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KMID : 0380620180500030339
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.339 ~ p.343
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Comparative study on physicochemical properties of cherry tomato (Solanum lycopersicum var. cerasiforme) prepared using hot-air and combined drying
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Kang Eun-Jung
Park Ye-Ju
Park Seong-Su
Lee Jae-Kwon
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Abstract
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Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.
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KEYWORD
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combined drying, cherry tomato, superheated steam, lycopene, rehydration
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