Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices

Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices

The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotically dehydrated using 20% w/w sodium chloride...

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Bibliographic Details
Main Author: Samuel Enahoro Agarry
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2016-10-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
Tomato
Blanching
Osmotic dehydration
Drying models
Diffusivity
Vitamin C.
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/774

Internet

http://www.agrifoodscience.com/index.php/TURJAF/article/view/774

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