Effects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoes

[EN] This work examined the influence of the ultrasonic-assisted air-drying on the dehydration of cherry tomatoes (Solanum lycopersicum var. cerasiforme) and on the availability of vitamins B, E, and carotenoids in the dried product. This study allowed estimating the effective water diffusivity for the air-drying process and for the air-drying process subjected to ultrasonic waves. The water effective diffusivity increased by 33 89%, depending on the operating conditions, when subjected to ultrasound. The application of ultrasound increased the availability of vitamins B1, B2, B3, B6, and B5, releasing the vitamins bounded to membrane, protein, or apoenzyme. The use of ultrasound allowed the retention of carotenoids in the dried product when drying was carried out at a low temperature (45°C) and low air velocities (1 m/s).The authors thank the Brazilian funding agency CNPq and the Spanish Ministerio de Economia y Competitividad and ERDF for their financial support (Ref. DPI2013-37466-C03-03).Fernandes, FA.; Rodrigues, S.; García Pérez, JV.; Carcel Carrión, JA. (2016). Effects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoes. Drying Technology. 34(8):986-996. https://doi.org/10.1080/07373937.2015.1090445S98699634