Abstract
The present study aimed to evaluate the drying quality of three tomato cultivars (Amoroso, Berlinto and Messina) at low final-moisture content. Tomatoes were cut into slices and hot-air-dried from 92% (wet basis) to 12% final moisture content at 55 degrees C, 65 degrees C and 75 degrees C at 1.5 m/sec air flow. Color, total soluble solids (TSS), titratable acidity (TA) and ascorbic acid (AA) content were measured in both fresh and dried tomatoes. Brightness of the dried tomato slices was significantly decreased, while intensity of the red and yellow colors and brightness of the red color (a*/b*) increased. Low overall color change (DeltaE) was obtained at the lowest drying temperature (55 degrees C). Messina and Amoroso showed a higher a* value and lower DeltaE, respectively. The TSS content was increased, while the TA and AA contents were decreased through drying. This study shows that it is possible to hot-air dry tomato slices to a final moisture content of 12% maintaining quality that is comparable with studies where the final-moisture content was higher (15% or more).
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Claims 9
Claim · model-written summary
Drying significantly reduced tomato-slice brightness.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- driede0
- Outcome
- Brightnesse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Brightness of the dried tomato slices was significantly decreased”
Claim · model-written summary
Drying increased red and yellow color intensity and red-color brightness.
- Taxon
- red and yellow colorse0
- Outcome
- intensity of the red and yellow colors and brightness of the red color (a*/b*)e0
- Direction
- increasede0
Not reportedTreatmentComparator
Verbatim
e0“intensity of the red and yellow colors and brightness of the red color (a*/b*) increased”
Claim · model-written summary
The lowest drying temperature yielded low overall color change.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- lowest drying temperature (55 degrees C)e0
- Outcome
- overall color change (DeltaE)e0
- Direction
- Lowe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“Low overall color change (DeltaE) was obtained at the lowest drying temperature (55 degrees C).”
Claim · model-written summary
Messina had a higher a* value.
- Taxon
- tomatoSolanum lycopersicumt0
- Material
- Messinae0
- Outcome
- a* valuee0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“Messina and Amoroso showed a higher a* value and lower DeltaE, respectively.”
Claim · model-written summary
Amoroso had lower overall color change.
- Taxon
- tomatoSolanum lycopersicumt0
- Material
- Amorosoe0
- Outcome
- DeltaEe0
- Direction
- lowere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“Messina and Amoroso showed a higher a* value and lower DeltaE, respectively.”
Claim · model-written summary
Drying increased total soluble solids.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- dryinge0
- Outcome
- TSS contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“The TSS content was increased, while the TA and AA contents were decreased through drying.”
Claim · model-written summary
Drying decreased titratable acidity.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- dryinge0
- Outcome
- TAe0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“The TSS content was increased, while the TA and AA contents were decreased through drying.”
Claim · model-written summary
Drying decreased ascorbic acid content.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- dryinge0
- Outcome
- AA contentse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“The TSS content was increased, while the TA and AA contents were decreased through drying.”
Claim · model-written summary
Hot-air drying to 12% moisture retained quality comparable with higher final moisture studies.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot-air drye0
- Outcome
- qualitye0
- Value
- 12%e0
- Comparator
- studies where the final-moisture content was higher (15% or more)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato”
e0“hot-air dry tomato slices to a final moisture content of 12% maintaining quality that is comparable with studies where the final-moisture content was higher (15% or more)”
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See all 29 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.