DRYING CHARACTERISTICS OF KEREWA TOMATO UNDER INFRARED DRYING

O. U. Dairo; O. J. Adeosun; E. A. Adeleke; P. O. Omotainse; M. Abimbola; B. Yusuf; O. Dada; R. B. Dairo

O. U. Dairo Federal University of Agriculture. Abeokuta. Ogun State, Nigeria
O. J. Adeosun Federal University of Agriculture. Abeokuta. Ogun State, Nigeria
E. A. Adeleke Federal University of Agriculture Abeokuta. Ogun State, Nigeria
P. O. Omotainse Federal University of Agriculture. Abeokuta. Ogun State, Nigeria
M. Abimbola Federal University of Agriculture. Abeokuta. Ogun State, Nigeria
B. Yusuf Federal University of Agriculture. Abeokuta. Ogun State, Nigeria
O. Dada Federal University of Agriculture. Abeokuta. Ogun State, Nigeria
R. B. Dairo Federal University of Agriculture. Abeokuta. Ogun State, Nigeria

Keywords: Infrared, Kerewa, Tomato, Drying, Diffusivity

Abstract

In Drying characteristic for infrared drying of tomato slices were investigated. The drying experiments were carried out using Kerewa local varieties of tomato at five infrared drying power (150, 250, 300, 400 and 500 W) with slice thickness of 10 mm. For all drying powers there was a reduction in moisture content with increased drying time, the drying took place in the falling rate period. The drying time reduced as the infrared heating power increased from 150 to 500W. The diffusivity obtained for the tomato slices were within the range specified for fruits and vegetables with a value of 5.6132 x 10^-7m/s². Blanched tomato varieties had better rehydration capacities than all unblanched samples.