<b>Drying of tomato at different temperatures</b> - DOI: 10.4025/actasciagron.v29i1.63

  • Dorivaldo da Silva Raupp UEPG
  • Luciana Sutil Gabriel UEPG
  • Alex Fabiano Vezzaro UEPG
  • Pâmela Ávila Daros UEPG
  • Francielli Chrestani UEPG
  • José Raulindo Gardingo UEPG
  • Aurélio Vinicius Borsato UFPR
DOI: https://doi.org/10.4025/actasciagron.v29i1.63

Abstract

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.

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Author Biography

Dorivaldo da Silva Raupp, UEPG
Graduação em Farmácia, pela Universidade Federal de Santa Catarina (1975); Graduação em Farmácia e Bioquímica: Tecnologia de Alimentos, pela Universidade Federal de Santa Catarina (1976); Mestrado em Ciência de Alimentos, pela Universidade Estadual de Campinas - Unicamp (1983); Doutorado em Alimentos e Nutrição, pela Universidade Estadual de Campinas - Unicamp (1990). Atuação profissional: Universidade Estadual de Ponta Grossa, Professor Associado - Nível A, 40h, DE. Áreas de atuação: Ciência e Tecnologia de Alimentos, com ênfase para a agroindustrialização de produtos alimentícios vegetais, pós-colheita e processamento mínimo, bem como para as fibras alimentares dos alimentos (obtenção e avaliação das propriedades nutricionais e funcionais). Temáticas recentes em pesquisa: conservas de palmito pupunha, mini-milho, pinhão; frutas desidratadas; preparo de produtos fibrosos a partir de descartes do processamento e avaliação de suas propriedades nutricionais e funcionais digestivas. Revisor das revistas: Ciência e Tecnologia de Alimentos (0101-2061), Pesquisa Agropecuária Tropical (UFG) (1517-6398), Acta Amazonica (0044-5967), Publicatio UEPG(1676-8477). Currículo Lattes
Published
2007-08-20
How to Cite
Raupp, D. da S., Gabriel, L. S., Vezzaro, A. F., Daros, P. Ávila, Chrestani, F., Gardingo, J. R., & Borsato, A. V. (2007). <b>Drying of tomato at different temperatures</b&gt; - DOI: 10.4025/actasciagron.v29i1.63. Acta Scientiarum. Agronomy, 29(1), 33-39. https://doi.org/10.4025/actasciagron.v29i1.63
Issue
Vol 29 No 1 (2007)
Section
Crop Production

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2.0
2019CiteScore
 
 
60th percentile
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