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Fresh pretreated tomatoes at 10-0,4% NaCl-Sucrose in a osmotic solution were submitted to a thin layer drying process in a FANEM 330 drier, at the temperatures of 60, 70, 80 and 90 o C, to study its drying kinetics. The samples were visually selected by its consistency, ripeness and physical damages and divided in two parts, classified as tomatoes with epidermis and tomatoes without epidermis. Since it is known that drying processes of products with high initial moisture contents involve a significant shrinkage phenomenon, the main objectives of this experiment were to study this phenomenon, by fitting the experimental data of the moisture content against the drying period, using the usual Page’s equation to be compared with Park’s proposed model of. In this case, the phenomenon was included in the non-dimensional moisture rate term by its replacement in a non-dimensional concentration rate. When the shrinkage wasn’t included in the Page’s equation, the coefficient K values of tomatoes with and without epidermis varied from 0,245 to 6,080x10 -3 s -1 and from 9,328 to 33,262x10 -3 s -1 , respectively. At the other side, when this phenomenon is considered, the values of the coefficient K from the Page equation of tomatoes with and without epidermis, varied from 0,0983 to 54,6072x10 -3 s 1 and 0,1757 to 513,3892x10 -3 s -1 , respectively. The samples without epidermis presented higher coefficients of the Page’s equation, as expected, According to the results it can be concluded that the shrinkage phenomenon needs more attention, because the mathematical model has to repre sent the real physical mechanisms involved in the drying process.

SHRINKAGE EFFECT DURING THE DRYING PROCESS OF FRESH PRETREATED TOMATOES (Lycopersicon esculentum L.)