Drying characteristics on physicochemical characteristics of tomato powder

Abstract

The purpose of this study is investigate the drying characteristics of the tomatoes to prepare tomato powder. The drying characteristics of tomato slices were carried out in this study. The effect of processing parameters such as the drying temperature and drying time required for drying of were studied and final dry weight of the tomato slices were estimated. In this study the drying characteristics i.e the amount of moisture removed for every 1hour by tray dryer at 60, 65 and 70 ℃ and every 3 hour by tray dryer is calculated for the respective samples. From the above study on dehydration of tomato slices in tray drying at 70 ℃ has shown better moisture removal content compared to the other conditions of drying with less time and gives better results in maintaining better quality, appearance, color and texture.