Drying and sterilization of tomato slices using infrared radiation

الملخص EN

Experiments were carried out to assess the utilization of infrared radiation for drying and sterilizing tomato slices using an infrared dryer.

To fulfill the objective of this research work, some operating parameters affecting the performance of the infrared dryer were taken into consideration: Three different levels of infrared intensity (0.973, 1.093, and 1.161 kW/m²), three different inlet air temperatures (40, 50 and 60°C) and three different tomato slices thicknesses (3, 5 and 7mm).

The experimental work included the use of the simple exponential model (Lewis's 1921) for describing the drying behavior and predicting the changes in moisture content of tomato slices during the drying process.

Evaluation of the infrared dryer was carried out taking into consideration tomato slices moisture ratio and final dried tomato slices quality.

The obtained data reveal that the final dried tomato slices quality in terms of ascorbic acid, total phenolic content, lycopene pigment and antioxidant activity were in the optimum region with the use of the infrared dryer under conditions of 0.973 kW/m² radiation intensity, 50 ⁰C air temperature and 5 mm tomato slices thickness.

The findings illustrated that