OPTIMIZING THE PROCESS OF SEPARATION OF WATER WITH VACUUM TREATMENT OF BLACK MARBLE TOMATOES (Solanum lycopersicum cv. OG)

Abstract

Osmosis is a treatment method that partially reduces the moisture of vegetables before drying. The application of low pressure during the first few minutes of osmosis pushes the trapped gases out and facilitates the penetration of hypertonic solution into the food, thereby improving efficiency. mass transmission. In this study, the effects of independent variables (concentration of saccharose 52-68oBrix solution, vacuum 516-684 mmHg and vacuum treatment time 5-15 minutes) on water loss as well as increase in function The dry quality of the black ball tomatoes (Solanum lycopersicum cv. OG) was investigated. The experiment is arranged optimally according to the response surface method (RSM) with the central complex model (Central Composite Design - CCD). Under optimal conditions (concentration 59,38oBrix saccharose solution, vacuum degree 627.22 mmHg, vacuum treatment time 11.61 minutes), the maximum water loss is 28.60% of the sample weight after 4 hours of osmosis, respectively, the dry matter content increased to 2.94%. Meanwhile, the corresponding values for the control sample (without vacuum treatment) were 15.62% and 1.66% after 5.5 hours of osmosis. This proves the effectiveness and potential of the application of vacuum treatment in the osmotic water separation process.