This study introduces an innovative immersion pretreatment method at a constant temperature of 65℃to address issues typically encountered during the drying of tomato slices.Fresh tomato slices undergo pretreatment in...This study introduces an innovative immersion pretreatment method at a constant temperature of 65℃to address issues typically encountered during the drying of tomato slices.Fresh tomato slices undergo pretreatment in five different immersion solutions(0.2%KMS,0.2%KMS+1%CaCl_(2),65°Brix Sucrose,1%CaCl_(2),and 1%CaCl_(2)+55%Sucrose)for 25 min,followed by drying at 65℃with a consistent 30%relative humidity using a hot air convection dryer.The investigation evaluates the impact of pretreatment on physicochemical attributes,antioxidant properties,and microbial presence.The most effective pretreatment,involving a 0.2%Potassium Metabisulphite+1%Calcium Chloride solution,improves structural integrity and preserves color,vitamins,and antioxidant activity in dried tomato samples.This pretreatment also resulted in the highest total phenolic content(547.25 mg GAE/100g dry weight),total flavonoid content(39.61 mg QE/100g dry weight),and DPPH radical scavenging activity(65.31 EC_(50) g/100g dry weight).The study concludes that utilizing 0.2%Potassium Metabisulphite+1%Calcium Chloride at 65℃is a viable method for producing high-quality dried tomatoes,preserving desired physicochemical and nutritional attributes.This research addresses the increasing demand for nutritious dehydrated tomato products.展开更多
文摘This study introduces an innovative immersion pretreatment method at a constant temperature of 65℃to address issues typically encountered during the drying of tomato slices.Fresh tomato slices undergo pretreatment in five different immersion solutions(0.2%KMS,0.2%KMS+1%CaCl_(2),65°Brix Sucrose,1%CaCl_(2),and 1%CaCl_(2)+55%Sucrose)for 25 min,followed by drying at 65℃with a consistent 30%relative humidity using a hot air convection dryer.The investigation evaluates the impact of pretreatment on physicochemical attributes,antioxidant properties,and microbial presence.The most effective pretreatment,involving a 0.2%Potassium Metabisulphite+1%Calcium Chloride solution,improves structural integrity and preserves color,vitamins,and antioxidant activity in dried tomato samples.This pretreatment also resulted in the highest total phenolic content(547.25 mg GAE/100g dry weight),total flavonoid content(39.61 mg QE/100g dry weight),and DPPH radical scavenging activity(65.31 EC_(50) g/100g dry weight).The study concludes that utilizing 0.2%Potassium Metabisulphite+1%Calcium Chloride at 65℃is a viable method for producing high-quality dried tomatoes,preserving desired physicochemical and nutritional attributes.This research addresses the increasing demand for nutritious dehydrated tomato products.
