Abstract
The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70-80 oC; variant 2 at 90-75 oC), countercurrent system (variant 1 at 55-65 oC, variant 2 at 65-75 oC) and combined system (85-55 oC and 55-65 oC). In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases.
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Claims 9
Claim · model-written summary
Drying regimes differed significantly in nutritional impact.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- temperature regimese0
- Outcome
- nutritive value of dried tomatoe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems.”
Claim · model-written summary
Cocurrent variants differed significantly by temperature mode.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- differences in temperature modese0
- Comparator
- variant 1 and variant 2e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2).”
Claim · model-written summary
Every variant had a constant drying-rate period of about 3.5 h.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- period of constant drying ratee0
- Value
- about 3.5 he0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“in all variants, period of constant drying rate lasted about 3.5 h”
Claim · model-written summary
Total drying was fastest with cocurrent flow of nonsaturated hot air and material.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- parallel cocurrent flow of non-saturated hot air and materiale0
- Outcome
- total dryinge0
- Direction
- fasteste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material.”
Claim · model-written summary
Tomato total carbohydrate content depended on drying temperature.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- temperature regimee0
- Outcome
- content of total carbohydratese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems.”
Claim · model-written summary
Lower-temperature drying preserved more carbohydrate than higher-temperature drying.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- lower temperaturese0
- Outcome
- carbohydrate contente0
- Direction
- highere0
- Comparator
- higher drying temperaturese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures.”
Claim · model-written summary
Vitamin C fell significantly in all drying systems.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- all drying systemse0
- Outcome
- vitamin Ce0
- Direction
- lossese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“Significant losses of vitamin C were determined in all drying systems.”
Claim · model-written summary
Lycopene generally decreased slightly under all drying conditions.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- all experimental conditionse0
- Outcome
- lycopene contente0
- Direction
- decrease slightlye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“The lycopene content under all experimental conditions generally showed a tendency to decrease slightly.”
Claim · model-written summary
Lycopene loss in dried relative to fresh fruit ranged from 4.94% to 19.98% and was not significant.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- drye0
- Outcome
- contente0
- Direction
- losse0
- Value
- 4.94% to 19.98%e0
- Comparator
- fresh tomato fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases.”
The same questions in other papers
processing · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
12 papers in the same direction as this paper · 16 in the opposite direction
- positive
- no effect
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25 papers more in this group
See all 29 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.