Effect of pre-treatments and drying methods on Moisture percentage of dried Tomato Slices

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Submitted: August 8, 2017
Published: Aug 14, 2017
DOI: 10.29328/journal.afns.1001004
Keywords:
Tomato, Slices, Peeling, Blanching, Drying methods, Quality evaluation

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Pokharkar KK
Research Scholar, Department of Horticulture, JAU, Junagadh, Gujarat, India
Delvadia DV
Research Scholar, Department of Horticulture, JAU, Junagadh, Gujarat, India
Jadhav Parag B
Research Scholar, Department of Horticulture, JAU, Junagadh, Gujarat, India
Bhor PB
Research Scholar, Department of Horticulture, JAU, Junagadh, Gujarat, India

Abstract

A study was undertaken the effect of pretreatments and drying methods on quality parameters of tomato slices with respect to storage using two factors as treatments i.e. 5 pre-treatment levels (P1-Peeled by hot water dip blanching, P2-Peeled by hot brine dip blanching, P3-Unpeeled by hot water blanching, P4-Unpeeled by hot brine blanching, P5-Control- No peeled and no blanched) and 2 drying methods i.e. (D1-Tray drying, D2-Sun drying) with completely randomized design of factorial concept with three repetitions at Post Graduate Laboratory of Horticulture Department, College of Agriculture, Junagadh Agricultural University, Junagadh. The quality was evaluated on the basis of physicochemical (i.e. drying time (h) and moisture content (%) at 1, 20, 40, 60 and 80th day of storage. Result of study depicts that the pretreatment P2 i.e. peeling of tomato by hot brine dip blanching followed by tray drying (D2) recorded minimum (14.50 h) drying time and the minimum changes in moisture content (4.00%-6.54%) observed in treatment P1 at 1st to 80th day of storage, respectively.

Article Details

KK, P., DV, D., B, J. P., & PB, B. (2017). Effect of pre-treatments and drying methods on Moisture percentage of dried Tomato Slices. Archives of Food and Nutritional Science, 1(1), 024–026. https://doi.org/10.29328/journal.afns.1001004
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Copyright (c) 2017 Pokharkar KK, et al.

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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