Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes

Li, Liying; Yang, Cheng; Zhang, Jian; Zhang, Lianfu

doi:10.3390/foods11213333

Cited by 2 publications

(2 citation statements)

References 51 publications

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“…Tomatoes are a nutritional food source in many diets all over the world and are known to provide a number of health benefits. This is mostly because they contain carotenoids such as lycopene and β-carotene, which have antioxidant properties and protect against heart disease and other health conditions [1][2][3][4][5][6]. Tomatoes supply more than 85% of the lycopene required for human nutrition since they are widely consumed in both fresh and tomato-related products [7].…”

Section: Introductionmentioning

confidence: 99%

“…These reactions are mainly caused by the exposure to light, heat, and oxygen because carotenoids present unsaturated double bonds [9,18]. Moreover, it was observed that dried tomato samples have higher lycopene and β-carotene contents than fresh samples due to the improvement of the extraction process caused by the reduction of the sample moisture [2].…”

Section: Introductionmentioning

confidence: 99%

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Mathematical Modeling of Thin-Layer Drying Kinetics of Tomato Peels: Influence of Drying Temperature on the Energy Requirements and Extracts Quality

Popescu,

Iancu,

Plesu

et al. 2023

Foods

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Tomato drying implies high energy consumption due to the high moisture content, and limiting drying temperatures is necessary to avoid carotenoid degradation. To explain the mechanism of moisture transport through the material and to scale up the drying process, drying experiments are needed and supported by mathematical modeling. For the Rila tomato peel drying process, ten thin-layer mathematical models were formulated based on experimental data for six temperatures (50–75 °C) and validated by statistical analysis. Considering the slab geometry of the peels sample and Fick’s second law of diffusion model, the calculated effective moisture diffusivity coefficient values Deff varied between 1.01 × 10−9–1.53 × 10−9 m2/s with R2 higher than 0.9432. From the semi-theoretical models, Two-term presents the best prediction of moisture ratio with the highest R2 and lowest χ2 and RMSE values. Using the experimental data on extract quality (carotenoid content), two degradation models were formulated. Increasing the drying temperature from 50 °C to 110 °C, a degradation of 94% for lycopene and 83% for β-carotene were predicted. From the energy analysis, a specific energy consumption of 56.60 ± 0.51 kWh is necessary for hot-air drying of 1 kg of Rila tomato peel at 50 °C to avoid carotenoid degradation.

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