Considering the effect of drying temperatures (60, 70, 80, 90 degrees) on the firmness of tomatoes, is it possible to have an increase in the firmness value from 60 to 80 degrees and a sudden decrease at 90 degrees? if yes, what is the reason behind this?
Try the folloing links:
https://www.researchgate.net/publication/279974670_Zero_Energy_Cool_Chamber_for_Extending_the_Shelf-Life_of_Tomato_and_Eggplant?ev=prf_pub
http://cigrjournal.org/index.php/Ejounral/article/viewFile/684/678
http://www.sciencedirect.com/science/article/pii/S1658077X13000453
http://journal.ashspublications.org/content/136/6/441.full
Article Zero Energy Cool Chamber for Extending the Shelf-Life of Tom...
Well, the shapes will be changed drastically at the temperature you mentioned.
Tomato will get fully change its state from fruits to dry product, they are two different state cant be compared. But in transition state only tomato skin get much changed and solid will get more jelly like.
There is a strong relationship between temperature and physical properties of tomato.
The case mentioned is completely possible due to both glass transition temperature and bound water concept. Please try to explain your phenomenon in this way.
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