Foods (Oct 2022)

Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes

  • Liying Li,
  • Cheng Yang,
  • Jian Zhang,
  • Lianfu Zhang

DOI
https://doi.org/10.3390/foods11213333
Journal volume & issue
Vol. 11, no. 21
p. 3333

Abstract

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The objective was to design a feasible drying method to increase the retention rates of phytoene (PT), phytofluene (PTF) and lycopene (LYC) in tomato powder. The method was to compare the effects of vacuum freeze-drying (FD), vacuum drying (VD) and hot-air drying (HAD) technologies on tomato pulp rich in PT, PTF and LYC. When dried by HAD, the retention rates of PT, PTF and LYC decreased significantly (p 3+ and Al3+ could significantly reduce the retention rates (p < 0.05). Therefore, a combined drying process (CDP) was designed: before the water content decreased to 50%, HD (60 °C) technology was used; then, the paste was dried via VD (80 °C, 0.08 MPa) technology till the water content reached 5 ± 2%; loading weight was 40 g (thinkness 5.70 mm) for each batch. Compared with VD alone, the CDP technology improved the retention rates of PT and LYC by 12% and 36%, respectively, while PTF decreased by only 6%.

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