文章基本信息

标题：Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
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作者：A. F. K. Correia ; A. C. Loro ; S. Zanatta 等
期刊名称：International Journal of Food Science
电子版ISSN：2314-5765
出版年度：2015
卷号：2015
DOI：10.1155/2015/970724
出版社：Hindawi Publishing Corporation
摘要：This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry in order to ensure a long shelf life for the product due to the low water activity. This study aimed to obtain the best processing conditions to avoid losses and keep product quality. Factorial design and surface response methodology were applied to fit predictive mathematical models. In the dehydration of tomatoes through the adiabatic process, temperature, time, and sample thickness, which greatly contribute to the physicochemical and sensory characteristics of the final product, were evaluated. The optimum drying conditions were 60°C with the lowest thickness level and shorter time.