EFFECT OF DRYING METHODS ON THE QUALITY OF DRIED TOMATOES

Bakry, Reham S.; Khater, El-Sayed G.; Bahnasawy, Adel H.; Ali, Samir A.

doi:10.21608/mjae.2021.59326.1022

EFFECT OF DRYING METHODS ON THE QUALITY OF DRIED TOMATOES

Document Type : Original Article

Authors

¹ MSc Stud., Ag. Eng. Dept., Fac. of Ag., Benha U., Egypt.

² Assoc. Prof., Ag. Eng. Dept., Fac. of Ag., Benha U., Egypt.

³ Prof., Ag. Eng. Dept., Fac. of Ag., Benha U., Egypt.

10.21608/mjae.2021.59326.1022

Abstract

The aim of this study is to investigate the effect of different drying the fruits tomato under different drying systems (sun, solar and oven), different chemical treatments (Citric acid 2% and without treatment) and different fruit tomato sizes (half fruit, quarter fruit, fruit strips of 7 mm, fruit strips of 5 mm and fruit strips of 3 mm) on the quality of dried tomato fruits. The results indicate that the accumulated weight loss of fruit tomato for fruit treated by citric acid 2% lower than those the fruit without treatment. The accumulated weight loss of fruit tomato ranged from 2.00 to 94.73 % for all treatment. The highest values moisture content of fruits tomato were 870.08, 839.32, 819.15, 790.73 and 734.88 % d.b. for half fruit, quarter fruit, fruit strips of 7 mm, fruit strips of 5 mm and fruit strips of 3 mm, respectively. The drying rate of fruits tomato ranged from 0.00 to 177.65, 0.00 to 71.03 and 0.001 to 163.36 kg_water/kg_{dry base}.hr for sun drying, solar drying and oven drying systems. The highest value of drying rate of fruits tomato was 177.65 kg_water/kg_{dry base}.hr was found for 7 mm fruit strips with citric acid 2% before drying for sun drying system. The sugar, ash and lycopene contents of fruit tomato for fruit treated by citric acid 2% before drying higher than those the fruit without treatment.

Keywords

Main Subjects

Processing Engineering of Agricultural Products

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