Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Takahiro Orikasa, Shoji Koide, Hana Sugawara, Manami Yoshida, Kazuhisa Kato, Uzuki Matsushima, Masumi Okada, Takashi Watanabe, Yasumasa Ando, Takeo Shiina, Akio Tagawa

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

We applied vacuum-microwave drying (VMD) to tomatoes and compared the fruit drying rates, quality, and taste with those of tomatoes dried using two conventional techniques, that is, microwave drying (MD) and hot air drying (HAD). VMD has the potential to reduce the energy cost of the drying process. The VMD samples were considerably lighter in color than the samples dried using MD and HAD. Moreover, the VMD samples were preferable in terms of taste compared with the MD and HAD samples. Collectively, the results of this multicriteria evaluation revealed that VMD is a more suitable and useful method than MD and HAD for obtaining high-quality dried tomatoes. Practical applications: Tomato fruits have short shelf lives that limit their commercialization as fresh products and increase postharvest losses. Dehydration is considered as an alternative for developing tomato fruit products with added value. VMD is an innovative and low energy-consuming drying process that can be used to obtain high-quality dried products. As per the results of this study, VMD is currently the most suitable and environmentally friendly drying process for tomatoes and it results in nutritious and appropriately colored and flavored dried tomatoes.

Original languageEnglish
Article numbere13625
JournalJournal of Food Processing and Preservation
Volume42
Issue number6
DOIs
Publication statusPublished - 2018 Jun
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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    Orikasa, T., Koide, S., Sugawara, H., Yoshida, M., Kato, K., Matsushima, U., Okada, M., Watanabe, T., Ando, Y., Shiina, T., & Tagawa, A. (2018). Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities. Journal of Food Processing and Preservation, 42(6), [e13625]. https://doi.org/10.1111/jfpp.13625