Cavusoglu, Cagla: Investigations into the High-Temperature Air Drying of Tomato Pieces. - Bonn, 2008. - Dissertation, Rheinische Friedrich-Wilhelms-Universität Bonn.
Online-Ausgabe in bonndoc: https://nbn-resolving.org/urn:nbn:de:hbz:5N-14500
@phdthesis{handle:20.500.11811/3260,
urn: https://nbn-resolving.org/urn:nbn:de:hbz:5N-14500,
author = {{Cagla Cavusoglu}},
title = {Investigations into the High-Temperature Air Drying of Tomato Pieces},
school = {Rheinische Friedrich-Wilhelms-Universität Bonn},
year = 2008,
note = {

The present study investigates the feasibility of using high air temperatures (100 ºC-200 ºC) in the oven for drying tomato pieces and the effects of such high temperatures on the drying kinetics as well as on the quality of the product, especially regarding colour.
First, continuous and intermittent drying methods involving high air temperatures are compared according to their drying kinetics (drying rate, effective moisture diffusivity, drying constants) and visual colour observations. The results indicate that acceptable colour quality of the sample at the required final moisture content (< 15% wet basis) is not achieved using either of these drying methods. However, the drying kinetics and the overall colour change of dried samples under intermittent drying are an improvement on the corresponding continuous drying runs.
Secondly, the intermittent drying process is optimised by designing a time-varying step-down temperature profile in the oven. Tomato samples are dried sequentially at 150 ºC (25 minutes), 130 ºC (15 minutes) and 100 ºC (25 minutes). For every five minutes in the oven, the samples are subjected to 25 ºC in a separate cabinet containing a ventilator for 15-minute tempering intervals. The optimised process results in an acceptable product colour since the time-varying step-down temperature profile in the oven helps maintain the sample temperature below a critical value where colour degradation sets in.
The main contribution of this study is thus to provide comprehensive information on the high-temperature air drying characteristics of tomatoes concerning both kinetics and colour quality. In particular, it is shown how these are affected by controllable factors such as air temperature and sample size.

},

url = {https://hdl.handle.net/20.500.11811/3260}
}

Die folgenden Nutzungsbestimmungen sind mit dieser Ressource verbunden:

InCopyright