Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling

Abstract

The objective was to review, using an integrated approach, all parameters related to osmotic dehydration, freezing, and frozen storage when assessing the advantages of the osmodehydrofreezing-ODF process. Peeled cherry tomatoes were treated at (T) 25, 35, and 45 °C (t) up to 180 min in glycerol-based OD-solution (50, 60, 70% w/w). OD was studied and optimized by applying the Response Surface Methodology, combined with selected desirability criteria to define the optimum process parameters. Water loss-WL, solid gain-SG, water activity reduction-aw, texture and color changes were monitored during the process. Untreated and OD-treated at optimal OD conditions (C = 61.5%, T = 36 °C; t = 72 min) samples were frozen and stored at isothermal (T, −5, −8, −14, −23 °C) and non-isothermal temperature conditions (Teff, −7.3 °C). OD samples presented acceptable color, increased firmness, low drip loss and high vitamin C/lycopene retention during frozen storage. OD increased the shelf life of frozen cherry tomato (up to 3.5 times based on sensory quality loss). The kinetic models obtained for vitamin and lycopene degradation and sensory quality loss were validated at non-isothermal conditions.