Modeling the Effect of Temperature on Brix Concentration of Tomato Juice During Vacuum Concentration
Main Article Content
Abstract
Concentrated tomato is produced typically from tomatoes by the conventional method of concentration. Recently, vacuum-concentration processes have been developed to concentrate with the property of reducing variation by high temperature. The aim of this study is to simulate water evaporation and change of tomato juice concentration during vacuum concentration. Mathematical and simulation models for vacuum condensate system are proposed and implemented. Matlab's ode45 function is used to solve differential equations and simulate systems. The effect of the concentration and condensate temperature on the Brix concentration of the solution was investigated based on the model. Experiments were carried out with 10kg of tomato juice, the initial Brix concentration was 4, with the concentration temperatures of 60°C and 65°C, resulting in the correlation coefficient R² reaching 0.9624 and 0.9837, respectively. This result shows a high compatibility between simulation and experimental. The simulations accurately represent the kinetics of the concentration process and the change in temperature and Brix of tomato juice products in the concentration chamber.
Keywords
Concentration, Vacuum, Modelling, Tomato
Article Details
References
[1] F. Meng et al., Carotenoid biofortification in tomato products along whole agro-food chain from field to fork, Trends Food Sci. Technol., vol. 124, pp. 296–308, Jun. 2022, https://doi.org/10.1016/J.TIFS.2022.04.023.
[2] W. Food, World Food and Agriculture - Statistical Yearbook 2021. 2021. https://doi.org/10.4060/cb4477en.
[3] S. Farooq et al., Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period, Int. J. Food Prop., vol. 23, no. 1, pp. 797–808, 2020, https://doi.org/10.1080/10942912.2020.1758716.
[4] B. Yan, S. I. Martínez-Monteagudo, J. L. Cooperstone, K. M. Riedl, S. J. Schwartz, and V. M. Balasubramaniam, Impact of thermal and pressure-based technologies on carotenoid retention and quality attributes in tomato juice, Food Bioprocess Technol., vol. 10, no. 5, pp. 808–818, 2017, https://doi.org/10.1007/s11947-016-1859-y.
[5] W. A. (1992a). Gould, Tomato production, processing and technology, 3rd edition. Woodhead Publishing, 1992.
[6] A. H. Y. Abdel-Rahman, Nutritional value of some canned tomato juice and concentrates, Food Chem., vol. 9, no. 4, pp. 303–306, 1982, https://doi.org/10.1016/0308-8146(82)90082-6.
[7] H. Darvishi, P. Mohammadi, A. Fadavi, M. Koushesh Saba, and N. Behroozi-Khazaei, Quality preservation of orange concentrate by using hybrid ohmic - Vacuum heating, Food Chem., vol. 289, pp. 292–298, Aug. 2019, https://doi.org/10.1016/J.FOODCHEM.2019.03.043.
[8] B. Alaei, R. A. Chayjan, and M. A. Zolfigol, Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization, Innov. Food Sci. Emerg. Technol., vol. 77, p. 102983, May 2022, https://doi.org/10.1016/J.IFSET.2022.102983.
[9] F. Vaillant, E. Jeanton, M. Dornier, G. M. O’Brien, M. Reynes, and M. Decloux, Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation, J. Food Eng., vol. 47, no. 3, pp. 195–202, Feb. 2001, https://doi.org/10.1016/S0260-8774(00)00115-1.
[10] A. Cassano, E. Drioli, G. Galaverna, R. Marchelli, G. Di Silvestro, and P. Cagnasso, Clarification and concentration of citrus and carrot juices by integrated membrane processes, J. Food Eng., vol. 57, no. 2, pp. 153–163, Apr. 2003, https://doi.org/10.1016/S0260-8774(02)00293-5.
[11] H. Ambarita, Study on the performance of natural vacuum desalination system using low grade heat source, Case Stud. Therm. Eng., vol. 8, pp. 346–358, Sep. 2016, https://doi.org/10.1016/j.csite.2016.09.005.
[12] H. E. Jobson, Dissipation of excess heat from water systems., ASCE J Power Div, vol. 99, no. PO1, pp. 89–103, May 1973, https://doi.org/10.1061/jpweam.0000750.
[13] G. A. Bemporad, Basic hydrodynamic aspects of a solar energy based desalination process, Sol. Energy, vol. 54, no. 2, pp. 125–134, Feb. 1995, https://doi.org/10.1016/0038-092X(94)00110-Y.
[14] S. Al-Kharabsheh and D. Y. Goswami, Analysis of an innovative water desalination system using low-grade solar heat, Desalination, vol. 156, no. 1-3, pp. 323–332, 2003, https://doi.org/10.1016/S0011-9164(03)00363-1.
[15] Y. Keren, H. Rubin, J. Atkinson, M. Priven, and G. A. Bemporad, Theoretical and experimental comparison of conventional and advanced solar pond performance, Sol. Energy, vol. 51, no. 4, pp. 255–270, Oct. 1993, https://doi.org/10.1016/0038-092X(93)90121-4.
[2] W. Food, World Food and Agriculture - Statistical Yearbook 2021. 2021. https://doi.org/10.4060/cb4477en.
[3] S. Farooq et al., Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period, Int. J. Food Prop., vol. 23, no. 1, pp. 797–808, 2020, https://doi.org/10.1080/10942912.2020.1758716.
[4] B. Yan, S. I. Martínez-Monteagudo, J. L. Cooperstone, K. M. Riedl, S. J. Schwartz, and V. M. Balasubramaniam, Impact of thermal and pressure-based technologies on carotenoid retention and quality attributes in tomato juice, Food Bioprocess Technol., vol. 10, no. 5, pp. 808–818, 2017, https://doi.org/10.1007/s11947-016-1859-y.
[5] W. A. (1992a). Gould, Tomato production, processing and technology, 3rd edition. Woodhead Publishing, 1992.
[6] A. H. Y. Abdel-Rahman, Nutritional value of some canned tomato juice and concentrates, Food Chem., vol. 9, no. 4, pp. 303–306, 1982, https://doi.org/10.1016/0308-8146(82)90082-6.
[7] H. Darvishi, P. Mohammadi, A. Fadavi, M. Koushesh Saba, and N. Behroozi-Khazaei, Quality preservation of orange concentrate by using hybrid ohmic - Vacuum heating, Food Chem., vol. 289, pp. 292–298, Aug. 2019, https://doi.org/10.1016/J.FOODCHEM.2019.03.043.
[8] B. Alaei, R. A. Chayjan, and M. A. Zolfigol, Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization, Innov. Food Sci. Emerg. Technol., vol. 77, p. 102983, May 2022, https://doi.org/10.1016/J.IFSET.2022.102983.
[9] F. Vaillant, E. Jeanton, M. Dornier, G. M. O’Brien, M. Reynes, and M. Decloux, Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation, J. Food Eng., vol. 47, no. 3, pp. 195–202, Feb. 2001, https://doi.org/10.1016/S0260-8774(00)00115-1.
[10] A. Cassano, E. Drioli, G. Galaverna, R. Marchelli, G. Di Silvestro, and P. Cagnasso, Clarification and concentration of citrus and carrot juices by integrated membrane processes, J. Food Eng., vol. 57, no. 2, pp. 153–163, Apr. 2003, https://doi.org/10.1016/S0260-8774(02)00293-5.
[11] H. Ambarita, Study on the performance of natural vacuum desalination system using low grade heat source, Case Stud. Therm. Eng., vol. 8, pp. 346–358, Sep. 2016, https://doi.org/10.1016/j.csite.2016.09.005.
[12] H. E. Jobson, Dissipation of excess heat from water systems., ASCE J Power Div, vol. 99, no. PO1, pp. 89–103, May 1973, https://doi.org/10.1061/jpweam.0000750.
[13] G. A. Bemporad, Basic hydrodynamic aspects of a solar energy based desalination process, Sol. Energy, vol. 54, no. 2, pp. 125–134, Feb. 1995, https://doi.org/10.1016/0038-092X(94)00110-Y.
[14] S. Al-Kharabsheh and D. Y. Goswami, Analysis of an innovative water desalination system using low-grade solar heat, Desalination, vol. 156, no. 1-3, pp. 323–332, 2003, https://doi.org/10.1016/S0011-9164(03)00363-1.
[15] Y. Keren, H. Rubin, J. Atkinson, M. Priven, and G. A. Bemporad, Theoretical and experimental comparison of conventional and advanced solar pond performance, Sol. Energy, vol. 51, no. 4, pp. 255–270, Oct. 1993, https://doi.org/10.1016/0038-092X(93)90121-4.