Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum Lycopersicum cv. OG) Sauce using Rotary Vacuum Evaporation

Ho Thi Ngan Ha^1,2,3* and Nguyen Minh Thuy³

¹Faculty of Agriculture and Natural Resources, An Giang University, Vietnam.

²Vietnam National University Ho Chi Minh City, Vietnam.

³College of Agriculture, Can Tho University, Vietnam.

Corresponding Author Email: htnha@agu.edu.vn

Kinetics of water removal and total soluble solid (TSS) content change of black cherry tomato (cv. OG) sauce by rotary vacuum evaporation (RVE) were investigated. The effect of different vacuum conditions (vacuum levels and boiling temperatures of 500 mmHg - 80oC, 550 mmHg - 75oC, 600 mmHg - 70oC and 650 mmHg - 65oC) during evaporation /concentration was examined. Tomatoes puree with an initial TSS of 13.47±0.18oBrix was concentrated to 39.83±0.30oBrix. There was a linear relationship between water removal and time during the concentration of black cherry tomato sauce by RVE. The TSS change of tomato sauce during the concentration was applied to three exponential mathematical models (two-parameter, three-parameter, and four-parameter). In studying the consistency of all models, some statistical indicators, namely the coefficient of determination (R2), the chi-square (χ2) as well as the root mean square error (RMSE) were considered. Among the models, the three-parameter exponential model was proven to best describe the concentration behavior of the tomato sauce using rotary vacuum evaporation with the highest R2, the lowest χ2, and the lowest RMSE. The validation with the experimental data at other vacuum levels had also confirmed the consistency of the selected model. This knowledge is very important for process optimization and product quality improvement.

Black Cherry Tomato Sauce; Kinetic; Rotary Vacuum Evaporation; Total Soluble Solid; Vacuum Level

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