The hot air drying with blanching pretreatment may provide a practical method for the production of dried cherry tomatoes. The influences of drying temperature (50°C , 60°C, 70°C and 80°C) and blanching on the drying kinetics of cherry tomatoes were studied. Nine mathematical models were evaluated and the determination of coefficient (R 2 ), chi-square (χ 2 ) and root mean square errors (RMSE) were compared. The Logarithmic model gave best results with R 2 of 0.9992 and 0.9995 for fresh and blanched cherry tomatoes, respectively. The values of effective moisture diffusivity coefficient D eff varied in the range of 1.7281 Â 10 −9 to 4.6306 Â 10 −9 m 2 s −1 for the fresh cherry tomatoes, while 2.1034 Â 10 −9 to 6.6487 Â 10 −9 m 2 s −1 for the blanched samples. The values of activation energy were 31.99 and 36.21 kJ mol −1 for the raw and blanched cherry tomatoes, respectively. Furthermore, the effect of temperature and blanching on color change of cherry tomatoes was measured.

The aim of this study was to develop an environmentally friendly process to extract anthocyanins from blueberry pomace using water as a solvent and directly microencapsulate anthocyanins by spray drying. The anthocyanins in water and ethanol extracts were characterized by high-performance liquid chromatography and mass spectrometry. The malvidin-3-O-galactoside and malvidin-3-O-glucoside were identified as the main anthocyanins in the blueberry pomace. The anthocyanins profiles of water extracts were similar to that by ethanol extraction. The effects of extraction parameters including solid-to-liquid ratio and temperature on the extraction efficiency and anthocyanins concentration were studied. The blueberry anthocyanins degraded at temperatures higher than 60 °C and all anthocyanins showed similar degradation tendency. The result showed that the artificial neural network (ANN) modeling could be well used to portray the effects of these parameters. Finally, the water extracts were successfully spray dried to produce microencapsulation of blueberry anthocyanins with maltodextrin (MD) as wall materials.