Influence of Pretreatments and Drying methods on Water Activity, Dehydration and Rehydration ratio of Dried Tomato

Hameed, Omar Bin; Ahsan, Hafiza; Rather, A. H.; Hussain, S. Z.; Naik, H. R.

doi:10.13005/bbra/2391

Cited by 3 publications

(2 citation statements)

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“…e observed decrease in the lycopene content of tomatoes after drying in this experimental work is in agreement with [10,15,26] who studied tomato. It was reported that thermal processing of tomatoes into paste results in decreases in the lycopene concentration of 9-28% and longer processing may also result in increased losses [27].…”

Section: Quality Of Dried Tomato Slicessupporting

confidence: 92%

“…Mwende et al [10] found higher retention of lycopene in 0.5% calcium chloride-pretreated samples than the untreated control during oven drying of different varieties of tomato slices at 50 °C, 60 °C, and 70 °C to a final moisture content of 13% (wb). Hameed et al [26] also reported higher retention of lycopene for 1% sodium chloride-pretreated samples than the untreated ones during sun, solar tunnel, and cabinet drying of two varieties of tomato slices. is higher retention in the lycopene content of pretreated tomatoes indicates that predrying treatments can minimize the oxidation of lycopene during drying.…”

Section: Quality Of Dried Tomato Slicesmentioning

confidence: 91%

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Effect of Different Predrying Treatments on Physicochemical Quality and Drying Kinetics of Twin Layer Solar Tunnel Dried Tomato (Lycopersicon esculentum L.) Slices

Dufera

Hofäcker

Esper³

et al. 2022

Journal of Food Quality

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In tomato drying, degradation in final quality may occur based on the drying method used and predrying preparation. Hence, this research was conducted to evaluate the effect of different predrying treatments on physicochemical quality and drying kinetics of twin-layer-solar-tunnel-dried tomato slices. During the experimental work, tomato slices of var. Galilea were used. As predrying treatments, 0.5% calcium chloride (CaCl2), 0.5% ascorbic acid (C6H8O6), 0.5% citric acid (C6H8O7), and 0.5% sodium chloride (NaCl) were used. The tomato samples were sliced to 5 mm thickness, socked in the pretreatments for ten minutes, and dried in a twin layer solar tunnel dryer under the weather conditions of Jimma, Ethiopia. Untreated samples were used as control. The moisture losses from the samples were monitored by weighing samples at 2 h interval from each treatment. SAS statistical software version 9.2 was used for analyzing data on the physicochemical quality of tomato slices in CRD with three replications. From the experimental result, it was observed that dried tomato slices pretreated with 0.5% ascorbic acid gave the best retention of vitamin C and total phenolic content with a high sugar/acid ratio. Better retention of lycopene and fast drying were observed in dried tomato slices pretreated with 0.5% sodium chloride, and pretreating tomatoes with 0.5% citric acid resulted in better color values than the other treatments. Compared to the control, pretreating significantly preserved the overall quality of dried tomato slices and increased the moisture removal rate in the twin layer solar tunnel dryer.

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