Data/hora: 10/06/2024 11:35:09

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes	
Autores: 	Altino,Heitor Otacílio Nogueira; Locatelli,Karyna Maria de Mello; Cunha,Renata Nepomuceno da.	
Data: 	2018-01-01	
Ano: 	2018	
Palavras-chave: 	Cherry tomatoes; Grape tomatoes; Drying; Sensory; Kinects.	
Resumo: 	ABSTRACT The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetics, thickness shrinkage, effective moisture diffusivity and activation energy. The effects of tomato type (cherry and grape), air temperature (60°C and 80°C), and final moisture (25% and 35% w.b.) were sensory evaluated utilizing a factorial experiment. The drying kinetics demonstrated that the drying processes occurred preferably in the falling rate-drying periods. The grape tomato showed a faster drying process, which was attributed to its higher surface area and also its internal structure. The sensory evaluation demonstrated that the cherry tomato, dried at lower air temperatures, resulted in better sensorial characteristics and higher purchasing intention, whereas the final moisture had no effect.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100500	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/1678-4324-201818054	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.61 2018	
Fonte: 	info:eu-repo/semantics/openAccess