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- Title
Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology.
- Authors
Coelho, Karen; Costa, Bruna R.; Pinto, Luiz Antonio de Almeida
- Abstract
The increasing interest in the antioxidant activity of lycopene has been to promote the consumption of tomato and tomato-based products. The aim of this work was to evaluate tomato ( Lycopersicon esculentum Mill) drying in thin layer through response surface methodology. The independent variables investigated in this study were drying air temperature (60, 70 and 80°C) and wet sample thickness (3, 5 and 7 mm). The drying condition with the lower colour value (Hue angle) and higher lycopene content was 60°C and sample thickness of 3 mm. In this condition, the responses for the colour (Hue angle) and lycopene content values were 47.7 0.2° and 301.9 3.1 μg g-1, respectively. The lycopene loss was similar to that reported in the literature (30-50%) using more expensive methods of tomato drying such as freeze-drying and lyophilization.
- Subjects
LYCOPENE; ANTIOXIDANTS; TOMATO products; TOMATO drying; FREEZE-drying; COLOR of vegetables
- Publication
International Journal of Food Engineering, 2013, Vol 9, Issue 2, p233
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2012-0202