Asian Journal of Dairy and Food Research, volume 33 issue 3 (september 2014) : 204-208

DEHYDRATION PROCESS OPTIMIZATION FOR MAXIMUM LYCOPENE RETENTION IN TOMATO SLICES USING RESPONSE SURFACE METHODOLOGY

Sandeep Janghu*, Aradhita Ray, Vikas Bansal1, Ravinder Kaushik

Affiliations

¹Department of Food Technology, G.J.U.S. & T., Hisar-125 001, India

Submitted|
First Online |
doi 10.5958/0976-0563.2014.00603.4

Cite article:- Janghu* Sandeep, Ray Aradhita, Bansal1 Vikas, Kaushik Ravinder (2025). DEHYDRATION PROCESS OPTIMIZATION FOR MAXIMUM LYCOPENE RETENTION IN TOMATO SLICES USING RESPONSE SURFACE METHODOLOGY. Asian Journal of Dairy and Food Research. 33(3): 204-208. doi: 10.5958/0976-0563.2014.00603.4.

ABSTRACT

An investigation was carried out to optimize the time, temperature and slice thickness for dehydration of tomato slices in vacuum oven so that the lycopene losses were minimized. The optimization was done using Box-Behnken method of design expert (R.S.M.), keeping other nutritional factors of tomato slices within range. Optimum conditions for vacuum drying were 2 hrs treatment time at at 80°C temperature and 7 mm slice thickness. The dehydrated product was found with 8.52 mg/100g lycopene which was close to the original value of lycopene found in raw tomatoes.

KEYWORDS

REFERENCES

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DEHYDRATION PROCESS OPTIMIZATION FOR MAXIMUM LYCOPENE RETENTION IN TOMATO SLICES USING RESPONSE SURFACE METHODOLOGY

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