Abstract:
The objective of the present study was to standardise the duration and temperatures of the
conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment
consisted of two factor factorial design (3*2) with three levels of drying temperature (70o
C, 80o
C and 90o
C) and
two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety
(Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior
to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were
placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined
temperatures per the respective treatments. Data were collected on different physical and sensory attributes and
analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and
water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature
and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration
increased. Drying at 700
C for 7 hours produced dried tomatoes with the highest sensorial acceptability and
physical attributes while higher temperatures (80, 900
C) and longer duration (9 hours) significantly detract the
quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right
temperature and optimum duration
