International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 6, Issue 3 (2018)
Drying characteristics on physicochemical characteristics of tomato powder


Author(s): J Surendar, Shere DM, KS Gadhe and Sawate AR

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.

Pages: 237-239  |  423 Views  13 Downloads

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How to cite this article:
J Surendar, Shere DM, KS Gadhe, Sawate AR. Drying characteristics on physicochemical characteristics of tomato powder. Int J Chem Stud 2018;6(3):237-239.
International Journal of Chemical Studies