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Conventional Drying of Tomato
The aim of this study was to investigate the effect of conventional and oven drying on the quality characteristics of two local tomato varieties, Aseela and Galeela. Most of the studied chemical parameters of tomato powder were significantly affected by different drying processes, with minimal effect on pH. However, the moisture content of fresh tomato (FT), shade dried tomato (SDT) and oven dried tomato (ODT) in Galela variety was 92.47%, 4.13% and oven dried 4.16%, respectively, whereas in Asela variety the moisture content was 92.10%, 5.16% and 4.61% in FT, SDT and ODT, respectively. Oven dried tomato (ODT) gave the highest protein content, total sugar and reducing sugar content, while mineral contents decreased as a result of drying with the highest decrease in oven dried samples. The microbiological analyses indicate non- significant difference in total viable bacteria count of (ODT) and (SDT), whereas the yeast and moulds of (ODT) shows significant difference which was (0.00).The coliform account was significantly different, while salmonella and staphylococci spp. were not detected in all samples. According to the obtained results, processing tomatoes into dehydrated products improves their nutritional quality mainly by concentration effect.
More at https://www.omicsonline.org/archive-food-processing-technology-open-access.php
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