Study On The Process Of Dehydrated Tomato

The processing technology of dehydracted tomato is studied in this paper and the results show as follows:1. A kind of new protecting colour of recipe which is made up of 5%salt, 0.5‰H3PO4, and0.5‰Vc in the course of tomato dehydraction is approved that it attain the same effect as sulfating treatment.2.The optimum drying technology which Vc content, colour, Drying velocity, and rehydraction ratio at the same time is considered is obtained after adopted Uniform design of mix levels of wind temperature, wind velocity, and Weight load.3.Maltodextrin preparation method can evidently increast reconstitution capability of dehydracted tomato. The optium ratio solution of maltodextrin, sugar and salt was obtained respectively as 3:3:2. Time which dehydracted tomato attain saturation of rehydration shorten as saturation temperature increase.4.Study on colour in the course of tomato dehydraction show: the change of a, La/b, and c is expressed as polynomial equation. The a is proved to be the best indicator of the color change of dehydraction of tomato fruit.5. Drying curve of tomato is typical exponential curve. Multiple element linear regression analysis program was employed to simulate the model. It is obtained that the mathmetical model suitable for tomato is MR = exp (-k tn). This model can better estimate moisture content in the course of tomato dehydraction.