Drying Characteristics of Plum Tomato under Different Physical Treatments for Producing Powder

Abhay Kumar Thakur; Indu Shekhar Singh; Vidya Bhushan Shambhu

doi:10.52151/jae2019564.1694

Authors

Abhay Kumar Thakur Author
Indu Shekhar Singh Author
Vidya Bhushan Shambhu Author

DOI:

https://doi.org/10.52151/jae2019564.1694

Keywords:

Plum tomato, physical treatment, drying, mathematical modelling, powder quality

Abstract

Plum tomatoes were dried under hot air convection for producing powder. Different physical treatments were performed to achieve faster drying and milling. Initial moisture of tomato was 93.97 % with TSS of 4.6 %, which was dried to around 5 % moisture. Among the treatments, longitudinally cut in 16 pieces and cross-section slice segments took less time to dry and gave higher (6.4 %) drying yield. The effectiveness of treatments on drying characteristics and quality of tomato powder were examined. Mathematical models were employed by non-linear regression analysis to appropriately describe the drying behaviours. The physico-chemical quality characteristics of fresh and powder tomato were evaluated in terms of size and shape, peel pulp seed ratio, TSS, ascorbic acid, acidity, lycopene and solubility. The overall sensory perception revealed that all treatment samples of tomato powder reconstituted well in the form of soup-mix and achieved nearly equal scores on different quality attributes.

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