Abstract
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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Claims 5
Claim · model-written summary
Estimated moisture diffusivity ranged from 1.01 × 10−9 to 1.53 × 10−9 m2/s.
- Taxon
- tomato
Solanum lycopersicume1 - Outcome
- effective moisture diffusivity coefficient values Deffe0
- Value
- 1.01 × 10−9–1.53 × 10−9 m2/se0
- Qualifier
- R2 higher than 0.9432e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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.”
e1“Rila tomato peel drying process”
Claim · model-written summary
The Two-term model best predicted moisture ratio.
- Taxon
- tomatoSolanum lycopersicume1
- Outcome
- best prediction of moisture ratioe0
- Qualifier
- highest R2 and lowest χ2 and RMSE valuese0
- Comparator
- Two-terme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two-term presents the best prediction of moisture ratio with the highest R2 and lowest χ2 and RMSE values.”
e1“Rila tomato peel drying process”
Claim · model-written summary
Increasing drying temperature predicted 94% lycopene degradation.
- Taxon
- tomatoSolanum lycopersicume1
- Treatment
- Increasing the drying temperature from 50 °C to 110 °Ce0
- Outcome
- degradation of 94% for lycopenee0
- Direction
- degradatione0
- Value
- 94%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the drying temperature from 50 °C to 110 °C, a degradation of 94% for lycopene and 83% for β-carotene were predicted.”
e1“Rila tomato peel drying process”
Claim · model-written summary
Increasing drying temperature predicted 83% β-carotene degradation.
- Taxon
- tomatoSolanum lycopersicume1
- Treatment
- Increasing the drying temperature from 50 °C to 110 °Ce0
- Outcome
- β-carotenee0
- Direction
- degradatione0
- Value
- 83%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the drying temperature from 50 °C to 110 °C, a degradation of 94% for lycopene and 83% for β-carotene were predicted.”
e1“Rila tomato peel drying process”
Claim · model-written summary
Drying one kg of Rila tomato peel at 50 °C requires 56.60 ± 0.51 kWh.
- Taxon
- tomatoSolanum lycopersicume0
- Material
- Rilae0
- Outcome
- specific energy consumptione0
- Value
- 56.60 ± 0.51 kWhe0
- Qualifier
- at 50 °C to avoid carotenoid degradatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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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