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Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation

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Abstract

This study was performed to determine the drying characteristics and final product quality of tomato slices dried at infrared radiation intensities of 1830, 2385, 2640, 2880, and 3165 W/m2 and at air velocities of 1.0, 1.5, and 2.0 m/s. A comprehensive analysis of dried products was performed on their drying kinetics, drying time, specific energy consumption, shrinkage, rehydration ratio, color, vitamin C, and lycopene. The results showed that drying time was prolonged with increasing air velocity while it was shortened with increasing infrared radiation intensity. The lowest energy consumption occurred at the air velocity of 1.0 m/s and at infrared radiation intensity of 2640 W/m2. Shrinkage and rehydration ratio varied between 0.139 from 0.203 and 2.14 from 3.40 for all the drying conditions, respectively. ΔE values varied from 5.70 to 13.06. The contents of vitamin C and β-carotene in infrared dried tomatoes were decreased by 2–51 and 5–51 %, respectively, while there was a significant increase in lycopene content varying between 50 from 529 %. Totally, it was observed that infrared drying of tomato provided good nutrient retention and low cost of energy. Therefore, infrared radiation can be suggested in both nutritional and operational aspects in terms of drying tomato slices.

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Acknowledgments

The data used in this work comprise a part of the research project (TOVAG-109O578) supported by the Scientific and Technical Research Council of Turkey (TUBITAK). In addition, the authors thank TUBITAK for the PhD scholarship granted to Nese Yılmaz.

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Authors and Affiliations

  1. Department of Agricultural Machinery, Faculty of Agriculture, Canakkale Onsekiz Mart University, 17100, Canakkale, Turkey

    Habib Kocabiyik, Sarp Korkut Sumer & Mehmet Burak Buyukcan

  2. Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, 17100, Canakkale, Turkey

    Nese Yilmaz & Necati Baris Tuncel

Authors
  1. Habib Kocabiyik
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  2. Nese Yilmaz
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  3. Necati Baris Tuncel
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  4. Sarp Korkut Sumer
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  5. Mehmet Burak Buyukcan
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Correspondence to Habib Kocabiyik.

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Kocabiyik, H., Yilmaz, N., Tuncel, N.B. et al. Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation. Food Bioprocess Technol 8, 516–525 (2015). https://doi.org/10.1007/s11947-014-1418-3

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  • DOI: https://doi.org/10.1007/s11947-014-1418-3

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