Cherry Tomato Drying: Sun versus Convective Oven

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of ai...

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Bibliographic Details
Published in:Horticulturae 2021-03, Vol.7 (3), p.40
Main Authors: Alfeo, Vincenzo, Planeta, Diego, Velotto, Salvatore, Palmeri, Rosa, Todaro, Aldo
Format: Article
Language:English
Subjects:
Air temperature
antioxidant activity
Antioxidants
Drying
Drying ovens
drying process
Heat resistance
Humidity
Mathematical models
Moisture content
Parameters
Raw materials
Regression analysis
Temperature
tomato
Tomatoes
Water content
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Summary:Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae7030040