Abstract:
Following the dehydration of the tomatoes according to the organoleptic analysis carried out at the IM department, the sample was presented that obtained the maximum score (very good) with parameters: applied temperature 60°C; air velocity of 2 m/s and the shape of the product sliced in half. Following the research of the tomato drying process, optimal drying parameters were obtained such as: temperature 60°C, air speed of 2 m/s, tomatoes being cut into halves of about 4-5 mm, ambient air temperature of about 25°C, ambient relative humidity of about 55%, normal atmospheric pressure, drying time of about 170 minutes to reach product humidity of about 20%.