Drying of sliced tomato (Lycopersicon esculentumL.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

• DOI: 10.1111/jfpe.13624
• Publication Date: 2020-12-26T06:45:03Z
• Authors: Asaad Rehman Al‐H...; Mohsen Gavahian; Francisco J. Barba; José M. Lorenzo; Zainab Musaddaq A...; Deepak Kumar Verma
• Keywords: Browning; Vacuum drying

Abstract This study aimed to explore the impact of halogen drying temperature (60, 70, and 80°C) on kinetics some sensory physical properties tomato slices. Also, suitability previously proposed models for predicting process slices was assessed compared with that a newly model using root mean square error, reduced chi‐square, determination coefficient. According results, increasing from 60 80°C time 150 106 min but increased energy consumption. Experimental curves indicated only one falling rate period temperatures 70°C, while two consecutive periods were observed due case‐hardening phenomenon. The highest score obtained samples dried at 60°C. effective moisture diffusion varied between 7.96 × 10 −9 1.07 −8 m 2 /s. color parameters ( L *, b */ ∆ E ) significantly affected by temperature. browning index mass transfer coefficient p < .05) increase results introduced as promising processing technology Practical applications Drying, such drying, is common in food industry. A novel technique, is, explored present study. innovative showed good potential upscaling, considering its ability saving consumption, reducing time, producing high‐quality products. effects important parameters, temperature, quality product explained which can help future commercial applications. Furthermore, new mathematical this be used industry predict achieve automation.