CONVECTIVE DRYING OF CHERRY TOMATO: STUDY OF SKIN EFFECT

A whole single cherry tomato was dried in a forced convective micro-dryer. The experiments were carried out at constant air velocity and humidity and temperatures of 50, 60, 70 degrees C. In order to study the effect of the skin, two sets of experiments were performed using a tomato with and without skin (easily removed). Shorter drying times were obtained when increasing drying temperatures as well as when removing sample skin. X-ray microtomography, a non-destructive 3D imaging technique was used to follow shrinkage of the samples. This phenomenon was introduced in the modelling part of this study. Analytical solutions of the Fick'law were used to determine the diffusion coefficient at the three temperatures studied, and then the activation energy was obtained through fitting the Arrhenius equation. The skin effect was clearly evidenced by showing that the mass transfer parameter values of an original tomato with skin were largely smaller than the one without skin. Indeed, the moisture effective diffusivity ranged from 2.56x10(-11) to 7.67x10(-11) m(2).s(-1) with activation energy of 50430 J.mol(-1) for tomato with skin and ranged from 4.59x10(-10) m(2).s(-1) to 6.73x10(-10) m(2).s(-1) with activation energy of 17640 J.mol(-1) for tomato without skin.