Drying kinetics of osmotically-treated tomatoes [electronic resource].

Includes references.

The drying kinetics of three tomatoes varieties was studied at two levels of drying temperature ranges of (55 1 and 65 1 C˚), without pre-treatment and pre-treatments salt, sucrose and calcium lactate, and three sizes of tomatoes parts. The kinetics of the osmotic dehydration of tomatoes in a stationary system using selected osmotic active substances was analyzed. Also, the ratio of the surface area and the volume was measured. Time evolution of measured parameters is cross analyzed and presented in diagrams. Moisture content, drying rates and relative moisture content are calculated and also presented in diagrams. Moisture content verse drying time data were collected. The resulted curves were plotted in diagrams and graphically compared with experimental data. In the experiments, optimum conditions for osmotic dehydration of tomato have been established, as a pretreatment before drying.

Summary in Arabic.

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