OSMO-DEHYDRATION AND CONVECTIVE DRYING KINETIC OF ITALIAN TOMATO
DOI:
https://doi.org/10.52292/j.laar.2015.406Keywords:
Tomato, osmo-convective, drying kinetic, moisture content, Page’s modelAbstract
The aim of the present study was to optimize the osmotic dehydration and drying kinetic in Solanum lycopersicum L. (cultivar-Italian). The effects of the osmotic agents such as NaCl/sucrose ratio and contact time on the tomatoes moisture content reduction were evaluated according to 23 full experimental design. The attained results showed that both variables were statistically significant on moisture content reduction. However, it was found a more depended upon the increase of saline concentration than contact time. The drying process was conducted at 65°C and Page’s model was used to describe the drying kinetic. Also, the osmotic treatment resulted in significant variations of the effective mass diffusivity which reached a mass diffusivity value of 7.34×10-8 m2/s resulting in a largest reduction, i.e., 91 % approximately, on the tomato moisture content. Thus, the osmo-convective drying was a good procedure to attain a product with appropriate characteristics.
Published
Issue
Section
License
Once a paper is accepted for publication, the author is assumed to have transferred its copyright to the Publisher. The Publisher will not, however, put any limitation on the personal freedom of the author to use material from the paper in other publications. From September 2019 it is required that authors explicitly sign a copyright release form before their paper gets published. The Author Copyright Release form can be found here
