Process for dehydrating tomatoes

Details Process for dehydrating tomatoes Process for dehydrating tomatoes

1990-08-07

1991-07-30

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426489, A23B 700

Patent

active

050359096

ABSTRACT:
Tomatoes are dehydrated by selecting red, ripe tomatoes and washing the selected tomatoes with a biocide and then rinsing with fresh water. The rinsed fruit is cut into approximately cubical chunks and blanched by heating the chunks to a temperature at or below the boiling point of water for a period of less than 10 minutes to inactivate the enzymes contained in the tomato. The blanched tomatoes are cooled to room temperature and then pulped. After removing skin and seeds to form a tomato juice from the pulp chunks, the juice is evaporated under vacuum to form a paste-like concentrate having a solid content from abot 20% to about 35%. Air trapped in the concentrate is removed. The concentrate is then formed into pieces and dried until the moisture content of the pieces is between about 3% and about 4%.

REFERENCES:
patent: 3290788 (1966-12-01), Seelandt
patent: 3323923 (1967-06-01), Fiore
patent: 3634128 (1972-01-01), Bolin
patent: 3892877 (1975-07-01), Wagner et al.
patent: 3976805 (1976-08-01), Becker
patent: 4031266 (1977-06-01), Mitchell et al.
patent: 4717578 (1988-01-01), Biller et al.

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