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International Journal of Food Science
Volume 2015 (2015), Article ID 970724, 7 pages
Research Article

Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato

1Fruits and Vegetables Laboratory, Department of Agroindustry, Food and Nutrition, University of São Paulo, 13418900 Piracicaba, SP, Brazil
2College of Agriculture “Luiz de Queiroz”, University of São Paulo, 13418900 Piracicaba, SP, Brazil
3Center of Nuclear Energy in Agriculture, University of São Paulo, 13400970 Piracicaba, SP, Brazil

Received 3 March 2015; Accepted 31 May 2015

Academic Editor: Elad Tako

Copyright © 2015 A. F. K. Correia et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry in order to ensure a long shelf life for the product due to the low water activity. This study aimed to obtain the best processing conditions to avoid losses and keep product quality. Factorial design and surface response methodology were applied to fit predictive mathematical models. In the dehydration of tomatoes through the adiabatic process, temperature, time, and sample thickness, which greatly contribute to the physicochemical and sensory characteristics of the final product, were evaluated. The optimum drying conditions were 60°C with the lowest thickness level and shorter time.