Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 7, Issue 2, Pages 253-259Publisher
TAYLOR & FRANCIS INC
DOI: 10.1081/JFP-120026061
Keywords
drying curve; drying rate; starch; tray drying; case hardening
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Effect of varying drying air temperature, air velocity, initial total solids, and starch addition on the drying rate of tomato paste were studied using a tray dryer. The increase in the inlet air temperature in the range 60-100degreesC markedly increased tomato paste drying rate. Also, increasing air velocity (0.8-1.2 m/s) increased the drying rate of tomato paste. Increasing tomato paste initial total solids had a significant effect on the time required to reach the equilibrium moisture content. Starch was added at different amounts (0.0-1.0 kg dry starch/kg dried tomato paste); it has a significant effect on tomato paste drying rate.
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