Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes
AUTOR(ES)
Altino, Heitor Otacílio Nogueira, Locatelli, Karyna Maria de Mello, Cunha, Renata Nepomuceno da
FONTE
Braz. arch. biol. technol.
DATA DE PUBLICAÇÃO
14/11/2018
RESUMO
ABSTRACT The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetics, thickness shrinkage, effective moisture diffusivity and activation energy. The effects of tomato type (cherry and grape), air temperature (60°C and 80°C), and final moisture (25% and 35% w.b.) were sensory evaluated utilizing a factorial experiment. The drying kinetics demonstrated that the drying processes occurred preferably in the falling rate-drying periods. The grape tomato showed a faster drying process, which was attributed to its higher surface area and also its internal structure. The sensory evaluation demonstrated that the cherry tomato, dried at lower air temperatures, resulted in better sensorial characteristics and higher purchasing intention, whereas the final moisture had no effect.
Documentos Relacionados
- Irrigation strategies in production of cherry tomatoes under water scarcity conditions
- Impact of local conditions and machine management on grape harvest quality
- The Influence of Drying Conditions on Survival of Serratia marcescens1
- Solar Tunnel Drying: Pretreatment on drying kinetic of plum tomatoes
- Influence of reaction operation conditions on the final properties of high impact polystyrene (hips)