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Upgrading quality of dried tomato: Effects of drying methods, conditions and pre‐drying treatments
Author(s) -
Olorunda A O,
Aworh O C,
Onuoha C N
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740520403
Subject(s) - lycopersicon , moisture , chemistry , water content , slurry , potassium , horticulture , food science , pulp and paper industry , materials science , composite material , biology , geotechnical engineering , organic chemistry , engineering
Rate of moisture removal increased with temperature in tomato ( Lycopersicon esculentum Mill) pieces dried, using through‐flow and cross‐ flow air patterns, in a pilot‐scale cabinet dryer at 60, 70 and 80°C with an air velocity of 1.75 ms −1 . Moisture removal was faster for through‐flow than for cross‐flow drying at each temperature. Lower moisture content and improved appearance were achieved by dipping, for 3 min, tomato slices in NaCl (300 g litre −1 ) or in a solution containing 9 g litre −1 potassium metabisulphite and 100 g litre −1 NaCl, or by adding NaCl (33 g kg −1 ) to tomato slurry prior to sun or oven drying. Nigerian‐type sauces made from pretreated oven‐dried tomatoes were considered acceptable, though inferior to that made from drum‐dried tomatoes.