drying time and higher diffusivity were obtained at higher temperature and air velocity, during the HAD. The dried tomato slices with sodium incorporation reduction were evaluated with regard to the final water activity, rehydration and color, in which no significant differences (p > 0.05) were observed between the treatments.

Automated summary

Response surface methodology was used to optimize the osmotic dehydration process of tomato slices, and hot-air drying was conducted afterwards. Lower absolute pressure and osmotic solution water activity led to lower sodium incorporation and higher water loss and weight reduction. Shorter drying time and higher diffusivity were achieved at higher temperature and air velocity. The dried tomato slices with reduced sodium content showed no significant differences in final water activity, rehydration, and color.