Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology
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Karen Coelho
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.
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- Masthead
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- Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
- Effects of Feed Powder Quantity and Compression Pressure on the Tensile Strength of Eurycoma longifolia Jack Tablets Using Different Binders
- A Multi-Scale Three-Dimensional CFD Model of a Full Loaded Cool Storage
- An Intelligent Signal Processing Method for High-Speed Weighing System
- Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs
- Influence of Drying on the Properties of Pears of the Rocha Variety (Pyrus communis
- Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products
- Modelling the Effect of Processing Parameters of Continuous Flow High Pressure Throttling System and Microfluidizer on Particle Size Distribution of Soymilk
- Optimization of Headspace Sampling Using Solid-Phase Microextraction (SPME) for Volatile Components in Starfruit Juice
- Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology
