Ripe, fresh tomato halves of Rita cultivar were dried in a pilot-plant cabinet air dryer at 80 and 110 °C. During drying the variation in loss of weight and tomato temperature was continuously measured, and tomato samples were taken to make a visual evaluation of color and to determine the lycopene, ascorbic acid and 5-hydroxymethyl-2-furfural (HMF) contents. Color, ascorbic acid and HMF contents indicated severe oxidative heat damage during drying. Conversely, lycopene had a high stability during drying. The lycopene content decreased to a maximum of 10% after drying at 110 C and did not change during drying at 80 C
Oxidative heat damage of tomato halves as affected by drying / B. Zanoni, C. Peri, R. Nani, V. Lavelli. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 31:5(1998), pp. 395-401. [10.1016/S0963-9969(98)00102-1]
Oxidative heat damage of tomato halves as affected by drying
C. Peri;V. Lavelli
1998
Abstract
Ripe, fresh tomato halves of Rita cultivar were dried in a pilot-plant cabinet air dryer at 80 and 110 °C. During drying the variation in loss of weight and tomato temperature was continuously measured, and tomato samples were taken to make a visual evaluation of color and to determine the lycopene, ascorbic acid and 5-hydroxymethyl-2-furfural (HMF) contents. Color, ascorbic acid and HMF contents indicated severe oxidative heat damage during drying. Conversely, lycopene had a high stability during drying. The lycopene content decreased to a maximum of 10% after drying at 110 C and did not change during drying at 80 C
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