Determination of shrinkage and color changes of tomato slices during drying

محبتی, محمدحسین and احمدی مقدم, پرویز Determination of shrinkage and color changes of tomato slices during drying. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

shrinkage, color changes, and water reabsorption capacity are the most important criteria for quality of processed tomato slices. In this study, tomato slices were cut with 6 mm thickness and dried at three temperatures of 60, 70 and 80 ° C. During drying, Indicators shrinkage, color and water reabsorption capacity were measured and determined. Image processing technique was used to evaluate the color changes of the dried product. The results showed that shrinkage increased with decreasing moisture content in the product and the highest amount of shrinkage was obtained at 60 ° C. It was also found that temperature changes had no significant effect on water reabsorption capacity

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