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Shrinkage and Colour Evaluation of Tomato for Convection and Sun Drying

M D Huda
SSO
Farm Machinery and Postharvest Technology Division, BRRI, Gazipur

M T Islam
PSO
Farm Machinery and Postharvest Technology Division, BRR!, Gazipur

Abstract/ Executive Summary:

The effect of temperatures on colour changes during drying (convection and sun) was monitored for plum tomatoes. This study also investigated the volumetric, height and area shrinkage by direct measurement during convection and sun drying of plum tomatoes. The volume, height and area shrinkage of tomato decreased linearly with moisture content reduction when expressed on a dry basis. The relationship between shrinkage ratio of area and moisture content (w.b.) follows an exponential model. Colour changes of tomato were also monitored during drying and storage. Convection drying at the higher temperature and sun drying on solid tray produced better colour retention than lower temperature convection drying and sun drying on open mesh tray.

Keywords: Shrinkage, convection drying, sun drying and colour evaluation

Location:

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Vegetables

Objectives:

To develop a shrinkage model, (b) to investigate the effect of temperature on colour changes of tomato halves during both convection and sun drying on solid and open mesh tray drying and storage.

Methodology:

Six kilograms of ripe plum tomatoes (Lycopersicon esculentum) cv. Celine (conventional longish) having a uniform red colour were procured from a local superstore time to time for each experiment. These were imported from Spain. The samples length and diameter of the sample were measured by a Vernier Gauge scale in three different places. Each samples mass was also measured individually before being cut into halves, The average initial moisture content was X₀ = 1936.6 per cent and 1645.2 per cent (d.b.) for convection and sun drying experiments respectively. For each experiment the physical characteristics of the whole samples, which were used for both convection and sun drying on solid and open mesh tray were analyzed statistically

Source of Information: Journal of the Institution of Engineers, Bangladesh Agricultural Engineering Division, Vol. 31/AE, No.1, Dee, 2004

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Two different types of experiments were employed to measure the effect of moisture content on shrinkage. The results found are similar. The relationships between shrinkage ratio for area and moisture content (w.b., decimal) of tomatoes follows the exponential model proposed. The volume shrinkage of tomato during drying decreased almost linearly with moisture content when expressed on a dry basis. The percentage changes in height, length and width during drying also decreased linearly with moisture content. High temperature drying (60°C) gave better retention of red colour in both convection and solid tray drying. During storage of up to 4 months the colour of the samples remained good.

Knowledge Management: Journal