Effect of Chemical Pretreatments and Dehydration Methods on Quality Characteristics of Tomato Powder and Its Storage Stability
Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Storage study was also carried out for a period of six months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density poly ethylene (LDPE). Changes in lycopene content and non-enzymatic browning (NEB) were estimated during storage at room temperature. Pretreatment of 5 mm thickness of tomato slices with calcium chloride in combination with potassium metabisulphite and drying using a tunnel drier with subsequent storage of product in metalized polyester bags was selected as the best process.
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