Fuente: WIPO "tomato" FIELD: food industry.
SUBSTANCE: invention relates to the production of dried tomatoes from fresh fruits, used for food purposes. The method includes preliminary washing, chopping fresh tomatoes, cutting into 3-4 mm thick slices, placing the slices on a flat needle carrier, drying at atmospheric pressure and with two-sided infrared irradiation of the slices for 5-7 minutes at a wavelength of infrared rays corresponding to the maximum emissivity of infrared emitters of 0.80-1.40 mcm and a heat flux density incident on one side of the slice of 2.1±0.1 kW/m2, which is then gradually reduced over 3-3.5 minutes to 0.71-0.91 kW/m2. The slices are dried for no more than 15 minutes, 0.35-0.85 minutes after the start of infrared irradiation, drying of the slices begins with an air flow passing along the surfaces of the slices at an air temperature of 24±1 °C and at an initial air flow velocity of 1.2±0.1 m/s, which is gradually increased over 4.15-6.65 minutes to 5.1±0.1 m/s. Drying of the slices continues and is completed simultaneously with the completion of infrared irradiation of the slices, then the slices are removed from the flat needle carrier, placed on the edge of the mesh carrier and dried to a moisture content of 6-8% by an air flow passing through the mesh carrier at an air temperature of 60-70 °C and at an air flow rate of 1.2-3.1 m/s.
EFFECT: increase in the yield of dried tomatoes.
1 cl, 2 ex