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

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorKocabiyik, Habib
dc.contributor.authorYilmaz, Nese
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorSumer, Sarp Korkut
dc.contributor.authorBuyukcan, Mehmet Burak
dc.date.accessioned2025-01-27T20:14:19Z
dc.date.available2025-01-27T20:14:19Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis 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/m(2) 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/m(2). Shrinkage and rehydration ratio varied between 0.139 from 0.203 and 2.14 from 3.40 for all the drying conditions, respectively. Delta E values varied from 5.70 to 13.06. The contents of vitamin C and beta-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.
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [TOVAG-109O578]; TUBITAK
dc.description.sponsorshipThe 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 Yilmaz.
dc.identifier.doi10.1007/s11947-014-1418-3
dc.identifier.endpage525
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84922431774
dc.identifier.scopusqualityQ1
dc.identifier.startpage516
dc.identifier.urihttps://doi.org/10.1007/s11947-014-1418-3
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21049
dc.identifier.volume8
dc.identifier.wosWOS:000349245500003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectTomato
dc.subjectInfrared drying
dc.subjectSpecific energy consumption
dc.subjectShrinkage
dc.subjectRehydration
dc.subjectVitamin C
dc.subjectLycopene
dc.subjectbeta-carotene
dc.titleDrying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation
dc.typeArticle

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