ANALYSIS OF OSMOTIC DEHYDRATION VARIABLES INFLUENCES ON TOMATO (<i>Licopersicon esculentum</i>) DRYING

Authors

  • JEFFERSON LUIZ GOMES CORRÊA UFLA
  • MABEL BARROS BATISTA UFPB
  • ANTÔNIO RAIMUNDO SILVA COSTA UFPB
  • FRANCISCO ANTÔNIO BELO UFPB
  • ROMEU FIOREZE UFPB

DOI:

https://doi.org/10.5380/cep.v25i2.5603

Keywords:

Tomate, desidratação osmótica, secagem, OSMOTIC DEHYDRATION, TOMATO, Licopersicon esculentum

Abstract

This work presents a study of tomato osmotic dehydration in a NaCl solution. Solution temperature and concentration, immersion time and agitation had their influences evaluated. Kinetics of moisture content and solid gain were obtained. After the osmotic treatment, the fruits were dried (tray dryer) in a range of 40 to 60ºC in 10 hours. It was observed that temperature and agitation increases moisture reduction, but those variables are more influential on solid gain, what is not interesting. Osmotic treatment was responsible for increasing drying rate in a subsequent convective tray drying. The mathematical model used here was statistically coherent.

Author Biographies

JEFFERSON LUIZ GOMES CORRÊA, UFLA

Departamento de Ciência de Alimentos Área: Engenharia de Alimentos

MABEL BARROS BATISTA, UFPB

Departamento de Tecnologia Química e de Alimentos Área: Engenharia de Alimentos

ANTÔNIO RAIMUNDO SILVA COSTA, UFPB

Departamento de Tecnologia Química e de Alimentos Área: Engenharia de Alimentos

FRANCISCO ANTÔNIO BELO, UFPB

Laboratório de Energia Solar

ROMEU FIOREZE, UFPB

Departamento de Tecnologia Química e de Alimentos Área: Engenharia de Alimentos

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How to Cite

CORRÊA, J. L. G., BATISTA, M. B., COSTA, A. R. S., BELO, F. A., & FIOREZE, R. (2007). ANALYSIS OF OSMOTIC DEHYDRATION VARIABLES INFLUENCES ON TOMATO (<i>Licopersicon esculentum</i>) DRYING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 25(2). https://doi.org/10.5380/cep.v25i2.5603

Issue

Vol. 25 No. 2 (2007)

Section

Artigos

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