Antioxidant activity and sensory attributes of tomatoes dehydrated by combination of microwave and convective heating

Luciano Cinquanta, Donatella Albanese, Alessandra Fratianni, Giovanna La Fianza, Luciano Cinquanta, Marisa Di Matteo

Risultato della ricerca: Articlepeer review

11 Citazioni (Scopus)

Abstract

Tomato halves were dried in a combined microwave-hot air system. Drying experiments were carried out byapplying the microwave energy (0.5 W/g) at the beginning of the dehydration process (for 2 and 3.5 hours); simultaneouslycombining microwave (0.25 W/g) with convective hot-air drying (70°C); and by applying only convective hot air at 70°C.The combined microwave-hot air heating reduced significantly the drying time (up to 50 %), if compared with the onlyconvective system. Simultaneous convective and microwave heating allowed besting preserving antioxidant activity ofdried tomatoes, by minimizing lycopene and phenols losses, while ensuring satisfied texture characteristics and lesspercentage shrinkage. Moreover, the same samples better preserved the colour characteristics of fresh tomato.
Lingua originaleEnglish
pagine (da-a)35-38
Numero di pagine4
RivistaAgro Food Industry Hi-Tech
Volume24
Stato di pubblicazionePublished - 2013

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.2200.2209???

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