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The use of seasonal fruits and secondary fruits affected by natural disasters, the processing results are dry fruit. After the harvest, the fruits are refrigerated and unrefrigerated, and the dried fruits are produced immediately after harvest. It is more natural to keep the fruits intact. The peeled fruits are treated, and the sugar solution is impregnated, and the fruits are dried in cold air at 30℃, which can reduce the feeling of fruit residue and increase the dry fruit mouthfeel. And the use of fruit slice treatment and dipping sugar solution, drying at 60 and 40℃, can complete the dried fruit product drying.
▲Fig1. Evaluation of the drying method of tomato dried fruit.