Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices

The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 degrees C and velocity of 1.5 m/s were evaluated. Results revealed that PW pretreatment led to an increase in lycopene compared to fresh samples, and shortened drying time, improved ascorbic acids, TPC, TFC, acidity, rehydration, porosity and hue, but reduced TSS, compared to dried control samples, while OD resulted in lycopene degradation during pretreat-ment, and prolonged drying time, increased TSS, but lowered acidity, rehydration, porosity and hue, compared to dried control samples. On the other hand, PO was found to overcome the shortcomings of OD with enhancement in the lycopene during pretreatment, and showed accelerated moisture transfer, improved bioactive, acidity, porosity, rehydration, hue and texture, but decreased TSS, when compared to dried control samples. Overall, the results showed the promising potential of PW and PO pretreatments for enhancing drying efficiency and product quality for the food industry.