DRYING KINETICS AND ANALYSIS OF TOMATO PEELS

RACHEL SHERRELLYN RICHARD LIANGSON, - (2022) DRYING KINETICS AND ANALYSIS OF TOMATO PEELS. [Final Year Project Report] (Unpublished)

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Abstract

Since tomatoes are one of the most commercially produced vegetables on the market, there is a good chance that wastage and losses may grow, especially during peak harvesting season. This is due to its high perishable characteristic that makes it to have a very limited shelf life when exposed to ambient temperature. The higher the moisture content, the higher the water activity will be, which then promote microbial spoilage. Due to this, food industry decided to turn fresh tomatoes into another processed products. However, based on research, it was detected that high percentage of tomato peels have been disposed during the products processing operation. Hence, the preservation of tomato peels through drying method offers another option in reducing the economic waste by turning it into an alternative product, such as thickening agent powder. Therefore, this study was conducted to study the drying kinetics of tomato peels, as well as other related conditions that could affect both its physical and chemical properties to determine its suitable oven drying conditions. It was found that the lowest to the highest amount of moisture lost during the drying were detected at the temperature of 50°C, 90°C, 70°C, 60°C, 100°C, and 80°C, accordingly. The highest to the lowest drying rate happened at the temperature of 80°C, followed by 100°C, 60°C, 70°C, 90°C, and 50°C, accordingly. It can be concluded that the best oven drying conditions for tomato peels in this study were found to be at the temperatures of 50°C with the range of drying time between 20 to 30 minutes, and 60°C with the range between 10 to 20 minutes, as these optimum drying temperatures showed a good performance in preserving the ascorbic acid content, as well as the quality of the colour and appearance. By controlling these drying conditions within the selected range, the desired removal of moisture content, the rate of drying, as well as the quality of dried tomato peels can be achieved.

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