Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato

Virlane Kelly Lima da Silva, Érika Sousa Pinheiro, Maria Aliciane Fontenele Domingues, Andréa Cardoso de Aquino, Evânia Altino Figueiredo, José Maria Correia da Costa, Patrícia Beltrão Lessa Constant

Abstract


After harvest, the tomato (Lycopersicon esculentum Mill) is a fruit highly perishable with a short period of life for appropriate use, and its industrialization an important way to achieve a better and wider use by reducing the percentage of losses. The objective of the present study was to evaluate the influence of the dehydrated osmotic process dried by convection forced in booth dryer, on the physical-chemistry microbiologic and sensorial characteristics of the tomato. Tests were done with NaCl 10% (treatment A) and NaCl 5% + 10% (treatment B). After dehydrated, storing hot with oil flavouring, olive oil and oregano and pasteurized, wares have been stored at environment temperature and on absence of light. At 0, 15, 30 and 45 days analysis physical-chemistry, microbiologist  and sensorial  have been realized. It was possible to certify that the use of dehydrated osmotic breaking with solutes and different concentrations were different on the characteristics physical-chemistry and sensorial of the tomato dry through the year storage. In this case, use from mixture NaCl and sucrose showed betters results concerning the acceptability. Concerning the time of storage, however indicating alterations physical-chemistry, there were no differences on the sensorial evaluation.


Keywords


Drying; Tomato; Osmotic Dehydration



DOI: http://dx.doi.org/10.5433/1679-0359.2010v31n1p55

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional