Caracteristicas físico-químicas de tomate desidratado por liofilização e formação de espuma

Abstract

The tomato is the culture with more diffusion in the world, can be considered the most important vegetable in terms of both production and in economic value. However there is great loss of this vegetable, because of its sensitivity and its rapidly maturing. The preparation of dehydrated product is presented as an alternative to the use of surplus production and marketing of fresh tomatoes. The main objective of this work is to produce tomato dehydrated in two methods of dehydration comparing method of foammat drying using an emulsifier and thickener and the method of lyophilization, drying technique that removes the moisture contained in the material by freezing the liquid part and subsequent sublimation, contributing to the study of alternatives to maintain the characteristics of the fruit after harvest. In the physicalchemical analysis the product dried for method foammat had lower moisture (13, 16%) containing higher concentration of lipids (2.98%). However, the lyophilized preserved more effectively ascorbic acid (370.6 mg/100 g). Total sugars were higher in the lyophilisate (114.70 mg/100 g).