DRYING BEHAVIOUR OF TOMATO SLICES UNDER VACUUM CONDITIONS

Autor/autori: Soner ÇELEN, Kamil KAHVECI, Ugur AKYOL, Aytaç MORALAR


Abstract: The objective of this work was to study the vacuum drying kinetics of untreated tomato slices. Drying behavior of tomato slices (Rio de Grande) with an initial moisture content of 93% (wet base) was investigated experimentally for different drying temperatures (70oC, 80oC and 90oC) in vacuum conditions (0.98 bar), and suitability of various drying models in defining the drying behavior of tomato slices was determined by statistical analysis. The slice thickness of tomato was taken as 5mm. The results of statistical analysis show that the most suitable model in defining the drying behavior of tomato slices is the Page model. Effective moisture diffusion coefficients were found to be 1.0321·10-6 m2/s,4.4486·10-7 m2/s and 5.8217·10-7 m2/s in the vacuum dryer respectively. Also, it was observed better results than color change at 90oC

Keywords: tomato, vacuum drying, diffusion, color analysis

 

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