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http://cris.utm.md/handle/5014/1585| Title: | Dehydration process of tomato fruit by forced convection at the tunnel-type installation | Authors: | BOȚA, Maria VIŞANU, Vitali TISLINSCAIA, Natalia BALAN, Mihail MELENCIUC, Mihail |
Keywords: | drying;experimental stand;humidity;temperature;drying time;kinetics | Issue Date: | 2022 | Source: | BOTA, M.; VISANU, V.; TISLINSCAIA, N.; BALAN, M.; MELENCIUC, M. Dehydration process of tomato fruit by forced convection at the tunnel-type installation. In: Proceedings of the International Conference Modern Technologies in the Food Industry–2022 MTFI – 2022. Ch.: UTM, 2022, p. 15. ISBN. ISBN 978-9975-45-851-1 (PDF). https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdf | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | International Conference Modern Technologies in the Food Industry | 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%. |
URI: | http://repository.utm.md/handle/5014/21624 http://cris.utm.md/handle/5014/1585 |
ISBN: | 978-9975-45-851-1 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p15.pdf | 141.11 kB | Adobe PDF | View/Open |
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