Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato

• Autor(a) principal: Silva, Virlane Kelly Lima da
• Data de Publicação: 2010
• Outros Autores: Pinheiro, Érika Sousa, Domingues, Maria Aliciane Fontenele, Aquino, Andréa Cardoso de, Figueiredo, Evânia Altino, Costa, José Maria Correia da, Constant, Patrícia Beltrão Lessa
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4889
• topic: Drying; Tomato; Osmotic Dehydration; Secagem; Tomate; Osmodesidratação

After harvest, the tomato (Lycopersicon esculentum Mill) is a fruit highly perishable with a short period of life for appropriate use, and its industrialization an important way to achieve a better and wider use by reducing the percentage of losses. The objective of the present study was to evaluate the influence of the dehydrated osmotic process dried by convection forced in booth dryer, on the physical-chemistry microbiologic and sensorial characteristics of the tomato. Tests were done with NaCl 10% (treatment A) and NaCl 5% + 10% (treatment B). After dehydrated, storing hot with oil flavouring, olive oil and oregano and pasteurized, wares have been stored at environment temperature and on absence of light. At 0, 15, 30 and 45 days analysis physical-chemistry, microbiologist  and sensorial  have been realized. It was possible to certify that the use of dehydrated osmotic breaking with solutes and different concentrations were different on the characteristics physical-chemistry and sensorial of the tomato dry through the year storage. In this case, use from mixture NaCl and sucrose showed betters results concerning the acceptability. Concerning the time of storage, however indicating alterations physical-chemistry, there were no differences on the sensorial evaluation.