Influence of Dehydration Temperature and Time on Physicochemical Properties of Tomato (Solanum lycopersicum L.) Powder

The purpose of this research was to determine the optimum dehydration temperature and time length for a better physicochemical quality tomato powders. treatments consisted 70, 80 90°C temperatures 9, 11, 13 h durations arranged in completely randomized design (CRD) with triplicates. inlet outlet air hot oven dryer were about 24 60°C respectively an velocity 2.9 m/s. Fresh tomatoes used as control. It has been observed that major parameters powders significantly increased increasing up 80°C 11 respectively. When went beyond respectively, declined. maximum TSS content (7.433 °Brix), titratable acidity (0.4967), rehydration ratio (3.437), lycopene (0.4512 mg/100 g) lower pH value (4.433) obtained at time. Moisture reduced 11% same without considerable physiochemical loss. Inversely, vitamin C increased. Generally, results study showed provides Future is suggested on consumers' acceptance dehydrated