RESEARCH ARTICLE
Experimental System and Tests to Optimize a Tomato Drying Process
P. Catalano, F. Fucci, F. Giametta, A. La Penna , G. La Fianza *
Article Information
Identifiers and Pagination:
Year: 2013Volume: 7
First Page: 73
Last Page: 79
Publisher ID: TOASJ-7-73
DOI: 10.2174/1874331520130527001
Article History:
Received Date: 14/03/2013Revision Received Date: 12/05/2013
Acceptance Date: 15/05/2013
Electronic publication date: 23/8/2013
Collection year: 2013
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
The aim of the current work is to give a contribution to the study of the drying process of tomatoes through the synergy of the hot air and microwave technologies. The drying of tomatoes is a process commonly used to preserve the product and to prolong its shelf-life. In this paper, four experimental tests on the product under study, were carried out. Then, different drying diagrams were developed and analyzed taking into account the conventional air system, the microwave system and the simultaneous use of hot air and microwaves. The drying tests were carried out using the “Cencara” tomatoes type.