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.
|Numero di pagine||4|
|Rivista||Agro Food Industry Hi-Tech|
|Stato di pubblicazione||Published - 2013|
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