Abstract
The influence of different drying temperatures on the drying kinetics and quality of tomato slices was studied. In particular, the effect of hot air temperature on the lycopene content, non-enzymatic browning, colour and flavour changes during drying at various temperatures in the range of 50-80 o C was investigated. Drying time reduced from 1140 mins to 540 mins as the air temperature increased from 50 to 80 o C. The non-enzymatic browning increased with temperature from 0.485 to 1.40. The lycopene levels of the fresh tomatoes significantly (p=0.05) increased from an initial value of 2.96 mg/100g to 61.23 mg/100g, 59.10 mg/100g, 60.88 mg/100g, and 65.28 mg/100g when dried at 50, 60, 70, and 80 o C respectively. Eleven out of the twelve sensors used in the electronic nose system indicated flavour degradation of all dried samples compared with the fresh tomatoes. The values of the hue angles recorded for the dried tomatoes ranged between 51.81 o and 61.95 o , revealing that the dried tomatoes were yellow hued, thus indicating less browning. The drying characteristics curves were evaluated against the Page, Henderson and Pabis, and the Logarithmic mathematical models but the Page model best described the drying of tomato slices. The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be 5.1310 -10 m 2 s -1 , 6.4510 -10 m 2 s -1 , 8.4410 -10 m 2 s -1 , and 10.26 10 -10 m 2 s -1 at respective hot air temperatures of 50, 60, 70, and 80 o C with activation energy for moisture removal of 22.28 KJ/mol.
Abstract from the paper’s OpenAlex record; open copy licensed other-oa. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 14
Claim · model-written summary
Drying time fell from 1140 to 540 minutes as air temperature rose from 50 to 80 o C.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- air temperature increased from 50 to 80 o Ce0
- Outcome
- Drying timee0
- Direction
- reducede0
- Value
- 1140 mins to 540 minse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying time reduced from 1140 mins to 540 mins as the air temperature increased from 50 to 80 o C.”
t0“Tomato Slices”
Claim · model-written summary
Non-enzymatic browning increased with temperature from 0.485 to 1.40.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- temperaturee0
- Outcome
- non-enzymatic browninge0
- Direction
- increasede0
- Value
- 0.485 to 1.40e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The non-enzymatic browning increased with temperature from 0.485 to 1.40.”
t0“Tomato Slices”
Claim · model-written summary
Lycopene rose from 2.96 mg/100g in fresh tomatoes to 61.23 mg/100g after drying at 50 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 50e0
- Outcome
- lycopene levelse0
- Direction
- increasede0
- Value
- 61.23 mg/100ge0
- Qualifier
- 2.96 mg/100ge0
- Comparator
- fresh tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lycopene levels of the fresh tomatoes significantly (p=0.05) increased from an initial value of 2.96 mg/100g to 61.23 mg/100g, 59.10 mg/100g, 60.88 mg/100g, and 65.28 mg/100g when dried at 50, 60, 70, and 80 o C respectively.”
t0“Tomato Slices”
Claim · model-written summary
Lycopene rose from 2.96 mg/100g in fresh tomatoes to 59.10 mg/100g after drying at 60 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 60e0
- Outcome
- lycopene levelse0
- Direction
- increasede0
- Value
- 59.10 mg/100ge0
- Qualifier
- 2.96 mg/100ge0
- Comparator
- fresh tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lycopene levels of the fresh tomatoes significantly (p=0.05) increased from an initial value of 2.96 mg/100g to 61.23 mg/100g, 59.10 mg/100g, 60.88 mg/100g, and 65.28 mg/100g when dried at 50, 60, 70, and 80 o C respectively.”
t0“Tomato Slices”
Claim · model-written summary
Lycopene rose from 2.96 mg/100g in fresh tomatoes to 60.88 mg/100g after drying at 70 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 70e0
- Outcome
- lycopene levelse0
- Direction
- increasede0
- Value
- 60.88 mg/100ge0
- Qualifier
- 2.96 mg/100ge0
- Comparator
- fresh tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lycopene levels of the fresh tomatoes significantly (p=0.05) increased from an initial value of 2.96 mg/100g to 61.23 mg/100g, 59.10 mg/100g, 60.88 mg/100g, and 65.28 mg/100g when dried at 50, 60, 70, and 80 o C respectively.”
t0“Tomato Slices”
Claim · model-written summary
Lycopene rose from 2.96 mg/100g in fresh tomatoes to 65.28 mg/100g after drying at 80 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 80e0
- Outcome
- lycopene levelse0
- Direction
- increasede0
- Value
- 65.28 mg/100ge0
- Qualifier
- 2.96 mg/100ge0
- Comparator
- fresh tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lycopene levels of the fresh tomatoes significantly (p=0.05) increased from an initial value of 2.96 mg/100g to 61.23 mg/100g, 59.10 mg/100g, 60.88 mg/100g, and 65.28 mg/100g when dried at 50, 60, 70, and 80 o C respectively.”
t0“Tomato Slices”
Claim · model-written summary
Eleven of twelve electronic nose sensors indicated flavour degradation in dried samples relative to fresh tomatoes.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- dried samplese0
- Outcome
- flavour degradatione0
- Direction
- degradatione0
- Value
- Eleven out of the twelve sensorse0
- Comparator
- fresh tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Eleven out of the twelve sensors used in the electronic nose system indicated flavour degradation of all dried samples compared with the fresh tomatoes.”
t0“Tomato Slices”
Claim · model-written summary
Dried tomatoes had hue angles of 51.81 o to 61.95 o and a yellow hue indicating less browning.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- hue anglese0
- Value
- 51.81 o and 61.95 oe0
- Qualifier
- yellow huede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The values of the hue angles recorded for the dried tomatoes ranged between 51.81 o and 61.95 o , revealing that the dried tomatoes were yellow hued, thus indicating less browning.”
t0“Tomato Slices”
Claim · model-written summary
The Page model best described tomato slice drying among the tested models.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- best described the drying of tomato slicese0
- Direction
- beste0
- Comparator
- Henderson and Pabis, and the Logarithmic mathematical modelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The drying characteristics curves were evaluated against the Page, Henderson and Pabis, and the Logarithmic mathematical models but the Page model best described the drying of tomato slices.”
t0“Tomato Slices”
Claim · model-written summary
Effective moisture diffusivity increased with drying temperature and was 5.1310 -10 m 2 s -1 at 50 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 50e0
- Outcome
- effective moisture diffusivity coefficiente0
- Direction
- increasede0
- Value
- 5.1310 -10 m 2 s -1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be 5.1310 -10 m 2 s -1 , 6.4510 -10 m 2 s -1 , 8.4410 -10 m 2 s -1 , and 10.26 10 -10 m 2 s -1 at respective hot air temperatures of 50, 60, 70, and 80 o C with activation energy for moisture removal of 22.28 KJ/mol.”
t0“Tomato Slices”
Claim · model-written summary
Effective moisture diffusivity increased with drying temperature and was 6.4510 -10 m 2 s -1 at 60 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 60e0
- Outcome
- effective moisture diffusivity coefficiente0
- Direction
- increasede0
- Value
- 6.4510 -10 m 2 s -1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be 5.1310 -10 m 2 s -1 , 6.4510 -10 m 2 s -1 , 8.4410 -10 m 2 s -1 , and 10.26 10 -10 m 2 s -1 at respective hot air temperatures of 50, 60, 70, and 80 o C with activation energy for moisture removal of 22.28 KJ/mol.”
t0“Tomato Slices”
Claim · model-written summary
Effective moisture diffusivity increased with drying temperature and was 8.4410 -10 m 2 s -1 at 70 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 70e0
- Outcome
- effective moisture diffusivity coefficiente0
- Direction
- increasede0
- Value
- 8.4410 -10 m 2 s -1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be 5.1310 -10 m 2 s -1 , 6.4510 -10 m 2 s -1 , 8.4410 -10 m 2 s -1 , and 10.26 10 -10 m 2 s -1 at respective hot air temperatures of 50, 60, 70, and 80 o C with activation energy for moisture removal of 22.28 KJ/mol.”
t0“Tomato Slices”
Claim · model-written summary
Effective moisture diffusivity increased with drying temperature and was 10.26 10 -10 m 2 s -1 at 80 o C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 80e0
- Outcome
- effective moisture diffusivity coefficiente0
- Direction
- increasede0
- Value
- 10.26 10 -10 m 2 s -1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be 5.1310 -10 m 2 s -1 , 6.4510 -10 m 2 s -1 , 8.4410 -10 m 2 s -1 , and 10.26 10 -10 m 2 s -1 at respective hot air temperatures of 50, 60, 70, and 80 o C with activation energy for moisture removal of 22.28 KJ/mol.”
t0“Tomato Slices”
Claim · model-written summary
Activation energy for moisture removal was 22.28 KJ/mol.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- activation energy for moisture removale0
- Value
- 22.28 KJ/mole0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“activation energy for moisture removal of 22.28 KJ/mol.”
t0“Tomato Slices”
The same questions in other papers
processing · quality: general · Solanum lycopersicum (tomato)Positive and negative results
3 papers in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
5 papers more in this group
See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.