Processo de secagem para produção de tomates secos aromatizados.

Abstract

The industrialization of the tomato is not only important to avoid losses, but also prevent an oversupply of the fruit at harvest time, leading to devaluation of the product, and allows adding value to the supply of processed products. In this context, studies of new forms of processing tomatoes are interesting, and among the various possibilities, the osmotic dehydration and drying is an excellent alternative. We used ripe tomatoes, pre-treated in a solution of NaCl with sucrose, with three concentrations (3, 6 and 9% NaCl) and subjected to drying in an oven with air circulation at three temperatures (50, 60 and 70 ° C). The data were treated according to the models of Page, Henderson and Pabis and Cavalcanti Mata. We calculated the physical and chemical characteristics of tomatoes ("fresh") and, after each step of the process. The data of physical and chemical analysis were treated according to completely randomized design after osmotic dehydration and after drying a factorial design with three replications for each treatment. For this analysis we used the program Assistat 7.0, Beta. With products developed, held on sensory analysis, using 9-point hedonic scale, assessing the attributes appearance, color, aroma and flavor and applying acceptance test. The data were interpreted using a factorial analysis and treatment means compared by applying the Tukey test. In this research, the main conclusions were: a higher concentration of NaCl and higher drying temperature favored a higher removal of water in osmotic dehydration and drying, respectively, for the same drying temperature and NaCl concentration of aromatic substance did not exert influence on the time drying to obtain dried tomatoes, and the model of Cavalcanti Mata best represents the experimental data of drying, with the smaller and larger DQMs R2 ; pH of tomatoes did not show a substantial variation among the treatments where the obtained values 6 e 9% as rosemary and basil was greater than 4.10 throughout the process to obtain the product, a decrease of acidity to the extent that the water content decreases and increases the salt concentration of tomatoes, tomatoes after osmotic dehydration soluble solids gain in ali treatments, after drying, there is a concentration of these nutrients, after drying the increased concentration of salt increased the loss in water content in ali treatments, pH increased with treatment with rosemary and salt concentrations and 6 e 9%, the highest soluble solids gain took place in the treatment with rosemary and a temperature of 60 ° C, the index of acceptability for the treatment factors with rosemary salt concentration and drying temperature for the attributes appearance, color, aroma and taste ali the means were significant.