International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   

Vol. 7, Issue 3 (2019)

Effect of thickness on quality of tomato slices subjected to radio frequency assisted blanching


Author(s): Rajashree Kannan, CK Sunil and DV Chidanand

Abstract: This study investigated the effect of thickness (3, 6 and 10 mm) on quality of tomato slices that were treated with a radio frequency (RF) radiation. Thickness, electrode gap and temperature (P<0.05) all had their significant effect on product quality. The 3mm thickness tomato slices had higher rates of PPO enzyme inactivation and moisture content reduction compared with 6mm and 10mm thickness. The results showed that the relative enzyme activity of PPO reduced from 43.57% to 3.17% after RF treatment at 85°C and 180mm electrode height. The colour and texture of the sample was maintained well despite the decrease in moisture content. Thickness had no significant effect on the colour and texture of the tomato slices. The lycopene and total carotenoid content were enriched twice the amount. The higher lycopene and total carotenoids content of 11.371±0.76 mg and 16±0.82 mg were observed for 3 mm thickness, 180 mm electrode height and 85°C temperature.

Pages: 4139-4146  |  356 Views  105 Downloads

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How to cite this article:
Rajashree Kannan, CK Sunil, DV Chidanand. Effect of thickness on quality of tomato slices subjected to radio frequency assisted blanching. Int J Chem Stud 2019;7(3):4139-4146.
 

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