Drying kinetics and quality of tomato fruits dehydrated by a vacuum-microwave method

T. Orikasa, S. Koide, H. Sugawara, T. Watanabe, M. Okada, U. Matsushima, K. Kato, Y. Muramatsu, M. Thammawong, N. Nakamura, T. Shiina, A. Tagawa

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Citation (Scopus)


We applied vacuum-microwave drying (VMD) to tomato fruits and examined its effects on drying rate and fruit qualities in comparison with two conventional techniques; microwave drying (MD) and hot air drying (HAD). The changes in moisture content, surface color, and nutritional components of the fruit samples during the drying process using VMD, MD and HAD were measured. The drying rate constant in the VMD was greater than that in both the MD and the HAD. Lycopene and antioxidant activity were observed at higher level in the samples dried by the VMD, compared to those dried by the MD and the HAD. The VMD samples were considerably light in color, while the MD and HAD dryings resulted in a dark color of samples. From these results, VMD was found to be more suitable and useful to get high-quality dried fruits than MD and HAD.

Original languageEnglish
Title of host publication29th International Horticultural Congress on Horticulture
Subtitle of host publicationSustaining Lives, Livelihoods and Landscapes (IHC 2014): International Symposia on Postharvest Knowledge for the Future and Consumer and Sensory Driven Improvements to Fruits and Nuts
EditorsJ.B. Golding, P.M.A. Toivonen, D. Avanzato, Y. Erner, R. Harker, J.A. Heyes
PublisherInternational Society for Horticultural Science
Number of pages6
ISBN (Electronic)9789462611184
Publication statusPublished - 2016 Jul 29
Externally publishedYes

Publication series

NameActa Horticulturae
ISSN (Print)0567-7572


  • Antioxidant activity
  • Drying
  • Drying rate constant
  • Lycopene
  • Surface color

ASJC Scopus subject areas

  • Horticulture


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