Storage stability of dried tomato slice
Keywords:
dried tomato, storage stability, moisture content, humidity, temperatureAbstract
Abstract: Unlike fresh farm produce, processed fruits and vegetables such as sun dried tomatoes can be categorized as ambient temperature shelf stable products. However, large quantities of these products yet easily go bad most especially when the appropriate conditions for their storage are not offered. To minimize these losses, it is important to know and exploit the optimum environmental conditions and moisture content range for the storage of the products. The present study through systematic theoretical assertions employed by other researchers on other crops seeks to establish the storage stability of dried tomato slice at three probable temperatures of 10, 30 and 45°C. Results showed that in this temperature range, upper limit moisture content varied between 6%-7.5% and 6.5%-8.3% d.b. for adsorption and desorption, respectively. The corresponding lower limit moisture contents varied between 4.29%-5.52% and 5.15%-6.29% d.b. In order to minimize moisture migration into or out of dried tomato slice during storage, the study revealed that the product should be stored within 29%-62% relative humidity. Keywords: dried tomato, storage stability, moisture content, humidity, temperature DOI: 10.3965/j.ijabe.20130604.012 Citation: Shittu S K, Isiaka M. Storage stability of dried tomato slice. Int J Agric & Biol Eng, 2013; 6(4): 104-110.References
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[2] Aminu A, Shehu A M. Tomato commodity chain analysis in Kano River Irrigation Project Nigeria. A Report of Agricultural Development in Nigeria (ADENI) Project, French Embassy/NAERLS, A.B.U; Zaria. 2003.
[3] Ajisegiri E S A, Idah P A. Storage stability of selected agricultural grains. Agricultural Mechanization in Asia, Africa, and Latin America (AMA), 2007; 38(2): 23-28.
[4] AquaLab. Decagon: Fundamentals of water activity. 2365 NE Hopkins Court Pullman, Washington, 99163 USA. 2012.
[5] Igbeka J C. Storage stability of a low-moisture food product - Gari. African Journal of Science and Technology, 1987; 6(1).
[6] Rockland L B. Water activity and storage stability. Journal of Food Technology, 1969; 23, 1241-1251.
[7] Alakali J S, Satimehin A A. Moisture adsorption characteristics of ginger (zingiber officinale) powders. Agricultural Engineering International: the CIGR Ejournal, 11(1286). 2009.
[8] Andrade R D P, Lemus R M, Pérez C E C. Models of sorption isotherms for food: Uses and limitations. Vitae revista de la facultad de química farmacéutica ISSN 0121-4004 / ISSNE 2145-2660. Universidad de Antioquia, Medellín, Colombia, 2011; 18(3): 325-334.
[9] Oyelade O J. Equilibrium moisture content models for Lafu. International Journal of Food Engineering, 2008; 4(2).
[10] Igbeka J C, Blaisdell J L, Herum F L, Hamdy M Y. Equilibrium moisture content of cassava and potato. American Society of Agricultural Engineers, Paper No. 75-6527, 1975.
[11] Weast R C, Astle M J. Handbook of Chemistry and Physic
(62nd Edition ed.). USA: CRC Press Inc. Basa Raton Florida, 1989.
[12] Sawa B A, Buhari B. Temperature variability and outbreak of meningitis and measles in Zaria, northern Nigeria. Research Journal of Applied Sciences, Engineering and Technology, 2011; 3(5): 399-402.
[13] Atiku A, Aviara N, Haque M. Performance evaluation of a bambara ground nut sheller. CIGR Manuscript PM 04 002, VI. 2004.
[14] Aviara N A, Haque M A, Izge I A. Physical properties of sheanut (Butyrospernum paradoxum) in relation to bulk handling and processing. Ife Journal of Technology (In press). 2002.
[15] Ezeike G O I. Quasi-static hardness and elastic properties of some tropical seed grains and tomato fruit. International Agrophysics, 1986; 2: 15-29.
[16] Sahu J K, Jha A. Storage stability of sandesh - an Indian
milk sweet. Agricultural Engineering International: the CIGR Ejournal, Vol. X. 2008.
[17] Aviara N A, Ajibola O O, Aregbesola O A, Adedeji M A. Moisture sorption isotherms of sorghum malt at 40 and 50°C. Journal of Stored Products Research; 2006; 42: 290–301.
[18] Menkov N D, Durakova A G, Krasteva A. Moisture sorption isotherms of common bean flour at several temperatures. Electronic Journal of Environmental, Agricultural and Food Chemistry, 2005; 4(2): 892-898.
[19] Hayma J. Agrodok 31: The storage of tropical agricultural products. 4th Edition. STOAS Digigrafi, Wageningen, the Netherlands. 2003; 1-86.
[20] Labuza T P. Properties of water as related to the keeping quality of foods, Paper presented at the Proceedings of the Third International Congress on Food Science & Technology, Institute of Food Technologists, Chicago, IL. 1970.
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Published
2013-12-25
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Kolawole, S. S., & Isiaka, M. (2013). Storage stability of dried tomato slice. International Journal of Agricultural and Biological Engineering, 6(4), 104–110. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/895
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Agro-product and Food Processing Systems
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