Research regarding Energy Optimization in the Dehydration Process of Tomatoes

Abstract

The paper presents a research methodology and the results obtained in tomato dehydration with laboratory technical equipment. Tomatoes with diameters of 30, 60, and 80 mm, cut in halves, quarters, and slices with a 5 mm and 10 mm thickness were used. The temperatures used for dehydration were 30, 40, 50, and 60 ⁰C. The quality restrictions imposed on the dehydration process refer to maintaining the nutritional components appreciated by the content of vitamin C, keeping the color as close as possible to the color of fresh products, and the requirements regarding slice dimension imposed by the destination of the dehydrated products. As energy optimization criteria, the total time of the dehydration process and the actual energy consumption for comparative situations are considered.