Drying characteristics of cooking tomato: Estimation of volume changes, cross section changes and drying rate
2005
Orikasa, T.(Chiba Univ. (Japan)) | Tagawa, A. | Nakamura, T. | Iimoto, M.
A cooking tomato was dried by hot air and microwave. Drying characteristics of materials with shrinkage was studied. Changes of mass, volume, cross section, and temperature were measured. As the results, it was confirmed that the volume was a linear function of the moisture content from the early stage of drying to about 100% (d.b.). In addition, cross section was approximated by a power function of the moisture content based on the relationship between the volume and the moisture content. The mathematical model evaluated to fit the obtained moisture content data was the exponential model. It was determined that drying of cooking tomatoes was in the falling rate period. An Arrhenius type equation was used to relate the drying constant for the cooking tomato to temperature.
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