Drying kinetics of tomato paste

Rami Jumah, Fawzi Banat, Sameer Al-Asheh, Sunya Hammad

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Effect of varying drying air temperature, air velocity, initial total solids, and starch addition on the drying rate of tomato paste were studied using a tray dryer. The increase in the inlet air temperature in the range 60-100°C markedly increased tomato paste drying rate. Also, increasing air velocity (0.8-1.2 m/s) increased the drying rate of tomato paste. Increasing tomato paste initial total solids had a significant effect on the time required to reach the equilibrium moisture content. Starch was added at different amounts (0.0-1.0 kg dry starch/kg dried tomato paste); it has a significant effect on tomato paste drying rate.

Original languageBritish English
Pages (from-to)253-259
Number of pages7
JournalInternational Journal of Food Properties
Volume7
Issue number2
DOIs
StatePublished - Jul 2004

Keywords

  • Case hardening
  • Drying curve
  • Drying rate
  • Starch
  • Tray drying

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