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International Journal of Food Science
Volume 2015 (2015), Article ID 970724, 7 pages
http://dx.doi.org/10.1155/2015/970724
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.

How to Cite this Article

A. F. K. Correia, A. C. Loro, S. Zanatta, M. H. F. Spoto, and T. M. F. S. Vieira, “Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato,” International Journal of Food Science, vol. 2015, Article ID 970724, 7 pages, 2015. doi:10.1155/2015/970724