TY - JOUR
T1 - Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices
AU - Santos-Sánchez, Norma Francenia
AU - Valadez-Blanco, Rogelio
AU - Gómez-Gómez, Mayra Soledad
AU - Pérez-Herrera, Aleyda
AU - Salas-Coronado, Raúl
N1 - Funding Information:
We wish to thank the Universidad Tecnológica de la Mixteca (UTM) for funding this research. We also thank Mr. Manuel de Jesús Martínez-Ramírez for obtaining the tomatoes used in this work.
PY - 2012/4
Y1 - 2012/4
N2 - A rotating tray drier was built and controlled for drying of tomato slices at different temperatures (45, 50 and 60 °C) and air velocities (0.6 and 1.2 m s-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 °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).
AB - A rotating tray drier was built and controlled for drying of tomato slices at different temperatures (45, 50 and 60 °C) and air velocities (0.6 and 1.2 m s-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 °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).
KW - Ascorbic acid
KW - Color measuring
KW - Lycopene
KW - Rotating tray dryer
KW - Tomato dehydration
KW - Total polyphenols
UR - http://www.scopus.com/inward/record.url?scp=83955164213&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2011.09.015
DO - 10.1016/j.lwt.2011.09.015
M3 - Artículo
SN - 0023-6438
VL - 46
SP - 298
EP - 304
JO - LWT
JF - LWT
IS - 1
ER -