Skip to Main Content
 

Global Search Box

 
 
 
 

Files

ETD Abstract Container

Abstract Header

EFFICIENCY OF COATING PROCESS AND REAL-TIME VOLATILE RELEASE IN TOMATILLO AND TOMATO

Abstract Details

2009, Doctor of Philosophy, Ohio State University, Food Science and Nutrition.
Fifteen food powders were coated on aluminum targets at 0, + 25, and –25 kV using corona electrostatic coating at 20% to 80% relative humidity (RH). The effect of RH on 3 losses, that is, targeting loss, coating loss, and transportation loss, which contribute to coating efficiency, was studied. RH had no effect on targeting loss in either nonelectrostatic or electrostatic coating. In nonelectrostatic coating, increasing RH increased coating loss for large powders, but had no effect on small powders. RH had no effect on nonelectrostatic transportation loss for all powders, except for very high absolute humidity when capillary forces dominated. Electrostatic coating loss for salts increased with increasing RH. A 20% to 60% RH is recommended for both nonelectrostatic and electrostatic coating.Lipid-related volatiles were measured in real time after the blending of grape tomatoes, using selected ion flow tube mass spectrometry (SIFT-MS). Measurements were made at 4, 23, or 37 °C. The volatiles in the headspace of the tomatoes, other than hexanal, increased with increasing temperature. The concentration of hexanal in the headspace increased from 4 to 23 °C, but decreased at 37 °C. The activity of hexanal-specific hydroperoxide lyase decreases at 37 °C. Moreover, precursors of hexanal may go through alternative pathways to form trans-2-heptenal and trans-2-octenal. The increase in concentration in the headspace for most volatiles can be explained by the increase in volatility, except for trans-2-heptenal, trans-2-octenal, and trans-2-pentenal. These three volatiles appear to be generated at a much higher rate at 37 °C due to the dominance of alternate pathways at this temperature. Temperature did not affect the time to peak level for most volatiles, except the time for hexanal was shorter with increasing temperature. The release of volatiles from tomatillo and tomatoes in the mouthspace and nosespace was measured in real-time using selected ion flow tube mass spectrometry (SIFT-MS). cis-3-Hexenal, trans-2-hexenal, hexanal, and 1-penten-3-one increased, while isobutyl alcohol, nonanal and methylbutanal showed no significant change in the first 30 s of chewing. Cherry tomato released more trans-2-hexenal, cis-3-hexenal, and 1-penten-3-one than tomatillo, roma tomato and vine-ripened tomato during chewing. The ratio of the average concentration of volatiles in the mouthspace after swallowing to before swallowing (MSas/MSbs) varied from 2.8 to 73.9%. Methylbutanal, hexanal, and nonanal were retained at a higher percentage in the mouth after swallowing than cis-3-hexenal, trans-2-hexenal, 1-penten-3-one and isobutyl alcohol. The mouthspace to headspace (MS/HS) ratio of 1-penten-3-one, hexanal, methylbutanal, and nonanal, and nosespace to headspace (NS/HS) ratio for 1-penten-3-one, hexanal, cis-3-hexenal, and nonanal was significant higher in tomatillo than in tomatoes. There was no difference between tomatoes of different varieties in NS/HS ratio. The concentrations of 31 volatiles were measured in the headspace of tomatillo, and were compared with those in vine-ripened tomato, roma tomato, cherry tomato and grape tomato. None of volatiles was higher in the headspace of tomatilloes than of tomatoes. trans-2-Octenal and trans-2-pentenal, 2-isobutylthiazole, 6-Methyl-5-hepten-2-one and phenylacetaldehyde were significantly lower in tomatillo than in the tomato varieties in the headspace.
Sheryl Barringer (Committee Chair)
David B. Min (Other)
V.M. Balasubramaniam (Other)
John Litchfield (Other)

Recommended Citations

Citations

  • Xu, Y. (2009). EFFICIENCY OF COATING PROCESS AND REAL-TIME VOLATILE RELEASE IN TOMATILLO AND TOMATO [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1259639281

    APA Style (7th edition)

  • Xu, Yichi. EFFICIENCY OF COATING PROCESS AND REAL-TIME VOLATILE RELEASE IN TOMATILLO AND TOMATO. 2009. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1259639281.

    MLA Style (8th edition)

  • Xu, Yichi. "EFFICIENCY OF COATING PROCESS AND REAL-TIME VOLATILE RELEASE IN TOMATILLO AND TOMATO." Doctoral dissertation, Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1259639281

    Chicago Manual of Style (17th edition)