Development and storage stability of a dried tomato product produced by osmotic concentration and dehydration

An acceptable dried tomato product (18% moisture) was developed by osmotic concentration and dehydration. In the first experiment, ripe Roma tomatoes were prepared and processed In 0.6% acidified 40 or 50 ° Brlx sucrose solutions held at 30, 40 or 50°C for 2, 3 or 4 hr. Measurements Included moisture loss (ML), net weight loss (NWL) and solids weight gain (SWG), Hunter color (L and hue-angle), lycopene, pH, titratable acidity, soluble solids, water activity and sensory acceptability. The experimental variables affected the measurements variously. Osmotic concentration followed by dehydration produced an acceptable product with potential uses such as an Ingredient in bakery Items or as snacks.

In a second experiment, storage stability of two selected treatments was determined with respect to moisture content, color stability, lycopene concentration, firmness, microbiological presence and sensory acceptability. Ripe Roma tomatoes were prepared and processed In 40 or 50 °Brlx, both at 40°C and 3 hr. Samples were packaged under air, partial vacuum or nitrogen gas flush and stored for up to 5 mo. The experimental variables and their Interactions affected the measurements variously, also. The process treatments produced two dried tomato products which were acceptable and shelf stable when stored for at least 5 mo.