Effect of cabinet tray dryer on Tomato (Lycopersicon Esculentum) slices during drying process and storage study of dehydrated tomato powder

Abstract

The effected dehydrated tomato (Lycopersicon Esculentum) samples determining by acidity, pH, ascorbic acid, lycopene content and microbial growth. The highest acidity value 7.42 of untreated samples (4mm) in LDPE packaging material and 8.12 of untreated samples (8 mm) in aluminum foil packaging and the lowest pH value 2.05 of untreated samples (6mm) in LDPE packaging material and 2.07 of untreated samples (8 mm) in aluminum foil package under cabinet tray dryer (65 0C) after 120 days. The lowest lycopene content value 50.71 of untreated sam-ples (6 mm) in LDPE packaging material and 60.24 of untreated samples (4 mm) in aluminum foil packaging under cabinet tray dryer at 65 0C after 120 days. The lowest vitamin C value 8.54 of untreated samples (4mm) in LDPE packaging and 9.50 of untreated samples (6 mm) in aluminum foil packaging under cabinet tray dryer after 120 days. We can see that microbial growth not detect in the starting 30 days but after one month we can easily see microbial growth. When considering growth rates of microbial pathogens, in addition to temperature, time is a critical consideration. Food producers or manufacturers address the concept of time as it relates to microbial growth when a product's shelf life is determined. The highest microbial growth 4.55×102 of untreated samples (6mm) in LDPE pack-aging and 4.49×102 of untreated samples (8 mm) in aluminum foil packaging under cabinet tray dryer after 120 days.