Selection of processing parameters in the production of tomato powder | |
| Author | Kamruzzaman, Md. |
| Call Number | AIT Thesis no. AE-92-20 |
| Subject(s) | Tomato products Food industry and trade |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Due to a lack of proper processing and storage facilities enormous quantities of tomatoes
are lost during the peak harvesting season in Bangladesh. Proper processing of tomatoes could help
reduce this problem. An expe1iment was conducted to obtain paste from tomato juice and finally
t.o dehydrate the paste to obtain tomato powder. Six pressures ranging from 60 to 210 mm Hg
absolute pressure and five evaporation times ranging from 15 to 7 5 minute were used to evaluate
percentages removal of moisture, degree b1ix, optical density (browning), tomato color index (TCI)
|
| Year | 1992 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Illangantileke, Sarath G. |
| Examination Committee(s) | Jindal, Vinod Kumar ;Athapol Noomhorn |
| Scholarship Donor(s) | British Government; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1992 |