Experimental System and Tests to Optimize a Tomato Drying Process


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.

Keywords: Vegetables through, Hot air, Microwave technologies.