The effects of different drying conditions on the installation and quality of tomato drying in Tokat

In this study, the dried tomato varieties grown in Tokat region, Cxd 222 F1, C x d 142 F1, Vigorous F1, Toro F1, M 1103 F1, Arte F1 varieties were used. Tomatoes were dried in open, greenhouse and laboratory type precision dryer. The process of drying in the greenhouse by means of outdoor drying was performed using 6 different kinds of tomato samples. Cxd 222 F1 tomato type was used as drying material in laboratory type precision dryer. The drying process in the laboratory type precision dryer was carried out at 50-60 and 70 ºC temperatures. Drying was continued until the samples of tomato sliced into four equalparts at three temperature level sreached equilibrium moisture. Drying time, drying curves, drying patternand color changes that bestes timate drying are determined in drying experiments for three different temperature levels in the precision dryer. In the out door drying process, the products reached the equilibrium humidity at 234 hours, in the greenhouse drying method at 197 hours, at 50ºC at 22 hours, at 60ºC for 18 hours and at 70ºC for 14 hours. ANO values were used to define drying curves and drying models were used; Page, Modified-Page, Mytilene Small, Lewis, Jena-Das, Diffusion-Aproach, Yağcıoğlu and Wang-Sing, the best predetermined model for drying were determined. The mostsuitable model was Diffusion-Aproach, Yağcıoğlu and Midilli Küçük model. The color values closest to the fresh tomato were determined in the drying process at the precision dryer at 50ºC.