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RESEARCH PRODUCT
Cherry Tomato Drying: Sun versus Convective Oven
Salvatore VelottoRosa PalmeriDiego PlanetaAldo TodaroVincenzo Alfeosubject
0106 biological sciencesConvectionMaterials sciencebiologyantioxidant activity04 agricultural and veterinary sciencesPlant Sciencelcsh:Plant culturetomatoHorticultureSolar dryingbiology.organism_classification01 natural sciencesHorticulturedrying processCherry tomatoDrying time010608 biotechnologyAir temperaturetomato antioxidant activity drying processlcsh:SB1-11100405 other agricultural sciencesWater content040502 food sciencedescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-02-27 | Horticulturae |