THE STUDY OF THE EFFECTS OF PRETREATMENT METHODS IN SOLAR DRYING PROCESESS ON THE QUALITY OF DRIED SLICE TOMATOES

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ZOMORODI SH.; MOHAMMADI MAZRAEH H.; KHOSROUSHAHI ASL A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:6 | Issue:1 Page(s): 97-105

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Information Journal Paper

Title

THE STUDY OF THE EFFECTS OF PRETREATMENT METHODS IN SOLAR DRYING PROCESESS ON THE QUALITY OF DRIED SLICE TOMATOES

Author(s)

ZOMORODI SH. | MOHAMMADI MAZRAEH H. | KHOSROUSHAHI ASL A. | Issue Writer Certificate

Keywords

DRIED TOMATOESQ3

SOLAR DRYINGQ3

PRETREATMENTQ3

Abstract

In order to increase the heat efficiency of solar driers a shelf type solar dryer with two collectors was designed and constructed in Agriculture Research Center of West Azarbaijan, and used to dry tomatoes slices. This experiment was conducted by complete randomized factorial experimental design in 2 factors and 4 replicates. The first factor was PRETREATMENT in 3 levels, without PRETREATMENT (control), dipping in boiling water for 15 second and dipping in 2.5% boiling brine for 10 seconds and second factor was drying method in two levels, open sun drying and shelf type solar dryer. The analysis of the results showed that average temperature of inside of the solar dryer in first and second years were 9.5 and 12 higher than the average ambient temperature respectively. The results also showed that in the first year the moisture contents of DRIED TOMATOES produced using solar dryer was about 25% the lower than that produced by open sun drying, while in second year moisture contents were not significantly different. Also blanched slices in 2.5% boiling brine had little damage, more rehydration ratio and better color in comparasion with other treatments. The percentage of damage and contamination of the sliced produced using solar dryer was reduced by 40% in comparison with. The samples dried in open air. Therefore according to the results obtained, it is recommended to blanch slices with 2.5% boiling brine solution for 10 seconds to get better results.

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APA: Copy

ZOMORODI, SH., MOHAMMADI MAZRAEH, H., & KHOSROUSHAHI ASL, A.. (2009). THE STUDY OF THE EFFECTS OF PRETREATMENT METHODS IN SOLAR DRYING PROCESESS ON THE QUALITY OF DRIED SLICE TOMATOES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(1), 97-105. SID. https://sid.ir/paper/72717/en

Vancouver: Copy

ZOMORODI SH., MOHAMMADI MAZRAEH H., KHOSROUSHAHI ASL A.. THE STUDY OF THE EFFECTS OF PRETREATMENT METHODS IN SOLAR DRYING PROCESESS ON THE QUALITY OF DRIED SLICE TOMATOES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(1):97-105. Available from: https://sid.ir/paper/72717/en

IEEE: Copy

SH. ZOMORODI, H. MOHAMMADI MAZRAEH, and A. KHOSROUSHAHI ASL, “THE STUDY OF THE EFFECTS OF PRETREATMENT METHODS IN SOLAR DRYING PROCESESS ON THE QUALITY OF DRIED SLICE TOMATOES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 1, pp. 97–105, 2009, [Online]. Available: https://sid.ir/paper/72717/en

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