References
- 1. Abdalla, S. A. Sulieman, A.M.E. & Salih, Z. A. (2014). Chemical and microbiological characteristics of two tomato cultivars dried using shade and oven methods. J. Food Nut. Disorders. 3(3), 1-5. DOI: http://dx.doi.org/10.4172/2324-9323.1000142.
- 2. Adedeji, O., Taiwo, K. A., Akanbi, C. T. & Ajani, R. (2006). Physicochemical properties of four tomato cultivars grown in Nigeria. J of Food Proc. Pre. 30(1), 79-86. DOI: 10.1111/j.1745-4549.2005.00049.x.
- 3. Akanbi, C.T., Adeyemi, R.S. & Ojo, A. (2006). Drying characteristics and sorption isotherm of tomato slices, J. of Food Eng. 73 (2), 157–163. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.01.015.
- 4. Ahmadzadeh, G. & Mehdi G. D. (2010). Studies on physiochemical properties of tomato powder as affected by different dehydration methods and pre-treatments. World Aca. Sci., Eng. and Tech. 4(1), 09-21.
- 5. Andritsos, N., Dalampakis, P., & Kolios, N. (2003). Use of geothermal energy for tomato energy. GMC Bulletin (March), 9–13.
- 6. Campos, C.A.B., Fernandes, P.D., Gheyi, H.R., Blanco, F.F., Goncalves, C.B. & Campos, S.A.F. (2006). Yield and fruit quality of industrial tomato under saline irrigation. Scientia Agricola. 63 (2):146-152. DOI: http://dx.doi.org/10.1590/S0103-90162006000200006.
- 7. Chang, C. H., Lin, H.Y., Chang, C.Y., & Liu, Y.C. (2006). Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Jof Food Eng. 77(3), 478-485. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.06.061.
- 8. Dereje, A., Karoline, J., Herbert, W. & Ralph G. (2009). Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content. Int. J of Food Sci. and Nutr. 60(7): 308-315. DOI: 10.1080/09637480903114128
- 9. Diamante, L. M., & Munro, P. A. (1993). Mathematical modelling of the thin layer solar drying of sweet potato slices. Solar Ener. 51(4), 271–276. DOI: doi:10.1016/0038-092X(93)90122-5
- 10. Doymaz, I. (2007). Air-drying characteristics of tomatoes. J of Food Eng. 78(4), 1291-1297. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.12.047
- 11. Durance, T. D., & Wang, J. H. (2002). Energy consumption, density and rehydration rate of vacuum microwave- and hot-air convection dehydrated tomatoes. J of Food Sci. 67(6), 2212-2216. DOI: 10.1111/j.1365-2621.2002.tb09529.x.
- 12. Ertekin, C. & Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Eng. 63(3), 349–359. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2003.08.007.
- 13. Esa, A., Neela, S. & Addisalem H. (2015). Effect of storage methods and ripening stages on postharvest quality of tomato (Lycopersicum esculentum L.) Cv. Chali. Annals of Food Sci. and Tech. 2015, 16 (1), 127-137.
- 14. FAOSTAT (2016). Food and Agriculture organization of the united nation statistics division, Retrieved on 6th, October, 2016, from http://faostat3.fao.org/browse/Q/QC/E.
- 15. Fellows P. J. (2009). Food processing technology principles and practices (3rded.). Boca Raton: Wood head Publishing Limited and CRC Press LLC.
- 16. Fernando, W.J.N., Ahmad, A.L., AbdShukor, S.R., Lok, Y.H. (2008). A model for constant temperature drying rates of case hardened slices of papaya and garlic. J. Food Eng. 88(2): 229-238. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2008.02.008.
- 17. Garau, M. C., Simal, S., Rosselló, C. & Femenia. A. (2007). Effect of air-drying temperature on physicochemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem. 104(3), 1014-1024. DOI: http://dx.doi.org/10.1016/j.foodchem.2007.01.009
- 18. Giordano, L.B.; Silva, J.B.C.; Barbosa, V. (2000). Escolha de cultivares e plantio. In: SILVA, J.B.C.; Giordano, L.B. (Org.) Tomate para processamento industrial. Brasília: EMBRAPA, CNPH. p. 36-59.
- 19. Guadalupe L. & Diane M. B. (2006). Influence of Pre-drying treatments on Quality and Safety of Sun-dried Tomatoes. Part II. Effects of Storage on Nutritional and Sensory Quality of Sun-dried Tomatoes Pretreated with Sulfur, Sodium Metbisulfite, or Salt, J. of Food Sci. 71(1), s32-s37 2006. DOI: 10.1111/j.1365-2621.2006.tb12402.x.
- 20. Heredia, A., Barrera, C. & Andres A. (2007). Drying of cherry tomato by a combination of different dehydration Techniques, Comparison of kinetics and other related properties. J Food Eng. 80(1), 111-118. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2006.04.056
- 21. Hui Y.H., Clark S. (2007). Quality of dried tomatoes. In: Y.H. Hui (Eds.), Handbook of food products manufacturing (pp. 623-626). Marcel Dekker, New York, NY, USA,
- 22. Hussein, J. B., Usman, M. A. & Filli K. B. (2016). Effect of Hybrid Solar Drying Method on the Functional and Sensory Properties of Tomato, Am. J. of Food Sci. and Tech., 4(5), 141-148. DOI: 10.12691/ajfst-4-5-4.
- 23. Ibitoye, A.A. (2005). Basic methods in plant analysis. Concept IT and educational consults. Akure, Nigeria. 28, 41.
- 24. Idah P. A. & Obajemihi O. I. (2014). Effects of Osmotic Pre-Drying Treatments, Duration and Drying Temperature on Some Nutritional Values of Tomato Fruit. Aca. Res. Int. 5(2), 119-126.
- 25. Jamradloedluk, J., Nathakaranakule, A., Soponronnarit, S. & Prachayawarakorn, S. (2007). Influences of Drying Medium and Temperature on Drying Kinetics and Quality Attributes of Durian Chip. J of Food Eng.78 (1), 198-205. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.09.017
- 26. Jayathunge, K.G.L.R., Kapilarathne, R.A.N.S., Thilakarathne B.M.K.S., Fernando, M.D., Palipane K.B. & Prasanna P.H.P. (2012). Development of a methodology for production of dehydrated tomato powder and study the acceptability of the product. J of Agri. Tech. 8(2), 751-59.
- 27. Kerkhofs, N. S., Lister, C. E., & Savage, G. P. (2005). Change in colour and antioxidant content of tomato cultivars following forced-air drying. Plant Foods for Human Nutrition, 60(3), 117-121. DOI: 10.1007/s11130-005-6839-8.
- 28. Khazaei, J., Chegini, G. & Bakhshiani M. (2008). A novel alternative method for modelling the effect of air dry temperature and slice thickness on quality and drying kinetics of tomato slices: Superposition technique. Drying Technol. 26(6), 759-775. DOI: http://dx.doi.org/10.1080/07373930802046427
- 29. Krokida, M. K. & Marinos-Kouris, D. (2003). Rehydration kinetics of dehydrated products. Food Eng. 57(1), 1-7. DOI: http://dx.doi.org/10.1016/S0260-8774(02)00214-5
- 30. Lahsasni, S., Kouhila, M., Mahrouz, M., Idlimam, A. & Jamali, A. (2004). Thin layer convective solar drying and mathematical modelling of prickly pear peel (Opuntia ficusindica). Energy, 29(2), 211–224. DOI: http://dx.doi.org/10.1016/j.energy.2003.08.009
- 31. Latapi, G. & Barrett, D.M. (2006a). Influence of pre-drying treatments on quality and safety of sun-dried tomatoes. Part I: Use of steam blanching, boiling brine blanching, and dips in salt or sodium metabisulfite. J Food Sci. 71 (1):S2-S31. DOI: 10.1111/j.1365-2621.2006.tb12401.x
- 32. Latapi, G., & Barrett, D. M. (2006b). Influence of pre-drying treatments on quality and safety of sun-dried tomatoes. Part II: Effect of storage on nutritional and sensory quality of sun-dried tomatoes pre-treated with sulfur, sodium metbisulfite, or salt. J Food Sci. 71(1), S32-S37. DOI: 10.1111/j.1365-2621.2006.tb12402.x
- 33. Lewicki, P.P. (1998). Effect of pre-drying, treatment, drying and rehydration on plant tissue properties: a review. International Journal of Food Properties, 1(1) 1-22. DOI: http://dx.doi.org/10.1080/10942919809524561
- 34. Lopez, A., Pique, M. T., Boatella, J., Parcerisa, J., Romero, A., Ferrá, A., & Garci, J. (1997). Influence of drying conditions on the hazelnut quality. III. Browning. Drying Tech. 15(3-4), 989-1002. DOI: http://www.tandfonline.com/doi/abs/10.1080/07373939708917271.
- 35. Lorenz, O. A., and Maynard, D. N. (1997). Knott’s Handbook for Vegetable Growers. 3rd Edition, John Wiley and sons. New York. pp 23-38 and 341-342.
- 36. Majidi, H., Minaei, S., Almassi, M. & Mostofi, Y. (2014). Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage, J Food Sci. & Tech.51(9):2155-2161. http://10.1007/s13197-012-0721-0
- 37. Malundo, T.M.M., Shewfelt, R.L, Scott J.W. (1995). Flavor quality of fresh tomato (Lycopersicon esculentum Mill.) as affected by sugar and acid levels. Postharvest Biol. Tech. 6(1-2):103-110. DOI: doi:10.1016/0925-5214(94)00052-T
- 38. Mitra, J., Shrivastava, S.L., Rao P.S. (2011). Process optimisation of vacuum drying of onion slices. Czech J. Food Sci., 29(6), 586–594.
- 39. Mozumder, N. H. M. R., Rahman M. A., Kamal, M. S., Mustafa, A. K. M. & Rahman, M. S. (2012). Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder, J. Environ. Sci. & Nat. Res. 5(1): 253-265.
- 40. Montgomery, D.C. (2013). Design and Analysis of Experiments. New York: Wiley.
- 41. Owoso, O.F.; Aluko, O. & Banjoko O.I. (2000). Manual of food analysis and quality control. Concept publications Limited, Shomolu, Lagos.
- 42. Owureku-Asare, M., Agyei-Amponsah, J., Saalia, F., Alfaro, L., Espinoza-Rodezno, L. A. & Sathivel, S. (2014). Effect of pretreatment on physicochemical quality characteristics of a dried tomato (Lycopersiconesculentum). Afr. J. of Food Sci. 8(5), 253-259. DOI: 10.5897/AJFS2014.1156
- 43. Pearson. (1981). The Chemical Analysis of Food Chemistry Publishing Company. Edinburgh; New York: Churchill Livingstone.
- 44. Puranik, V., Puja, S., Vandana, M. & Saxena D.C. (2012). Effect of Different Drying Techniques on the Quality of Garlic: A Comparative Study. Am. J. of Food Tech., 7(5), 311-319. DOI: 10.3923/ajft.2012.311.319.
- 45. Purkayastha, D. M., Nath, A., Deka, B. C. & Mahanta, C. L. (2013). Thin layer drying of tomato slices. J of Food Sci. and Tech. 50(4): 642–653. DOI: 10.1007/s13197-011-0397-x
- 46. Rasouli, M., S. Seiiedlou, H.R. Ghasemzadeh and Nalbandi, H. (2011). Convective drying of garlic (Allium sativum L.): Part I: Drying kinetics, mathematical modelling and change in color. Aust. J. Crop Sci., 5: 1707-1714.
- 47. Ratti C, Mujumdar A. (2005). Drying of fruits. In: Barrett D, Somogyi L, Ramaswamy H. (Eds) Processing fruits (pp 127-159), CRC Press, Boca Raton, FL.
- 48. Sacilik, K. & Unal, G. (2005). Dehydration characteristics of Kastamonu garlic slices. Biosyst. Eng., 92(1), 207-215. DOI: http://dx.doi.org/10.1016/j.biosystemseng.2005.06.006
- 49. Shi, J., Marc Le M., Yukio Kakuda, Albert L. & Francie N. (1999). Lycopene degradation and isomerisation in tomato dehydration, food Research international, 32(1):15-21. DOI: http://dx.doi.org/10.1016/S0963-9969(99)00059-9
- 50. Slimestad, R. & Verheul, M. (2009). Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars. J of the Sci. of Food and Agri. 89(8), 1255-1270. DOI: 10.1002/jsfa.3605.
- 51. Splittstoesser, W. E. (1990). Vegetable Growing Handbook: Organic and Traditional. Methods. 3rd Edition, Vannostrand Reinbold, New York. pp 167-171.
- 52. Tuba, D., Mehmet, A. K., Hakan, A., Derya, B. (2011). The Effects of Several Postharvest Treatments on Shelf Life Quality of Bunch Tomatoes. Not Bot Horti Agrobo 39(2), 209-213. DOI: http://dx.doi.org/10.15835/nbha3926070
- 53. Tiris, C., Tiris, M., & Dinc, I. (1996). Energy efficiency of a solar drying system. Int. J of Energy Res., 20(9), 767–770. DOI: 10.1002/(SICI)1099-114X(199609)20:9<;767::AID-ER191>3.0.CO;2-C
- 54. Veillet, S., Busch, J., & Savage, G. (2009). Acceptability and antioxidant properties of a semi-dried and smoked tomato product. J of Food Agri. & Env., 7(2), 70-75.
- 55. Verlent, I., Hendrickx, M., Rovere, P., Moldenaers, P., & Van Loey, A. (2006). Rheological properties of tomato-based products after thermal and high-pressure treatment. J of Food Sci., 71(3), S243-S248. DOI: 10.1111/j.1365-2621.2006.tb15648.x.
- 56. Urban, F., Uros, Z., Marcus, P. & Zeljko, K. (2015). Effect of Drying Parameters on Physiochemical and Sensory Properties of Fruit Powders Processed by PGSS-, Vacuum- and Spray-drying. Acta Chim. Slov. 62, 479–487. DOI: 10.17344/acsi.2014.969.
- 57. WTPC. 2016. World tomato processing council, World production estimate of tomatoes for processing. Retrieved on 6th, October, 2016 from https://www.wptc.to/pdf/releases/WPTC%20World%20Production%20estimate.pdf
- 58. Xianquan, S., Shi, J., Kakuda, Y., & Yueming, J. (2005). Stability of lycopene during food processing and storage. J of Med. Food, 8(4), 413-422. DOI: 10.1089/jmf.2005.8.413