Drying Process for Tomato

Tomato drying is a common method used to preserve tomatoes and enhance their flavor for various culinary dishes. Here is an overview of the drying process for making dried tomatoes:

Raw Material Selection: Choose tomatoes of medium size with smooth and undamaged skin, vibrant red color, and similar levels of ripeness.

Pre-processing of Tomatoes:

Washing: Thoroughly wash the tomatoes to remove any dirt or impurities.
Blanching and Peeling: Briefly blanch the tomatoes in hot water, then transfer them to cold water. This process helps facilitate easy peeling. Carefully remove the skin from the tomatoes.
Cutting: Cut the peeled tomatoes into uniform quarters or thin slices.
Blanching and Soaking: Soak the cut tomatoes in a color-preserving liquid to maintain their bright red color. Allow them to soak for 15 to 25 minutes.

Drying Process:

Tray Placement: Arrange the prepared tomatoes evenly on drying trays or racks.
Drying Temperature: Place the trays in an air energy vegetable drying room and set the temperature between 45 and 65 degrees Celsius.
Continuous Dehumidification: The drying room is designed with continuous dehumidification function to remove moisture during the drying process.
Drying Time: Dry the tomatoes until the moisture content is approximately 18%. The specific drying time may vary depending on drying conditions and tomato thickness.
Rehydration and Packaging: After drying to the desired moisture level, the tomatoes need to be rehydrated before packaging. This involves soaking the dried tomatoes in warm water or oil for a period of time to soften them. Once softened, the dried tomatoes can be packed in sealed containers or bags for storage.

The drying process for making dried tomatoes helps remove excess moisture while retaining their rich flavor and nutrients. Dried tomatoes are a versatile ingredient used in salads, pasta dishes, pizzas, and various other culinary creations.