Dehydration of tomato products under electrical processing conditions

Abstract

The study is devoted to studying the influence of electrical treatment on the processes of dehydration of tomato products. Methods for electroplasmolysis of raw materials have been developed and experimentally confirmed to promote the effective release of structured moisture at low temperatures, which significantly reduces heat treatment time and speeds up the process of obtaining tomato paste. It has been revealed that when using electroplasmolysis at elevated temperatures, the efficiency of the process is significantly reduced. It was also found that the concentration of dry substances in raw materials affects the temperature limit of dehydration, which can be a key factor in optimizing production processes. The importance of taking into account the initial proportion of free water in the raw material to achieve a given solids concentration in the final product is also emphasized. These results may be useful for optimizing dehydration processes and production of tomato products.