Drying characteristics and lycopene degradation kinetics of tomato soup

Chemical Data Collections(2021)

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摘要
•Different drying methods were performed to dry the tomato soup (TS).•The drying kinetics of TS was studied with effective moisture diffusion (Deff).•The lycopene of TS followed the first-order degradation kinetics (R2>0.95).•The lycopene degradation of TS has adduced a higher value of activation energy.•Vacuum-microwave drying showed the best technique for drying of TS.
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关键词
Tomato soup,Drying,Microwave,Lycopene degradation,Activation energy
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