the effect of type of packaging on physical and chemical properties of tomato powder during storage
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abstract
in this study, shelf life properties of tomato powder under effect of air drying temperature were studied. the qualitative determination was observed that acceptance of color, aroma,flavor, and appearance at 70oc is better, so best temperature was 70oc for producing of tomato powder. tomato powder after drying ,were stored into three kind of packaging including thin cellophane, thick cellophane and glass for three months .the result have shown that glass packaging is the best packaging for storage tomato powder.
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Journal title:
علوم و فنون بسته بندیجلد ۲، شماره ۸، صفحات ۰-۰
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