温度、时间和材料厚度对番茄脱水过程的影响

Correia A F K, Loro A C, Zanatta S, Spoto M H F, Vieira T M F S

Fruits and Vegetables Laboratory, Department of Agroindustry, Food and Nutrition, University of São Paulo, 13418900 Piracicaba, SP, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, 13418900 Piracicaba, SP, Brazil.

Fruits and Vegetables Laboratory, Department of Agroindustry, Food and Nutrition, University of São Paulo, 13418900 Piracicaba, SP, Brazil; Center of Nuclear Energy in Agriculture, University of São Paulo, 13400970 Piracicaba, SP, Brazil.

Int J Food Sci. 2015;2015:970724. doi: 10.1155/2015/970724. Epub 2015 Jun 15.

This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry in order to ensure a long shelf life for the product due to the low water activity. This study aimed to obtain the best processing conditions to avoid losses and keep product quality. Factorial design and surface response methodology were applied to fit predictive mathematical models. In the dehydration of tomatoes through the adiabatic process, temperature, time, and sample thickness, which greatly contribute to the physicochemical and sensory characteristics of the final product, were evaluated. The optimum drying conditions were 60°C with the lowest thickness level and shorter time.

本研究旨在评估番茄果实绝热干燥过程中温度、时间和厚度的影响。与其他保存方法相比，脱水是一种简单且成本低廉的过程，由于其低水分活度，在食品工业中被广泛用于确保产品的长保质期。本研究旨在获得最佳加工条件，以避免损失并保持产品质量。采用析因设计和表面响应方法来拟合预测数学模型。在通过绝热过程对番茄进行脱水时，评估了对最终产品的物理化学和感官特性有很大影响的温度、时间和样品厚度。最佳干燥条件为60°C、最低厚度水平和较短时间。