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Related Experiment Video

Updated: May 10, 2026

Isolation and Biophysical Study of Fruit Cuticles

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Published on: March 30, 2012

Ohmic pre-drying of tomato paste.

Adel Hosainpour¹, Hosain Darvishi, Farzad Nargesi

¹1Department of Agricultural Machinery Mechanics, Faculty of Agriculture, Ilam University, Ilam, Iran.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional

|June 8, 2013

Summary

Ohmic pre-drying significantly reduces tomato paste drying time by 80-97% compared to hot air drying. This technique enhances energy efficiency and drying effectiveness, with the Midilli et al. model best describing the process.

Keywords:

Ohmic heating energy consumption modeling moisture diffusivity pre-drying tomato paste

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Area of Science:

Food Science and Technology
Agricultural Engineering
Drying Technology

Background:

Traditional hot air drying of tomato paste is time-consuming and energy-intensive.
Optimizing pre-drying methods is crucial for improving efficiency and quality in food processing.
Ohmic heating offers a potential alternative for rapid and efficient food dehydration.

Purpose of the Study:

To investigate the impact of ohmic pre-drying on tomato paste characteristics.
To evaluate the effectiveness of ohmic pre-drying in reducing drying time and energy consumption.
To determine the optimal parameters for ohmic pre-drying of tomato paste.

Main Methods:

Tomato paste (90% initial moisture content) underwent ohmic pre-drying at voltage gradients of 6-16 V/cm.
Control samples were dried using hot air at 105°C and 1.0 m/s air velocity.
Drying kinetics were analyzed, and six moisture-ratio models were fitted; effective moisture diffusivity was calculated.

Main Results:

Ohmic pre-drying reduced drying time by 80-97% compared to hot air drying.
The Midilli et al. model accurately represented the pre-drying behavior of tomato paste.
Effective moisture diffusivity ranged from 5.39 × 10⁻⁸ to 3.91 × 10⁻⁷ m²/s.
Specific energy consumption decreased from 3.72 to 2.29 MJ/kg water, and drying efficiency increased from 67.8% to 83.8% with higher voltage gradients.

Conclusions:

Ohmic pre-drying is a highly effective method for accelerating tomato paste dehydration.
Increased voltage gradients in ohmic pre-drying improve energy consumption and drying efficiency.
The study validates the suitability of the Midilli et al. model for ohmic pre-drying kinetics of tomato paste.