Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 1, Pages 298-304Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2011.09.015
Keywords
Tomato dehydration; Rotating tray dryer; Lycopene; Ascorbic acid; Total polyphenols; Color measuring
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Funding
- Universidad Tecnologica de la Mixteca (UTM)
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A rotating tray drier was built and controlled for drying of tomato slices at different temperatures (45, 50 and 60 degrees C) and air velocities (0.6 and 1.2 m(-1)) with and without tray rotation. Drying curves were fitted using the Page mathematical model. Effective diffusivities for the different drying conditions correlated well with the chemical composition variables; lycopene, ascorbic acid and total polyphenols (TPP). The effect of drying conditions over quality of dried tomato slices was evaluated by quantifying their contents of lycopene, ascorbic acid and TPP, and measuring their color and rehydration ratio. The best drying conditions were 60 degrees C drying temperature and 0.6 m s(-1) air velocity with the use of tray rotation. These conditions minimized the degradation of lycopene (2.9%), ascorbic acid (17.3%) and TPP (2.1%) during drying. Tray rotation has a contribution on the a* color value, as well as on the lycopene and ascorbic acid concentrations (5% significance level). (C) 2011 Elsevier Ltd. All rights reserved.
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