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Summary When tomatoes are submitted to treatments of drying, depending on the parameters and methods used, the concentration or degradation of nutrients can occur. The changes in the composition and colour were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and also the effect of the pretreatment (blanching) using steam were studied. The fresh tomato composition was compared with the composition of dehydrated tomato powder. After dehydration, the moisture content reduced 78% from the total initial moisture. In addition, a nutrient concentration was observed with an increase of about 57% of citric acid content and 3% in the pH. The ash content also increased from 0.53% to 8% (15 times) and 60%, the carbohydrates from 3.94% to 60% (15 times) and the proteins were increased from 1% to 11% (10 times). The blanching resulted in different types of changes, such as greater stability for the proteins, carbohydrates, fat, lycopene and β‐carotene.

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The objective of this work is to verifying the consume of the minerals K, Na, Fe, Mg, P, S-SO4−2, B, N Total Kjedahl (NTK), NO3−-N, and NH4+-N in the production of bacterial cellulose by Acetobacter xylinum, according to the medium and the manner of cultivation. The fermentative process was in ripe and green coconut water. K and Na were determined by flame emission photometry, Mg and Fe by atomic absorption spectrophotometry, P by molecular absorption spectrophotometry, S-SO4−2 by barium sulphate turbidimetry, B by Azomethin-H method, NTK by Kjeldahl method, N-NO3− and N-NH4+ by vapor distillation with magnesium oxide and Devarda’s alloy, respectively. In Fermentation of ripe coconut water there were higher consumption of K (69%), Fe (84,3%), P (97,4%), S-SO2−2 (64,9%), B (56,1%), N-NO3− (94,7%) and N-NH4+ (95,2%), whereas coconut water of green fruit the most consumed ions were Na (94,5%), Mg (67,7%) and NTK (56,6%). The cultivation under agitation showed higher mineral consumption. The higher bacterial cellulose production, 6 g.L−1, was verified in the coconut water fermentative in ripe fruit, added KH2PO4, FeSO4 and NaH2PO4 kept under agitation.