Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63

Detalhes bibliográficos
Autor(a) principal: Raupp, Dorivaldo da Silva
Data de Publicação: 2007
Outros Autores: Gabriel, Luciana Sutil, Vezzaro, Alex Fabiano, Daros, Pâmela Ávila, Chrestani, Francielli, Gardingo, José Raulindo, Borsato, Aurélio Vinicius
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum. Agronomy (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/63
Resumo: The demand for the consumption of dried tomatoes has grown in recent years, especially under the justification that tomatoes contain allegedly healthy bioactive substances. The research aimed to evaluate three drying conditions (80ºC; 100ºC; 100ºC for 3h followed by 80ºC) applied to cv. Carmem long-life tomatoes in order to obtain a dehydrated product with a projected residual humidity of 60% in weight. A small-capacity dryer was used, equipped with forcedair circulation and five trays. The fresh tomatoes, both sliced and whole, yielded 12.2-13.6% and 7.5-8.5% in weight of dehydrated product, respectively. The treatment consisting in the application of a temperature of 100ºC for 3h followed by 80ºC for 4h and 24min, with the door of the dryer closed, resulted in a dehydrated product with good appearance and without any burned slices; therefore, it was recommended for drying cv. Carmem long-life tomato slices.
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spelling Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63Tomate longa vida desidratado em diferentes temperaturas de secagem - DOI: 10.4025/actasciagron.v29i1.63tomate desidratadotomate secosecagemagroindústriaalimento funcionalThe demand for the consumption of dried tomatoes has grown in recent years, especially under the justification that tomatoes contain allegedly healthy bioactive substances. The research aimed to evaluate three drying conditions (80ºC; 100ºC; 100ºC for 3h followed by 80ºC) applied to cv. Carmem long-life tomatoes in order to obtain a dehydrated product with a projected residual humidity of 60% in weight. A small-capacity dryer was used, equipped with forcedair circulation and five trays. The fresh tomatoes, both sliced and whole, yielded 12.2-13.6% and 7.5-8.5% in weight of dehydrated product, respectively. The treatment consisting in the application of a temperature of 100ºC for 3h followed by 80ºC for 4h and 24min, with the door of the dryer closed, resulted in a dehydrated product with good appearance and without any burned slices; therefore, it was recommended for drying cv. Carmem long-life tomato slices.A demanda no consumo de tomate desidratado cresceu nos últimos anos, principalmente pela justificativa de que o tomate contém substâncias bioativas. A pesquisa realizada objetivou avaliar três condições de secagem (80ºC; 100ºC; 100ºC por 3h seguida de 80ºC), aplicadas ao tomate longa vida cv. Carmem para obtenção de produto desidratado com umidade residual projetada para 60% do seu peso. Foi usado um secador de pouca capacidade, contendo circulação forçada de ar e cinco bandejas. Os tomates frescos, fatiados e inteiros, renderam em peso de produto desidratado 12,2-13,6% e 7,5-8,5%, respectivamente. O tratamento que aplicou a temperatura de 100ºC por 3h seguida de 80ºC por 4h e 24min, com a porta fechada do secador, resultou em produto desidratado de boa aparência e sem nenhuma fatia queimada, por isso foi o recomendado para a secagem de fatias de tomate longa vida a cv. Carmem.Universidade Estadual de Maringá2007-08-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6310.4025/actasciagron.v29i1.63Acta Scientiarum. Agronomy; Vol 29 No 1 (2007); 33-39Acta Scientiarum. Agronomy; v. 29 n. 1 (2007); 33-391807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/63/26Raupp, Dorivaldo da SilvaGabriel, Luciana SutilVezzaro, Alex FabianoDaros, Pâmela ÁvilaChrestani, FrancielliGardingo, José RaulindoBorsato, Aurélio Viniciusinfo:eu-repo/semantics/openAccess2022-11-23T18:37:00Zoai:periodicos.uem.br/ojs:article/63Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2022-11-23T18:37Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
Tomate longa vida desidratado em diferentes temperaturas de secagem - DOI: 10.4025/actasciagron.v29i1.63
title Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
spellingShingle Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
Raupp, Dorivaldo da Silva
tomate desidratado
tomate seco
secagem
agroindústria
alimento funcional
title_short Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
title_full Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
title_fullStr Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
title_full_unstemmed Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
title_sort Drying of tomato at different temperatures - DOI: 10.4025/actasciagron.v29i1.63
author Raupp, Dorivaldo da Silva
author_facet Raupp, Dorivaldo da Silva
Gabriel, Luciana Sutil
Vezzaro, Alex Fabiano
Daros, Pâmela Ávila
Chrestani, Francielli
Gardingo, José Raulindo
Borsato, Aurélio Vinicius
author_role author
author2 Gabriel, Luciana Sutil
Vezzaro, Alex Fabiano
Daros, Pâmela Ávila
Chrestani, Francielli
Gardingo, José Raulindo
Borsato, Aurélio Vinicius
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Raupp, Dorivaldo da Silva
Gabriel, Luciana Sutil
Vezzaro, Alex Fabiano
Daros, Pâmela Ávila
Chrestani, Francielli
Gardingo, José Raulindo
Borsato, Aurélio Vinicius
dc.subject.por.fl_str_mv tomate desidratado
tomate seco
secagem
agroindústria
alimento funcional
topic tomate desidratado
tomate seco
secagem
agroindústria
alimento funcional
description The demand for the consumption of dried tomatoes has grown in recent years, especially under the justification that tomatoes contain allegedly healthy bioactive substances. The research aimed to evaluate three drying conditions (80ºC; 100ºC; 100ºC for 3h followed by 80ºC) applied to cv. Carmem long-life tomatoes in order to obtain a dehydrated product with a projected residual humidity of 60% in weight. A small-capacity dryer was used, equipped with forcedair circulation and five trays. The fresh tomatoes, both sliced and whole, yielded 12.2-13.6% and 7.5-8.5% in weight of dehydrated product, respectively. The treatment consisting in the application of a temperature of 100ºC for 3h followed by 80ºC for 4h and 24min, with the door of the dryer closed, resulted in a dehydrated product with good appearance and without any burned slices; therefore, it was recommended for drying cv. Carmem long-life tomato slices.
publishDate 2007
dc.date.none.fl_str_mv 2007-08-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/63
10.4025/actasciagron.v29i1.63
url http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/63
identifier_str_mv 10.4025/actasciagron.v29i1.63
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/63/26
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Maringá
publisher.none.fl_str_mv Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Agronomy; Vol 29 No 1 (2007); 33-39
Acta Scientiarum. Agronomy; v. 29 n. 1 (2007); 33-39
1807-8621
1679-9275
reponame:Acta Scientiarum. Agronomy (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Agronomy (Online)
collection Acta Scientiarum. Agronomy (Online)
repository.name.fl_str_mv Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br
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