Optimisation of the Colour Analysis of Microwave Dried Tomato Applying Taguchi Technique
Colour Analysis of Microwave Dried Tomato
Keywords:
colour analysis, microwave drying, tomato slice, Adobe Photoshop, Taguchi technique
Abstract
The changes in the colour of dried tomatoes affect their acceptability. Digital imaging with Photoshop software and optimisation with Taguchi technique was explored to determine the surface colour of microwave dried tomato slices. The tomatoes sample was pretreated with water blanching (WB), ascorbic acid (AA) and sodium metabisulphite (SB). Cut into 4 mm, 6 mm and 8 mm thickness and dried at 90W, 180W and 360W microwave power level following Taguchi experimental design. Colour characteristics (L*, a*, b*, change in colour, browning index, hue, and chroma) of the dried tomato slices were determined. The L*, a*, and b* values of fresh tomato were 56.73, 44.51, and 38.38. The optimum processing conditions for the colour characteristics varied significantly (p< 0.05). Pretreatment is the prime significant processing parameter controlling the L*, b*, ΔE, BI, and hue values. At the same time, the slice thickness had a considerable influence on the a*, ratio of a*/b* and chroma values.
References
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Barreiro, J., Milano, M. and Sandoval, A. (1997). Kinetics of Colour Change of Double Concentrated Tomato Paste during Thermal Treatment. Journal of Food Engineering, 33, 359-371.
Cernisev, S. (2009). Effects of Conventional and Multistage Drying Processing on Non-Enzymatic Browning in Tomato. Journal of Food Engineering, 96, 114-118.
Chandrasekar, V., Kannan, K., Priyavarshini, R. and Gayathri, R. (2015). Application of Taguchi Method in Optimization of Process Factors of Ready to Eat Peanut (Arachis hypogaea) Chutney. International Food Research Journal, 22(2), 510-516.
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Dash, R.N., Mohammed, H. and Humaira, T. (2016). An integrated Taguchi and Response Surface Methodological Approach for the Optimization of an HPLC Method to Determine Glimepiride in a Supersaturatable Self-nanoemulsifying Formulation. Saudi Pharmaceutical Journal, 24(1), 92-103. doi:10.1016/j.jsps.2015.03.004
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Hussein, J.B., Oke, M.O., Abiona, O.O. and Adebayo, Q. (2020). Optimization of Processing Parameters for Drying of Tomatoes (Solanum lycopersicum L.var) Slices using Taguchi Technique. Journal of Food Processing and Preservation, e15149. doi:10.1111/JFPP.15149
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Ilter, I., Akyil, S., Devseren, E., Okut, D., Koç, M. and Ertekin, F.K. (2018). Microwave and Hot Air Drying of Garlic Puree: Drying Kinetics and Quality Characteristics. Heat and Mass Transfer, 1-12.
Izli, N. and Isik, E. (2015). Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods. International Journal of Food Properties, 18, 241–249. doi:10.1080/10942912.2013.829492
Karaaslan, S.N. and Tuncer, I.K. (2008). Development of A Drying Model for Combined Microwave-Fan-Assisted Convection Drying of Spinach. Biosystems Engineering, 100, 44-52.
Karna, S.K. and Sahai, R. (2012). An Overview on Taguchi Method. International Journal of Engineering and Mathematical Sciences, 1(1), 1-7.
Kerkhofs, N.S., Lister, C.E. and Savage, G.P. (2005). Change in Color and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying Plant Foods for Human Nutrition, 60, 117-121.
Komolafe, O.M., Hussein, J.B., Adebayo, Q., Abiona, O.O. and Oke, M.O. (2019). Effect of Pretreatments on the Drying Characteristics and Quality of African Star Apple (Chrysophyllum albidum). Agriculture and Food Sciences Research, 6(1), 145-154. doi:10.20448/journal.512.2019.61.145.154
Kulanthaisami, S., Rajkumar, P., Raghavan, G. S. V., Venkatachalam, P., Gariepy, Y., Subramanian, P. and Orsat, V. . (2010). Drying Kinetics of Tomato Slices in Solar Cabinet Dryer Compared with Open Sun Drying. Madras Agricultural Journal, 97(7-9), 287 – 295.
Makino, Y., Goto, K., Oshita, S., Sato, A. and Tsukada, M. (2016). A Grading Method for Mangoes on the Basis of Peel Colour Measurement Using a Computer Vision System. Agricultural Sciences, 7, 327-334. doi:10.4236/as.2016.76033
Maskan, M. (2001). Drying Shrinkage and Rehydration Characteristic af Kiwifruit During Hot Air and Microwave Drying. Journal of Food Engineering, 48, 177-182.
Mendoza, F., Dejmek, P. and Aguilera, J.M. (2006). Calibrated Colour Measurements of Agricultural Foods using Image Analysis. Postharvest Biology and Technology, 41, 285-295. doi:org/10.1016/j.postharvbio.2006.04.004
Naik, K.M., Bala, K.L. and Srinivas, D. (2017). Study on Optimisation of Microwave Frying of Potato Slices. International Journal of Pure and Applied Bioscience, 5(4), 1207-1218. doi:http://dx.doi.org/10.18782/2320-7051.5545
Ozkan, I.A., Akbudak, B. and Akbudak, N. (2007). Microwave Drying Characteristics of Spinach. Journal of Food Engineering, 78(2), 577-583. doi:10.1016/j.jfoodeng.2005.10.026
Pathare, P.B., Opara, U.L. and Al-Said, F.A. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6, 36-60.
Qadri, O.S. and Srivastava, A.K. (2014). Effect of Microwave Power on Foam-Mat Drying of Tomato Pulp. Agricultural Engineering International: CIGR Journal, 16(3), 238-244.
Sanga, E., Mujumdar, A.S. and Raghavan, G.S.V. (2000). Principles and Applications of Microwave Drying. In A.S. Mujumdar (Ed.), Drying Technology in Agricultural and Food Sciences (pp. 283-289). Enfield, USA: Science Publishers.
Sanusi, M.S., Akinoso, R., Danbaba, N. and Sunmonu, M.O. (2020). Effect of Processing Parameters on the Milling Quality of Brown Rice using Taguchi Approach. American Journal Food Technology, 15, 62-68. doi:10.3923/ajft.2020.62.68
Taguchi, G. (1990). Introduction to Quality Engineering. Asian Productivity Organization, Tokyo.
Talih, M., Çaliskan, G. and Dirim, S.N. (2017). Determination of the Drying Characteristics of Black Carrot Pulp During Drying in a Microwave Oven. Journal of Food Physics, 30, 22-32.
Tarafdar, A., Shahi, N.C. and Singh, A. (2018). Color Assessment of Freeze-Dried Mushrooms using Photoshop and Optimization with Genetic Algorithm. Journal of Food Process Engineering, e12920. doi:org/10.1111/jfpe.12920
Yam, K.L. and Papadakis, S.E. (2004). A Simple Digital Imaging Method for Measuring and Analyzing Colour of Food Surfaces. Journal of Food Engineering, 61, 137–142.
Zanoni, B., Peri, C., Nani, R. and Lavelli, V. (1999). Oxidative Heat Damage of Tomato Halves as Affected by Drying. Food Research International, 31, 395-401.
Adobe-Systems. (2015). Adobe Photoshop 7.0. User Guide. Retrieved from San Jose CA:
Adu, B., Otten, L., Afenya, E. and Groenevelt, P. (1995). Thermodynamics of Microwave (Polarized) System. Journal of Microwave Power and Electromagnetic Energy, 30, 90-96.
Afshari-Jouybari, H. and Farahnaky, A. (2011). Evaluation of Photoshop Software Potential for Food Colorimetry. Journal of Food Engineering, 106(2), 170-175. doi:10.1016/j.jfoodeng.2011.02.034
Al-Sulaiman, M.A. (2011). Prediction of Quality Indices During Drying of Okra Pods in a Domestic Microwave Oven using Artificial Neural Network Model. African Journal of Agricultural Research, 6(12), 2680-2691.
AOAC. (2016). Official Method of Analysis of AOAC International (20th ed.): Association of Official Analytical Chemist.
Arslan, D. and Ozcan, M.M. (2010). Study the Effect of Sun, Oven and Microwave Drying on Quality of Onion Slices. LWT – Food Science and Technology, 43, 1121-1127.
Ashebir, D., Jezik, K., Weingartemann, H. and Gretzmacher, R. (2009). Change in Color and Other Fruit Quality Characteristics of Tomato Cultivars after Hot-Air Drying at Low final-Moisture Content. International Journal of Food Sciences and Nutrition, 60(S7), 308-315.
Barreiro, J., Milano, M. and Sandoval, A. (1997). Kinetics of Colour Change of Double Concentrated Tomato Paste during Thermal Treatment. Journal of Food Engineering, 33, 359-371.
Cernisev, S. (2009). Effects of Conventional and Multistage Drying Processing on Non-Enzymatic Browning in Tomato. Journal of Food Engineering, 96, 114-118.
Chandrasekar, V., Kannan, K., Priyavarshini, R. and Gayathri, R. (2015). Application of Taguchi Method in Optimization of Process Factors of Ready to Eat Peanut (Arachis hypogaea) Chutney. International Food Research Journal, 22(2), 510-516.
Choi, K., Lee, G., Han, Y. and Bunn, J. (1995). Tomato Maturity Evaluation using Color Image Analysis. American Society of Agricultural and Biological Engineers, 38(1), 171-176.
Dadali, G., Apar, D.K. and Ozbek, B. (2007). Color Change Kinetics of Okra Undergoing Microwave Drying. Drying Technology, 25, 925-936. doi:10.1080/07373930701372296
Dash, R.N., Mohammed, H. and Humaira, T. (2016). An integrated Taguchi and Response Surface Methodological Approach for the Optimization of an HPLC Method to Determine Glimepiride in a Supersaturatable Self-nanoemulsifying Formulation. Saudi Pharmaceutical Journal, 24(1), 92-103. doi:10.1016/j.jsps.2015.03.004
Gnanasekharan, V., Shewfelt, R.L. and Chinnan, M.S. (1992). Detection of Color Changes in Green Vegetables Journal of Food Science, 57(1), 149-155.
Hawlader, M.N.A., Perera, C.O. and Tian, M. (2006). Properties of Modified Atmosphere Heat Pump Dried Foods. Journal of Food Engineering, 74, 392-401.
Hussein, J.B., Filli, K.B. and Oke, M.O. (2016). Thin Layer Modelling of Hybrid, Solar and Open Sun Drying of Tomato Slices. Research Journal of Food Science and Nutrition, 1, 15-27.
Hussein, J.B., Oke, M.O., Abiona, O.O. and Adebayo, Q. (2020). Optimization of Processing Parameters for Drying of Tomatoes (Solanum lycopersicum L.var) Slices using Taguchi Technique. Journal of Food Processing and Preservation, e15149. doi:10.1111/JFPP.15149
Hussein, J.B., Oke, M.O., Adeyanju, J.A. and Sanusi, M.S. (2019). Optimisation of Microwave Drying of Tomatoes (Solanum lycopersicum L.) Slices Using Taguchi Method. Nigerian Food Journal, 37(2), 57-71.
Idris, Y.M.A., Ibrahim, Y. A. and Mariod, A. A. (2013). Color of Dehydrated Tomato: Effects of Gum Arabic. International Journal of Food Properties, 16, 838–851. doi:10.1080/10942912.2011.565535
Ilter, I., Akyil, S., Devseren, E., Okut, D., Koç, M. and Ertekin, F.K. (2018). Microwave and Hot Air Drying of Garlic Puree: Drying Kinetics and Quality Characteristics. Heat and Mass Transfer, 1-12.
Izli, N. and Isik, E. (2015). Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods. International Journal of Food Properties, 18, 241–249. doi:10.1080/10942912.2013.829492
Karaaslan, S.N. and Tuncer, I.K. (2008). Development of A Drying Model for Combined Microwave-Fan-Assisted Convection Drying of Spinach. Biosystems Engineering, 100, 44-52.
Karna, S.K. and Sahai, R. (2012). An Overview on Taguchi Method. International Journal of Engineering and Mathematical Sciences, 1(1), 1-7.
Kerkhofs, N.S., Lister, C.E. and Savage, G.P. (2005). Change in Color and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying Plant Foods for Human Nutrition, 60, 117-121.
Komolafe, O.M., Hussein, J.B., Adebayo, Q., Abiona, O.O. and Oke, M.O. (2019). Effect of Pretreatments on the Drying Characteristics and Quality of African Star Apple (Chrysophyllum albidum). Agriculture and Food Sciences Research, 6(1), 145-154. doi:10.20448/journal.512.2019.61.145.154
Kulanthaisami, S., Rajkumar, P., Raghavan, G. S. V., Venkatachalam, P., Gariepy, Y., Subramanian, P. and Orsat, V. . (2010). Drying Kinetics of Tomato Slices in Solar Cabinet Dryer Compared with Open Sun Drying. Madras Agricultural Journal, 97(7-9), 287 – 295.
Makino, Y., Goto, K., Oshita, S., Sato, A. and Tsukada, M. (2016). A Grading Method for Mangoes on the Basis of Peel Colour Measurement Using a Computer Vision System. Agricultural Sciences, 7, 327-334. doi:10.4236/as.2016.76033
Maskan, M. (2001). Drying Shrinkage and Rehydration Characteristic af Kiwifruit During Hot Air and Microwave Drying. Journal of Food Engineering, 48, 177-182.
Mendoza, F., Dejmek, P. and Aguilera, J.M. (2006). Calibrated Colour Measurements of Agricultural Foods using Image Analysis. Postharvest Biology and Technology, 41, 285-295. doi:org/10.1016/j.postharvbio.2006.04.004
Naik, K.M., Bala, K.L. and Srinivas, D. (2017). Study on Optimisation of Microwave Frying of Potato Slices. International Journal of Pure and Applied Bioscience, 5(4), 1207-1218. doi:http://dx.doi.org/10.18782/2320-7051.5545
Ozkan, I.A., Akbudak, B. and Akbudak, N. (2007). Microwave Drying Characteristics of Spinach. Journal of Food Engineering, 78(2), 577-583. doi:10.1016/j.jfoodeng.2005.10.026
Pathare, P.B., Opara, U.L. and Al-Said, F.A. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6, 36-60.
Qadri, O.S. and Srivastava, A.K. (2014). Effect of Microwave Power on Foam-Mat Drying of Tomato Pulp. Agricultural Engineering International: CIGR Journal, 16(3), 238-244.
Sanga, E., Mujumdar, A.S. and Raghavan, G.S.V. (2000). Principles and Applications of Microwave Drying. In A.S. Mujumdar (Ed.), Drying Technology in Agricultural and Food Sciences (pp. 283-289). Enfield, USA: Science Publishers.
Sanusi, M.S., Akinoso, R., Danbaba, N. and Sunmonu, M.O. (2020). Effect of Processing Parameters on the Milling Quality of Brown Rice using Taguchi Approach. American Journal Food Technology, 15, 62-68. doi:10.3923/ajft.2020.62.68
Taguchi, G. (1990). Introduction to Quality Engineering. Asian Productivity Organization, Tokyo.
Talih, M., Çaliskan, G. and Dirim, S.N. (2017). Determination of the Drying Characteristics of Black Carrot Pulp During Drying in a Microwave Oven. Journal of Food Physics, 30, 22-32.
Tarafdar, A., Shahi, N.C. and Singh, A. (2018). Color Assessment of Freeze-Dried Mushrooms using Photoshop and Optimization with Genetic Algorithm. Journal of Food Process Engineering, e12920. doi:org/10.1111/jfpe.12920
Yam, K.L. and Papadakis, S.E. (2004). A Simple Digital Imaging Method for Measuring and Analyzing Colour of Food Surfaces. Journal of Food Engineering, 61, 137–142.
Zanoni, B., Peri, C., Nani, R. and Lavelli, V. (1999). Oxidative Heat Damage of Tomato Halves as Affected by Drying. Food Research International, 31, 395-401.
Published
2022/12/29
Section
Original Scientific Paper