Experimental investigation on drying of tomato slices

Abstract

Over open sun drying system, solar tunnel dryers are used for drying of fruits & vegetables. This research was focused on the experimental investigation on drying characteristics of the tomato slices & its effect on the organoleptic quality of dried tomato slices. Different pre-treatments applied were dipping of tomato slices in 5%, 10% & 15% salt solutions for 5, 10 & 15 minutes. The solar tunnel dryer maintained a temperature 10-22 °C higher than the ambient temperature, providing an optimal drying environment. It was observed that the drying time and organoleptic qualities for tomato slices varied significantly with pre-treatments. The sample treated with 10% salt solution for 10 min soaking time exhibited the best sensory attributes. These findings emphasize the importance of pre-treatments in reducing drying time and improving organoleptic qualities and provide valuable insights for optimizing pre-treatments parameters and enhancing the overall drying process to produce high-quality dried tomato slices.