Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices

Chang, 2006, Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes, Journal of Food Engineering, 77, 478, 10.1016/j.jfoodeng.2005.06.061 Chun, 2005, Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet, Journal of the Science of Food and Agriculture, 85, 1715, 10.1002/jsfa.2176 Crank, 1979 Dewanto, 2002, Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity, Journal of Agricultural and Food Chemistry, 50, 3010, 10.1021/jf0115589 Doymaz, 2007, Air-drying characteristics of tomatoes, Journal of Food Engineering, 78, 1291, 10.1016/j.jfoodeng.2005.12.047 Doymaz, 2011, Drying characteristics of sweet cherry, Food and Bioproducts Processing, 89, 31, 10.1016/j.fbp.2010.03.006 Fellows, 2009 Fish, 2002, A quantitative assay for lycopene that utilizes reduced volumes of organic solvents, Journal of Food Composition and Analysis, 15, 309, 10.1006/jfca.2002.1069 Foust, 1980 Giovanelli, 2002, Water sorption, drying and antioxidant properties of dried tomato products, Journal of Food Engineering, 52, 135, 10.1016/S0260-8774(01)00095-4 Julián-Loaeza, 2011, Chemical composition, color, and antioxidant activity of three varieties of Annona diversifolia Safford fruits, Industrial Crops and Products, 34, 1262, 10.1016/j.indcrop.2010.06.012 Kerkhofs, 2005, Change in colour and antioxidant content of tomato cultivars following forced-air drying, Plant Foods for Human Nutrition, 60, 117, 10.1007/s11130-005-6839-8 Khattab, 1997, Novel design of an agricultural dryer, Energy Sources, 19, 417, 10.1080/00908319708908860 Khazaei, 2008, A novel alternative method for modeling the effects of air temperature and slice thickness on quality and drying kinetics of tomato slices: superposition technique, Drying Technology, 26, 759, 10.1080/07373930802046427 Latapi, 2006, Influence of pre-drying treatments on quality and safety of sun-dried tomatoes. Part II. Effects of storage on nutritional and sensory quality of sun-dried tomatoes pretreated with sulfur, sodium metabisulfite, or salt, Journal of Food Science, 71, S32, 10.1111/j.1365-2621.2006.tb12402.x Lee, 2002, Stability of lycopene during heating and illumination in a model system, Food Chemistry, 78, 425, 10.1016/S0308-8146(02)00146-2 Lewicki, 2004, Drying of tomato pretreated with calcium, Drying Technology, 22, 1813, 10.1081/DRT-200032777 Marfil, 2008, Ascorbic acid degradation kinetics in tomatoes at different drying conditions, LWT Food Science and Technology, 41, 1642, 10.1016/j.lwt.2007.11.003 Nishino, 2011, Photostability of lycopene dispersed in an aqueous solution, Bioscience, Biotechnology and Biochemistry, 75, 1389, 10.1271/bbb.110154 Rajkumar, 2007, Drying kinetics of tomato slices in vacuum assisted solar and open sun drying methods, Drying Technology, 25, 1349, 10.1080/07373930701438931 Re, 2002, Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety, Free Radical Research, 36, 803, 10.1080/10715760290032584 Sacilik, 2006, Mathematical modelling of solar tunnel drying of thin layer organic tomato, Journal of Food Engineering, 73, 231, 10.1016/j.jfoodeng.2005.01.025 Shi, 1999, Lycopene degradation and isomerization in tomato dehydration, Food Research International, 32, 15, 10.1016/S0963-9969(99)00059-9 Sra, 2011, Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices, Journal of Food Science and Technology, 48, 159, 10.1007/s13197-010-0170-6 United States Department of Agriculture, 1997 Verlent, 2006, Rheological properties of tomato-based products after thermal and high-pressure treatment, Journal of Food Science, 71, S243, 10.1111/j.1365-2621.2006.tb15648.x Xianquan, 2005, Stability of lycopene during food processing and storage, Journal of Medicinal Food, 8, 413, 10.1089/jmf.2005.8.413 Zanoni, 2000, Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage, Journal of the Science of Food and Agriculture, 80, 2203, 10.1002/1097-0010(200012)80:15<2203::AID-JSFA775>3.0.CO;2-W Zanoni, 1998, Oxidative heat damage of tomato halves as affected by drying, Food Research International, 31, 395, 10.1016/S0963-9969(98)00102-1