| Author | Kamruzzaman, Md. |
| Call Number | AIT Thesis no. AE-92-20 |
| Subject(s) | Tomato products
Food industry and trade
|
| Note | A thesis submitted in partial fulfillment of the
requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Due to a lack of proper processing and storage facilities enormous quantities of tomatoes
are lost during the peak harvesting season in Bangladesh. Proper processing of tomatoes could help
reduce this problem. An expe1iment was conducted to obtain paste from tomato juice and finally
t.o dehydrate the paste to obtain tomato powder. Six pressures ranging from 60 to 210 mm Hg
absolute pressure and five evaporation times ranging from 15 to 7 5 minute were used to evaluate
percentages removal of moisture, degree b1ix, optical density (browning), tomato color index (TCI)
<md p . Pressure had significant effect on moisture removal, degree brix, browning and TCI. 60 mm
Hg pressure gave the best performance with respect to moisture removal, degree b1ix and tomato
color index.
Three shelf temperatures ( 11 5, 130 and 145°C )in a vacuum drier, three product
temperatures ( 72, 75, and 78°c ) and two product thicknesses ( 9.50 and 8.40 mm.) were selected
for vacuum dehydration of tomato paste. For each process parameter evaluation of tomato powder
was done with respect to drying time, moisture content, optical density (browning), tomato color
index (TCI), total soluble solids, bulk density, p11, and reconstitutability. Shelf temperature, product
temperature and product thickness had significant effects on drying time. Significant variations in
moisture content were observed for different product temperatures. The optical density and the TCI
of the dehydrated flakes from the paste was significantly effected by different shelf and product
temperatures. Th] bulk density of the tomato powder prepared from the dehydrated flakes, as well
as the TSS and p 1 of the reconstituted juice, did not significantly vary depending on the different
processing parameters. An initial shelf temperature of 145°C and product temperature of 72 °c were
the best parameters for making tomato powder as these two temperatures gave the highest tomato
color index of 62 for the reconstituted juice. |
| Year | 1992 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Illangantileke, Sarath G. |
| Examination Committee(s) | Jindal, Vinod Kumar ;Athapol Noomhorn |
| Scholarship Donor(s) | British Government; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1992 |
