Thin layer drying of tomato slices

Abstract

The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum L.) slices have been investigated. Drying experiments were carried out at four different temperatures (50, 60, 65 and 70 °C). The effect of drying temperatures on the drying behavior of the tomato slices was evaluated. All drying experiments had only falling rate period. The average effective diffusivity values varied from 0.5453×10−9 to 2.3871×10−9 m2/s over the temperature range studied and the activation energy was estimated to be 61.004 kJ/mol. In order to select a suitable form of the drying curve, six different thin layer drying models (Henderson–Pabis, Page, Diamante et al., Wang and Singh, Logarithmic and Newton models) were fitted to the experimental data. The goodness of fit tests indicated that the Logarithmic model gave the best fit to experimental results, which was closely followed by the Henderson– Pabis model. The influence of varied drying temperatures on quality attributes of the tomato slices viz. Hunter color parameters, ascorbic acid, lycopene, titratable acidity, total sugars, reducing sugars and sugar/acid ratio of dried slices was also studied. Slices dried at 50 and 60 °C had high amount of total sugars, lycopene, sugar/acid ratio, Hunter L- and a-values. Drying of slices at 50 °C revealed optimum retention of ascorbic acid, sugar/acid ratio and red hue, whereas, drying at higher temperature (65 and 70 ° C) resulted in a considerable decrease in nutrients and colour quality of the slices