Drying cherry tomatoes (Lycopersicon esculentum var. Cerasiforme) under different drying conditions and determining the qualityparameters

Rapidly increasing population and the resulting increase in the need for agricultural products; It ensures that the agricultural production sector always remains at the forefront and develops rapidly.It is a known fact that cherry tomatoes have a high nutritional value and are used extensively in dried form.In this study, cherry tomatoes were dried in ovens, vacuum ovens and laboratory type convective dryers at temperatures of 50, 60, and 70 °C, as well as in shade and sun environments.Before the drying process, cherry tomatoes were cut in half and pre-treated by dipping them in salt water with a concentration of 10% at 35 and 70 °C for 3 minutes.In the study, drying performance, mathematical modeling, color analysis, chemical properties (pH, titratable acidity, soluble solid content, antioxidant and anthocyanin values) were determined.According to the research results, the samples reached the desired moisture level between 10.5 and 146 hours.The longest drying time was 146 hours under the sun, while the shortest drying time was 10.5 hours in a laboratory type convective dryer.Five equations were used to describe the change in humidity rate over time.These; Jena and Das are the equations of Lewis, Midilli Küçük, Page and Wang Sing.Among the equations, the highest values were seen in the Midilli Küçük equation.When the "a" redness value was examined, it was found to be statistically different between fresh product and other drying temperatures and methods.When all pretreatments and drying methods are examined; The highest TP value was determined as 3963.90 in the 70 ºC pre-treatment application in a laboratory type convective dryer, and the lowest value was 2022.23 in the product subjected to 70 ºC pre-treatment in the sun.The highest value for TEAC was determined as 9.08 in the product that was pre-treated at 70 ºC at 60 ºC in a vacuum dryer, and the lowest value was determined at 70 ºC pre-treatment at 50 ºC in a vacuum dryer.In the light of all the results, it was concluded that high temperature applications had a positive effect on drying cherry tomatoes, prolongation of the drying time negatively affected the quality criteria, and pre-treatment applications had an effect on reducing the drying time and protecting the chemical content of the products.