We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
RESEARCH REGARDING ENERGY OPTIMIZATION IN THE DEHYDRATION PROCESS OF TOMATOES.
- Authors
MARIN, A. L.; BRĂTUCU, Gh.
- Abstract
The paper presents a research methodology and the results obtained in tomato dehydration with laboratory technical equipment. Tomatoes with the diameter of 30, 60 and 80 mm, cut in halves, quarters and slices with a 5 mm and 10 mm thickness were used. The temperatures used for dehydration were 30, 40, 50 and 60 °C. The quality restrictions imposed to the dehydration process refer to maintaining the nutritional components apreciated by the content of vitamin C, keeping the color as close as possible to the color of fresh products and the requirements regarding slice dimension imposed by the destination of the dehydrated products. As energy optimization criteria, the total time of dehydration process and the actual energy consumption for comparative situations are considered.
- Subjects
DEHYDRATION; MATHEMATICAL optimization; TOMATO drying; METHODOLOGY; THICKNESS measurement; ENERGY consumption; PLANTS
- Publication
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2013, Vol 6 (55), Issue 1, p77
- ISSN
2065-2135
- Publication type
Article