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 language | British English |
|---|---|
| Pages (from-to) | 253-259 |
| Number of pages | 7 |
| Journal | International Journal of Food Properties |
| Volume | 7 |
| Issue number | 2 |
| DOIs | |
| State | Published - Jul 2004 |
Keywords
- Case hardening
- Drying curve
- Drying rate
- Starch
- Tray drying