Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
DOI:
https://doi.org/10.4025/actasciagron.v29i1.63Keywords:
tomate desidratado, tomate seco, secagem, agroindústria, alimento funcionalAbstract
The demand for the consumption of dried tomatoes has grown in recent years, especially under the justification that tomatoes contain allegedly healthy bioactive substances. The research aimed to evaluate three drying conditions (80ºC; 100ºC; 100ºC for 3h followed by 80ºC) applied to cv. Carmem long-life tomatoes in order to obtain a dehydrated product with a projected residual humidity of 60% in weight. A small-capacity dryer was used, equipped with forcedair circulation and five trays. The fresh tomatoes, both sliced and whole, yielded 12.2-13.6% and 7.5-8.5% in weight of dehydrated product, respectively. The treatment consisting in the application of a temperature of 100ºC for 3h followed by 80ºC for 4h and 24min, with the door of the dryer closed, resulted in a dehydrated product with good appearance and without any burned slices; therefore, it was recommended for drying cv. Carmem long-life tomato slices.Downloads
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Published
2007-08-20
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Section
Crop Production
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How to Cite
Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63. (2007). Acta Scientiarum. Agronomy, 29(1), 33-39. https://doi.org/10.4025/actasciagron.v29i1.63
