Electrohydrodynamic (EHD) drying of tomato slices {Lycopersicon esculentum)

摘要

The drying rate of tomato slices [Early Urbana L.) treated by a high voltage electrostatic field (HVEF) was investigated with an oven-drying and open-room drying sample, under identical conditions. ANOVA showed that the drying methods had a significant effect (P < 0.01) on decreasing moisture content, surface temperature, and apparent color of tomato slices, but no difference was observed in shrinkage. Average drying rate for 3,4, and 5 kV cm~(-1) electrostatic fields over a period of 780 min increased by 1.3,1.43, and 2 times, respectively, compared to that of the air-dried. Tomato slices dried with EHD*, which consumed only 16.5 mjg~(-1) of electric power, exhibited a better appearance (lightness and red color) with lower surface temperature than the air-dried and oven drying samples.