Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …

Tomato drying implies high energy consumption due to the high moisture content, and
limiting drying temperatures is necessary to avoid carotenoid degradation. To explain the …

This study is aimed at comparing swell drying versus conventional shade drying and
optimizing the texturing by instant controlled pressure drop (DIC) of green okra pods …

Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a
pleasant aroma but is a perishable material, prone to discolouration. This research …

This paper presents the results of research on the influence of selected drying methods and
parameters on the physicochemical properties of tomatoes. The samples were subjected to …

The main aim of this work is to study the main factors affecting the quality of the dried product
and the energy requirements through optimizing these factors. To achieve that different …

This study investigates the microwave-oven drying process to dehydrate two tomatoes
(Solanum lycopersicum) varieties for the enhancement of its quality. Roma and grape …

This study was conducted to improve on the retention of color properties of dried tomato
fruits. Process conditions were optimized using response surface methodology (RSM). A …

Monitoring method during food processing is an indispensable activity in the industry of food
processing. A digital image processing technique is one of the methods to process images …

En México, el desperdicio de tomates puede relacionarse con la deficiencia en la cadena
de transporte y almacenaje, bajos estándares de calidad del producto, deficiencias en la …