Dehydration of tomato products under electrical processing conditions

Dehydration of tomato products under electrical processing conditions | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Dehydration of tomato products under electrical processing conditions Nodir Eshpulatov, Nurmirza Toshmamatov, Zumrad Samieva, Khabiba Agaliyeva, and 2 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4285886/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The study is devoted to studying the influence of electrical treatment on the processes of dehydration of tomato products. Methods for electroplasmolysis of raw materials have been developed and experimentally confirmed to promote the effective release of structured moisture at low temperatures, which significantly reduces heat treatment time and speeds up the process of obtaining tomato paste. It has been revealed that when using electroplasmolysis at elevated temperatures, the efficiency of the process is significantly reduced. It was also found that the concentration of dry substances in raw materials affects the temperature limit of dehydration, which can be a key factor in optimizing production processes. The importance of taking into account the initial proportion of free water in the raw material to achieve a given solids concentration in the final product is also emphasized. These results may be useful for optimizing dehydration processes and production of tomato products. Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4285886","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":294273526,"identity":"d29be193-00cc-42ba-8643-2412e6f78a6b","order_by":0,"name":"Nodir Eshpulatov","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAwklEQVRIiWNgGAWjYHACgwMMDBJy/PKHgbSBBdFaLIwlZ7AlANkSxGkB4orEDTd4QAwitJizN288XMEgYSw5u+frhh8FEgzmMxLwa7HsOVZw8AzILzJnt93sATpM5gYBLQY3cgwONoBsacjdBnSbBIOEBJFaEjccyHl28w9pWm7ksN0mzpYzQL+AHdZzzOy2jIEEjwTPAwJajjdv/tjAUCfHz9787OabPzZyEuwEbAEDxn8INg8R6kfBKBgFo2AUEAIAXXRCcFXC+dQAAAAASUVORK5CYII=","orcid":"","institution":"“Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research University","correspondingAuthor":true,"prefix":"","firstName":"Nodir","middleName":"","lastName":"Eshpulatov","suffix":""},{"id":294273527,"identity":"78b336f6-c4f3-492f-989f-297754cb3cc3","order_by":1,"name":"Nurmirza Toshmamatov","email":"","orcid":"","institution":"Namangan engineering-construction institute","correspondingAuthor":false,"prefix":"","firstName":"Nurmirza","middleName":"","lastName":"Toshmamatov","suffix":""},{"id":294273530,"identity":"bcc49f40-1505-4661-bc27-20476a63f2d8","order_by":2,"name":"Zumrad Samieva","email":"","orcid":"","institution":"Namangan engineering-construction institute","correspondingAuthor":false,"prefix":"","firstName":"Zumrad","middleName":"","lastName":"Samieva","suffix":""},{"id":294273531,"identity":"c69e6c8c-4ae7-4a48-b801-e42f5f9aaf85","order_by":3,"name":"Khabiba Agaliyeva","email":"","orcid":"","institution":"","correspondingAuthor":false,"prefix":"","firstName":"Khabiba","middleName":"","lastName":"Agaliyeva","suffix":""},{"id":294273532,"identity":"2cd21726-5bd7-40d8-bb3b-5cc17d2d3b49","order_by":4,"name":"Adolat Yusupova","email":"","orcid":"","institution":"","correspondingAuthor":false,"prefix":"","firstName":"Adolat","middleName":"","lastName":"Yusupova","suffix":""},{"id":294273534,"identity":"af1fcf80-f9b8-4c2d-a64a-3e75435b0ccd","order_by":5,"name":"Yusup Khamidov","email":"","orcid":"","institution":"Termez Institute of Engineering and Technology","correspondingAuthor":false,"prefix":"","firstName":"Yusup","middleName":"","lastName":"Khamidov","suffix":""}],"badges":[],"createdAt":"2024-04-18 07:32:59","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4285886/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4285886/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":69128123,"identity":"c4039dcb-3efe-4c7d-9107-c90809143cb9","added_by":"auto","created_at":"2024-11-16 05:38:46","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":324030,"visible":true,"origin":"","legend":"","description":"","filename":"ArticleEshpulatov2eng.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4285886/v1_covered_d8d3a18c-2eb5-4916-ae07-f0f7a6abf26a.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Dehydration of tomato products under electrical processing conditions","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"","lastPublishedDoi":"10.21203/rs.3.rs-4285886/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4285886/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe study is devoted to studying the influence of electrical treatment on the processes of dehydration of tomato products. 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