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Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices
Si Tan,Yiwen Miao,Hongxia Xiang,Weihua Tan,Wenfeng Li 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.5
The purpose was to explore the drying kinetics,the moisture effective diffusivities, color, total polyphenols,lycopene and antioxidant activities of dried tomatoslices by air-impingement jet drying (AIJD). The resultsshowed that high temperature increased the drying rate, andModified Page model accurately predicted the AIJD characteristicsof tomato slices. AIJD is better than hot airdrying in shortening drying time, enhancing drying rate anddecreasing the loss of total polyphenols, lycopene andantioxidant capacity of tomato slices. Tomato slices driedby AIJD also showed higher lightness and redness. Lycopenecontent and antioxidant activity of tomato slices driedby AIJD were increased by higher drying temperature. Based on experimental data, AIJD at 80 C can be used intomato drying process due to the advantages in dryingefficiency and content of bioactive compounds. This studywill provide helpful information for the production of highquality of dried tomato products.