Dehydration process of tomato fruit by forced convection at the tunnel-type installation

Abstract

Following the dehydration of the tomatoes according to the organoleptic analysis carried out at the IM department, the sample was presented that obtained the maximum score (very good) with parameters: applied temperature 60°C; air velocity of 2 m/s and the shape of the product sliced in half. Following the research of the tomato drying process, optimal drying parameters were obtained such as: temperature 60°C, air speed of 2 m/s, tomatoes being cut into halves of about 4-5 mm, ambient air temperature of about 25°C, ambient relative humidity of about 55%, normal atmospheric pressure, drying time of about 170 minutes to reach product humidity of about 20%.