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    World Applied Sciences Journal 15 (7): 953-96! ISSN 1818-4952 ‘© IDOST Publications, 2011 2011 Effect of Refractance-Window (RW) Drying Method on Quality Criteria of Produced ‘Tomato Powder as Compared to the Convection Drying Method 'MM. Abul-Fad! and°T-Hf, Ghanem ‘Department of Food Science and Technology, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt ‘Department of Agriculture Enginooring, Faculty of Agriculture, AL-Azhar University, Caro, Egypt Abstract: The main purpose ofthis investigation was to study the effect of Refiactance-window (RW) drying method on quality characterstios of produced tomato powder as compared to the convection drying method, ‘This study include the determination of physico-chemical quality criteria, such as bulk density. solubility (%), rehydration ratio, hygroscopicity. L-ascorbie acid, total phenolic compounds, total flavonoids and lycopene content of produced tomato powder. The obtained results indicated that the RW drying at three different conditions (90, 75 and 60°C for 40, 60 and 75 min; respectively) has lower elapsed drying time and higher values cf average chying efficiency. The eost of producing one kilogram tomato powder were lower by 76, 72 and 64 % of 90, 75 and 60°C for the RW drying than the convection drying one; respectively. Moreover, the RW eying at tee different conditions eaused a higher values of bulk density, solubility (%), rebydration ratio and hhygroscopicity than the corresponding values of tomato powder produced by convection drying (60°C for 16 br). On the other hand, in general, RW drying method eaused a highly considerable retention of antioxidant compounds such as L-ascorbic acid, total flavonoids and lycopene content, except in phenolic compounds which was found to be mote in tomato powder produced by convection drying than that found in tomato powder produced by RW drying at three different conditions Key words: Tomato Powder + Convection Drying * Reftuctance Window Drying, INTRODUCTION Refraotance Window (RW) system is a novel drying method for converting liquid foods and other related biomaterials into powders, flakes, or sheets with added value. In this system, purees or juices prepared fom fruits, vegetables, or herbs dry in short times, resulting in products with excellent color, vitamin and antioxidant retention. In RW drying systems thermal energy is transferred from hot water to a film of ppuree of juice spread thinly on aplastic conveyor belt [1] ‘The RW drying technology has become attractive for applications in food industry, because the dried products are of high quality and the equipment is relatively inexpensive [2] ‘The large size of refructance-window dryers are beneficial for drying heat sensitive products in the technological industry as tomato's juice, especially when the demand is highly decreased and huge amounts of tomato are available, which in tum forced farmess to till the product into the around due to its wifle price [3} ‘Tomato has a limited shelf ie at ambient conditions and is highly perishable, It creates gt production season and becomes seanty dusing offseason, Short shalt life coupled with inadequate processing facilites results in heavy sevenue lois to the country. The demand for ddehycrated tomato i inereasing rapidly both in domestic and intemational market with major portion af being used for preparation of convenience food. Ths, there exist a need to develop suitable technology’ for processing and preservation of this valuable produce in a way that will not only check losses but ako generate additional revenue forthe country [4]. Died tomato products are in high consumption as compared to other tomato procuets dv to their excellent properties. Among these various dried tomato proxcts, Powder enjoys a special market. Tomato solids in powder form have many advantages, including ease of packing, transportation and mixing and no drum-clinging los. Corresponding Author: M.M. Abul-Fadl, Department of Food Seience and Technology, Faculty of Agiicultue, AL-Azhuat University, Cairo, Egypt. E-mail: mostafuaboulZad@yaboo.com. 953 World Appt. Sot. 15 (7): 953-065, 2011 In addition, tomato power is much in demand by dehy drated soup manufacturers and it also can be used as fan ingredient in many food products, mainly soups, sauces, ketchup, snacks and other savory dishes [5] Because of high consumption and industrial use of ried tomato products, the effects of different processing and storage conditions on the chemical and physical propetties of them have been studied by several authors, Lycopene can be considered as a valuable quality index: for tomato products and reports show that heating and drying of tomato products under different processing conditions to manufacture tomato powder may cause degradation of lycopene, Browning is the main cause of tomato quality degradation daring drying and it was shown thatthe browning reaction rate of tomatoes during drying depends on product moisture and critically on the product temperature ond the rate of color formation increased as the intensity of drying process increased [6] ‘A muimber of methods are used to dry its and ‘vegetables, Hot-air crying is the most common method. However, this method can esuse an unpleasant taste and color and reduce the autritionsl content of the product [7, 8]. It can also bring about a dectine in porosity and water absorbance capacity anda shifting of the solutes from the intemal part ofthe drying material to the surface aver the long dying period at high temperatures, Also, tow thermal conductivity of food materials in the falling rate period limits heat transfer to the inner part of food during conventional heating. The elimination of these problems, preventing significant quality loss and achieving fast and effective thermal processing, tas resulted in the increasing use of mother eying methods fer drying food (9). ‘The main objective ofthe present investigation was to study the effect of reftactance window drying system fon the quality criteria such as hygroscopicity, bulk density, solubility, rehydration ratio; and also antioxidant components (ie. ascorbic acid, total phenolics, total ‘avenoids and lycopene) of produced tomato powder, a8 compared to the convection drying. process thot arying). ‘MATERIALS AND METHODS 10 kg Fresh tomatoes (Lyseperstcon escalentura) were purchased from local market (Mataryia region, Cairo, Egypt). Tomatoes were sorted for color (bright red), fimmness and lack of blemishes. Methods: The present study was carried out in the Agricultural Engineering and Food Science and ‘Technology Departments in the Faculty of Agriculture, AL-Azhar University, Nasr City, Experimental: Two different drying systems of the same loading capacity 2.84 kg of tomato juice namely: convection drying at 602°C and reftactance-window dryer "RW" "similar to that designed by Ghanem [3] "at twee different slass-water contact temperatures of 602, 7542 and9042°C, respectively, with air flow rate of 021 fas were evaluated. Refractance-window Dryer: The dryer as reported by Ghanem [3] (as shown in Fig. 1) consists of a water basin ‘of four sides of galvanizediron sheet of 0.5 mm thick. Fig. 1: Experimental setup of the Refractance-window drying systema [3] Leal inlet, 2-Electical air blower, 3+Controlling water pressure apparatus, 4-Air duct, S-Water vent, 6-Water inlet 7-Electtical heater and thermostat B-Dryer space, 9-aie outlet, 10-Table. 11-Heated water. World Appl. Set, 15 (7): 953-965, 2011 ‘The basin dimensions are 04x 0.4 m and was insulated fom its bottom and sides by 0.3m polyurethane panels ‘The space above the basin (dryer bin) is completely tight by a transparent caver tightly from the bottom, The outer surface of the dryer basin is tightly covered with insulated steel cover. A kW heater, thermostat and an indicator circuit was used for controlling the water temperature in the basin, Water basin was continuously compensated by’ an apparatus maintaining the water at the atmospheric pressure. In present work, some modifications in RW drying system were applied to achieve some advantages as Fellow ‘Transparent plastic belt conveyor as reported by Nindo and Tang [1] is displaced by transparent glass cover to overcome the sticky nature of dried tomato produced and to be easily removed after tying ‘The basin sides were well insulated and compensated water was siphoned to give energy advantage, Convection Dryer: Convection dryer used in the present study is conventional dryer of six pans each of (35 x25 xdom), each of them was completely surrounded by aluminum foil, Preheated air of 2.1 mis and 6082°C is circulated over the tomato pulp, Preparation of Samples: Tomatoes were divided into five pets; oe of them wes used or enaysi of ah omato, other parts were used individually for drying processes, Tomatoes were chopped ino pieces with knife and ground into rough pulp using a blender (Braun AG Frank, 480-60 Ha sO0NW, Tige MX 32, No. 4142, German) Subsequently, pulp was passed through a finisher (05mm screen to remove skins and seeds, 400g of tomato pulp vers placed in alum trays (35% 2504 mm) with thiokness about of 2 mm in convection drying (CD) te he same amount of tomato pulp was also placed in a tlass-weter contact temperire (4040 mmm) with thickness fl about of 1-1.5 mm ina refactnce-window dying (RW), The pulp was did in convection drying a 6042°C and a refiactince window at tee different temperatuentimes 9012°C/40min, 7522°C/6Omin. and 6042°C/75 min il ts moisture content eached i 11-13% After drying, the dried film of tomato pulp wes crushed from tn or los. The dried lakes wee ground by wing, a laboratory dsc mill ops trough 20 mesh seve. The produced powder was desiccated at-1812°C in sealed Plastic page until analysis Measuring Instrumentations ‘Thermocouples: Temperatures were measured using type- K thermocouples, multiple channel switch for the same thermocouple type to prevent compensation. The output dovice includes a large 4-digits temperature reading Uisplay and electronic circuitry, the specifications of thermocouples are U.S.A manufactured, model 8528-40, full accuracy 18-28°C and useful range 4-45°C. ‘Turbo Meter: A turbo meter was used for measuring the drying air speed in m/s, It is manufactured in U.S.A, measuring ranges: 0-44 8 mis, Electrical Balance: Made in Japan, Sartorius type, accuracy 0.0001 g Moisture Content Determination: The moisture content was determined according to AOAC [10], Three different samples were taken for evaluating the moisture content of tomato pulp (average of three determinations was used), Average Drying Efficiency “n,,." (ADE): The drying efficiency as reported by Thanavi ancl Parklae [11] for a solar drying system is defined as "the ratio of heat used inevaporation of moisture fiom the drying material to the incident total solar radiation on horizontal surface". In the present work the denominator is substituted by the energy used in heating and moving the drying air E, “KJ” during a time petiod of f tod + Adp can be written as: Faker [O"RasfiRa 4, mepas 16 f 2 (30) Whereas cis the time required for operating the electrical heater to compensate all heating losses and heat requied for conchction, infrared windows and evaporation during the drying process in seconds, Py Electrical power required for moving dying air kW, By Eletrial power required for compensating heat oases and drying process kW, Ts the beat required to raise the water temperate in the bsinto 60,75 and SCPC for the RW dyer. dstributed on daly operating hours (16 h) and modified t0 the experimental tm increment Ab, tm; Total mass of water inthe dryer basin, “19.2 kg”, Cpe Specific heat of water kk. °K. World Appl. Set, 15 (7): 953-965, 2011 Consequently the drying efficiency during a time period of to 4 can be writen os tla eo Er And the average drying efficiency can be written as: 5 o Here Whereas ro Ts the number of values, Wor Is the moisture evaporated during time period of toh + A, in ky, which can be calculated using the mass balance concept as follows MYH+AG)= MGIMAOIVI-M (G46) WHS) = mylHH) x Mas (HEAD) o Wye WWD) o 1m,(p): isthe mass of tomato pulp at atime period (), m,(+A6): ia the mass of tomato pulp being dried after time inerement of A 6 kg. Me is the moisture content of tomato juice % wet basis, W0b):is the mass of water ata time period Gh): kg. WOb+Ad): is the mass of water after time increment of Ad: ke, Lis the latent heat of vaporization of water atthe drying air temperature in kg which can be calealated according to [12] as follows: 1L=2502.$35-2.3857(T-273.16) @ ‘is the dying temperature in °K. Eis the total energy’ used in heating and moving drying tir daring a time period of to.) +A: in KI Costs Evaluation: Yearly fixed and operating costs were evaluated for both the convection and RW type dryers according to Goula and Adamopoulos (13] as follows: Fixed Costs ‘Depreciation = (Cost new-Salvage) ‘Total expected lite in years The total expected li is 10% of the cost new sTnterest on investment = {0.5(Dep. Cost) + Estimated salvage}X Interest rate Interest rate is assumed 0.08, is assumed ten years and salvage 936 ‘Taxes and insurance = {0.5CDep. cost) + Estimated salvage} X Combined rate Combined rate = 1.5% 2-Operating costs “Power utilization *Maintenance and labor (maintenance 3% of the cost new). ‘Yearly labor costs in the present work is assumed to be distributed on ten drying units each of them 2.84 kg, tomato pulp loading capacity and the yearly operating time is assumed to be 5840 hiyear. Consequently, costs for producing one kilogram tomato powder were also evaluated for both the convection and RW dryers tested Analytical Methods ‘Total Soluble Solids (TSS): For the determination of total soluble solids, the fresh tomato juice was homogenized ang then centrifuged at 1474g for 10 min, The supematant was used to measure the soluble solids according to the method deseribed by AOAC [10], wing a refractometer, Carl Ziess, Jena (Germany) and the results were reported as “Brix at 20°C. ‘The Titratable Acidity (TA): The titratable acidity (TA) for fresh fomato juice was determined according to the method deseribed by ADAC [10]. TA wat analyzed in triplicate and expressed as citric acid equivalents, HT Value: Fresh tomato juice was homogenized and then evaluated as the method deseribed by AOAC [10] pH value determination was carried out by a Jenway 3505 pl Meter (UK) with a combined pH electrode at 25°C. Hygroscopicity: Hygrescopicity is based on the equilibrium — moisture content, to compare hhygroscopicities, the weight increase per gram of povider solids after being subjected to the atmosphere with relative humidity of 76% for 90 min as the method described by Goula and Adamepoulos [1-4]. Bulk Density: The bulk density of the product was determined by pouring about 5 g of the povrder into a 10 ml graduated cylinder. The volume occupied by the sample was recorded and bulk density was calculated [15] ‘The Solubility: The solubility of the powders was determined according to the method of Liu etal. [6]. The powder solubility was calculated as: World Appl. Set, 15 (7): 953-965, 2011 Mi Solbitiy 9= Whereas M, was the total weight of the powder (100 g) and M, was the weight of the powder soluble in tho solution (). Rehydration Ratio (RR): The rehy.ation ratio (RR) was, determined as recommenced by Goula and Adamopoulos [4]. The data was quantified in term of RR: RR=Mrh! Mah Whereas Mri is the mass of the rehydrated sample (kg) and Mah the mass of the dried sample for rebydration test (eg) Total Phenolics: The measurement of total phenolics (TPS) content was conducted according to the modified Folin-Cicealten colorimetie method [16], Each sample was measured at 760 nm using an UV/Vis speetrophotometer (Spekol 11, No. 849101,). Gallic acid was used as a standard and results were expressed as gallic acid equivalents (AE) per 100 g DM. The linear reading of the standard curve was from 0 to 600 4g of galic acid ‘iliiter Total Flavonoids: Total flavonoids were analyzed according tothe method reported by Toor an Savage [8] and Zhishen ef af [17] The samples absorbance was measured at $10 smn on a spectrophotometer (Spekol 11, No, 849101.) against the blank (water) and the total flavonoids was determined from the standard cure. Flavonoid content was expressed as quivalents/100 g DM. img Rustin Lycopene: Lycopene was analyzed according to the method desoribed by Opiyo and Ying [18]. The absorbance of the combined hexane layers for the samples was measured at 503 nm on a spectrophotometer (Spekol 11, No. 849101) using hexane as a blank. The amount of lycopene in the tomato samples was determined using the formula as: Lycopene ng/g) =312 x ababance 503, Statistical Amalysis: Data were subjected tothe statistical analysis according to Analysis of Variance (ANOVA) of 937 Completely Randomized Design as described by Gomez and Gomez [19] Treatment means were compared using the Least Significant Differences (LSD) at 005 level of probability and Standard Error, ‘Computations and statistical analysis of data were done using facilites of eomputer and statistical analysis system package [20], RESULTS. Physico-Chemical Quality Attributes of Fresh Tomatoes Pulp: The obtained results are shown in table 1: it could be observed that the moisture content and total soluble solids (TSS) of fresh tomato pulp were found to be as 93.43 and 6.9%, respeotively ‘Concerning the pH value and titratable acidity, fresh tomato pulp had higher the aie condition being which wore found to be as 4.03 and 089 maya (as citric acid equivalent, respectively Regarding the antioxidant compounds such as ascorbie acid, phenolies, flavonoids and lycopene also illustrated in the obtained results ofthe former table, i could be noticed that fresh tomato pulp contained a considerable amount of L-ascorbie acid which was represented about 228 mg / 100g, on dry weight basis (DM), In addition, the fresh tomato pulp had a high content 296 and 206 mg / 100g DM) of phenolic and flavonoid compounds, respectively Effect of RW Drying Method on the Falling Rate Period (Elapsed Time) of Molsture Content in Produced Tomato Powder: Drying curves (the relation between moisture content and elapsed time to reach the required moisture centet) for convection dryer at 60°C (Fig 2) an for BW dyer at three different tested temperatures 90, 75 and 60°C (Pig, 3) indicated that the elapsed drying time to reach the adecuate moisture content (11.37%) inthe final product of tomato powder by using the convection drying method requires 16 hours, While, by using the RW drying method to get the adequate moisture content within the limits of 10.95-13.63% were ranged between 40 to 75 sims, Tt was clear that the drying of tomato film quickly moved to the falling rate period (elapsed time) when RW drying method was used, equines a shorter time peroent of 83, 75 and 69% for 90, 75 and (°C; respeetvely than that of convection dying method World Appl. Set, 15 (7): 953-965, 2011 Elapsed time hours Fig. 2: Moisture content “wet basis of the convection type dryer at 60°C as affected by elapsed time [onc % wo, AteO"C mM % wb, ATTESC. AMC % wo. ALO" Mc wet basis" decimal" ofSSesssss. 10 2% 630 «40 50 eo 0B Elapsed time in Minute. Fig. 3: Moisnure content "wet basis" of the reffactance-winlewr dryer at glass-water contact temperature of 60, 75 and 90°C as affected by clapsed time, “Table: Pysico cami qualty atte fees pulp len = SE) ico chemial hates Tepstotealp Moire comere 03) ORES ‘Total sohble ib (TSS 6) 6004 pevalue onoor ‘Tina ait mg/1008) oss9.08 Ascorbic wei ng!1008 DM) mers “etal phenolic (ag 105 D4) rast “etal Maron ng /00 DN) anes Lycopene conten (18 DMD ou ssn (LSD: Leas Sinica Dilferenceat pcb 008, Mea = SE: Mean of ripiztes samples res Standard Ear ‘uble2: Average ying Tene Nn ead cost Fe podcng ee Kern ofthe eat powder othe comecton nd RW dyes teste “Teruo iy CConvetion dying (CD) tela window ding (RWD) at tre clferentengeeieie an arcnste 90 40 in 286 60min G00 8 ein aa 7) = 36 Da Yearly cows Lex) 466601 s3992.neng6) Cot LBs powder 6d rae aust ose World Appl. Set, 15 (7): 953-965, 2011 “oble3: Ee of dying methods (Relate and caveton dying) on quaity charters of produced tema powder Means SE) “Tee el yy ‘Convection eying (CD) a 909 140 Refrctance window dying (RWD) tre dle tenpeaeine ality teria in 286 60 min ne Sin Mostrecomere@ 1137208 asst e=a6 warty Bulk density (gnien?) 0.62814 011 74.032 091964 0.007 ogni80007 Solbily 8 sto5282 e624 esss=25 esate19 Retyérton tio 2984001 a4 054 s1es028 ams030 Hyarescpiiy @@ DM) 0.1182 0.060 012164 0008 016154008) ounsonn LSD: Lens Sinica Diftrence x prcabiliy DOS, Men =SE: Mean of pices mpl rou = Sandor The Average Drying Efficiency (Mjy%) Between the Convection Dryer and the RW Dryer: As shovn in table 2, there was a wide variation in the average drying efficiency (Mag %) between convection dryer at 60°C (7.986) and RW dryer of S1, 35.6 and 29.8% atthe three different tested temperatures 90, 75 and 60°C: respectively. ‘The Economical Evaluation Between RW Drying and Convection Drying Methods for Producing Tomato Poxider: The production cost was used in present work for identifying the economical evaluation for the convection drying and RW ckying methods wtlized for producing tomato powder. The yearly total costs (Fixed tnd operating) for the stadied RW dryer was $389.23 LBivear compared to 4586.01 LB/vear for convection dryer used, Table 2 emphasized this fact, the calculated production costs of one kilogram tomato powder by the convection dryer was found to be as 60 LEMS jnte whereas its being 14402, 17.02 and 21.34 LEM FoF the RW diyer at used temperatures of 90, 75 and 60°C. respectively Effect of Drying Methods (Refractance-window and Convection Drying) on Physico-Chemical Characteristics of Produced Tomato Powder: From the obtained data (Table 3), it could be observed that the bulk density of tomato powder produced by convection drying (CD) was 0.6281 gem which was lower than that the corresponding values of bulk density for tomato powder prodced by refractance-window (RW) at three different degrees of temperature and time hich was ringed between 0.7434 t0 08218 g/em? On the other hand, the bulk density of tomato powder was slightly inereased gradually as the drying time of RW Increased from 40 to 75 min with deereasing temperature from 90 t9 60°C. 959 ‘Table 3 explained a comparison benween convection srying and RW drying conceming the solubility percentage of produced tomato powder. From the obtained data, it could be observed that the tomato powder produced by convection drying had lower (54.66%) percentage of solubility than the corresponding values (63.16-65.94%) for tomato poweler produced by RW dying at thee different temperature! time conditions From the same table, it could be exhibited that the rehydration ratio of tomato powder produced by RW: dleying at three different temperature time coalitions was ranged from 3.14 to 3.24, which was higher than the corresponding value 2.95 of tomato powder produced by convection drying process As shown in table 3, the hygroscopicity value was 0.1132 gig of tomato powder produced by convection drying, which was lower than the corresponding valves for tomato powder produced by RW drying at three different temperature’ time conditions, which was ranged from 0.1216 to 0.1492 g/g. In addition, the dried samples produced by RW drying exhibited a progressively increase in the hygroscopicity value as the temperature decreased from 90 t0.60°C with inereasing the drying time from 40t0 75 min. Effect of Drying Methods (Refractance-Window and Convection Drying) on Antioxidant Compounds of Produced Tomato Powder: From the obtained datait ould be noticed that significantly (P'<005) leases of L-ascerbie acid was occurred afer dhying processes for both convection and RW drying in tomato dried samples as compared to fresh tomato pulp. (On the other hand, the maximum loss of L-ascorbie acid (75%6) was observed in tomato powder produced by convection diying, which was higher than the corresponding loss of L-ascorbic aid for tomato powder produced by RW drying at three different temperature! time conelitions, which was ranged from 69.3 10 65.36% World Appl. Set J 15 (7): 953-965, 2011 “oble: Ee of dying methods (Realm e-vnoand convection ying) en atest compounds of produced tomato ponte (Mast SE) “Tomato ded by ‘Convection eying a Refctance winslow dying at uve dierent tepertirestimes Antoeita componie Fresitomto(DS) APCs sc min 75:0 main 8907S Ascorbic wi mg!1008 DN} BETS Eoery T0228 ovary) TS=19 Taialphenlcs(mgil00RDM) 296248, sins sor=40 506258 ns229 Teun avons mg/IO0g DM 206+ 86 toss 155409 ress 1se34 Lycopene contre mg/100gDM)__ 91.5828 anand sra37 so.05 soit (LSD: Les Sinica Dilference at prcabiliy 008, Mean =SE: Mean of picts samples res = Standard or From the same table, it could be noticed that the drying processes such as convection drying (at 60°C for 16 hr) and RW deying (at 90°C for 40 min or 75°C for 60 min) for tomato pulp ed to increase in the amount of phenolic compounds by 5.4 t0 3.3% as compared to fresh tomato pulp (on dry weight basis). In contrary, the total phenolic compound in ceied tomato by RW drying at {60°C fer 75 min was lower than that Founel in fresh tomato pulp. In addition, the convection drying caused a slightly increased of phenolic compounds than these obtained by RW dying in dried tomato produced. With regard the changes of total flavonoids in dried tomato samples as affected by drying methods (Table 4), the RW drying process caused, in general, @ highly retention of tolal flavonoids in dried tomato samples at a \wide rates depending upon the drying time (40-75 min) as compared to the convection drying process (16 br); whereas, the RW drying process caused a highly’ considerable retention of total Mlavonoids at ratio of 86.4, 76.6 and 74.2% in tomato samples dried at three different conditions 75°C fer 60 min, 60°C for 75 minanel 90°C fee 40 ‘min; respectively, While, the tomato samples dried by convection drying process not more retention than 50.99% of total flavonoids ‘The changes of lycopene contents of different dried tomato samples by two different drying methods are shown in table 4, it could be demonstrated that the retention of Iyeopene content in tomato dried by RW drying method under thee different conditions was ranged from 61,18 to 6.45%, which was much higher than that found (44.79%) in tomato dried by convection dying method, DISCUSSION (Over the last few years fresh tomato and tomato products, due to their antioxidant activity, have aroused new scientific interest. Tomato components include carotenoid, tomato is the main soures of lycopene, which, soem to have high benefiialeffeets on human health including immune system modulation, at a fre radical seavenger and as having antieaoinogen properties [6,21] Tomato components also include ascorbic acid, flavonoids and other related compounds (phenolic compounds) which having an antioxidant activity and chemopreventive cancess[22, 23] ‘The current results revealed that fresh tomato polp contained a considerable amount of antioxidant compounds such as ascorbic acid. phenolics, flavonoids and lycopene and the acidic condition found it them. These results are in accordance with those previously obtained (6, 24-26} ‘The clear observation noted in the present work was that the RW deying system could produce final dried products with 11-13% moisture throughout shettime not exceeded than 40-75 min, whereas this require 16 h by using convection drying system. This too much wide variation of diying time between them mainly related to drying mechanism that aplied with RW syste. this wide variation of drying times could be atrituted to the mechanisms of Water evaperation that concerned with convection and RW drying systems [32223]. In convection drying system, the evaporation related only to hat diffasion action through the liquid of the dried materials. However, the mechanism of the water evaporation in RW ckying prosess is due to that its mechanism allovts radiations, through infrared windows ‘opened in the wet film and thus the evaporation cecursed in all system, As the product films dy, the infrared windows closes and another system of heat transfer cceurred depending on the conduction mechanisia that evaporated remcining water. This mecbanism of RW that joined with it lowest drying time could give st sul advantages that observed in tomato powder product ‘Concerning the average dying efficiency (Tay %), tho RW étying system have excellent lovels of May than convection drying. aystem with folding different times ranged between 38: 65 times according to the 960) World Appl. Set, 15 (7): 953-965, 2011 temperatures used with RW drying process, These results may be duc to the proportionality between tho, % and elapsed time of drying [27]. The na, % of RW drying system was reported to range between 27-47% [28] However, the thn, % of RW dryer used in the present work was found to be in slightly higher values than that reported by Brendan et al. [28]. This relating to using Blass contact media in present RW dyer instead of the transparent plastic belt conveyor. Also, higher Ti % reported in present work may be due to other reasons, such as’ recycled heat, pumping water, siphoning water for compensation, heating, water in the dryer basin and well insulation of the dryer, ax reported bby Ghanem [3] who carried out the modification in present RW dryer by displacing the plastic film with glass contact media With regards to the production cost of one kilogram for tomato poveder, the RW drying system had much lower up to 3-4 times than that obiained by the convection drying system. This highly affected by fixed and operating costs that directly affected by the ‘ying time, Because the drying time of RW dryer is more less than thet required for convection dying method, therefore, the power and operating costs is too much decrease and this integpret the lower values of producing one Kg of tomato powder by using RW dryer than that occurred by convection drying one, There are many physical quality charactristies of tomato powder such as bulk density (g/em'), water solubility (6), rehydration values (ratio) and water hhygsoscopicity (g DM), which are played an important role in assessing their quality and palatability as well as the consumer acceptability of this product. The quality characteristics of tomato powdered produced by RW drying method was significantly improved! when compared to the product produced by convection dying method, The RW-tomato powler was fallen in values progressively greater than the values obtained by convection dried-tomato povrder. Also, te results shows thot there was a variation between the RW dried-tomato powders related to the differences conditions used (temperatures. and times). As the dying temperature decreased from 90 to 60°C andl thus the drying time increased from 40 10 75 min. The values of characteristics tested were rather than improved With regard to the influence of drying method on the bulk demity of dried tomato powder, the RW drying method at three different conditions (temperature and tim} caused an increment in bulk density wien compared to the convection dying method. This effect of drying ues of 961 method on powder bulk density depends on its effect on moisture content due tothe sticky nature of the product. The powder moisture contrt, more particles tend to stick together. heaving more interspaces between them and consequently resulting ina larger bulk volume [25]. Also, the bulk density of tomato powder was slightly inereased gradually 8 the drying time of RW increased with decreasing temporature fom 90 to 60°C. These results say be due to the increasing of drying air temperature, of drying temperature causes a reduotion in bulk density, as evaporation rates are faster and products dry to a more porous or fragmented structure [14, 30] The increasing of water solubility (%) for dried tomato powder by RW drying as compared to the convection dried tomato powder may be duc to the RW dying use a low temperature (the temperature of raw material far below the temperature of water circulating beneath the water glass contac, its precious mutients are protected from detericeation) and short drying time may cause an increase in the particle size and soa decrease in time required forthe powder to dissolve [14]. Also, inthis concer, noticeable Maillard reaction may be occurred in tomato powder produced by ceavestion drying which Involves the binding of reducing sugars to amino acids, eventually leading to brown-pigmented reaction products, resulting loss of tomato penvder solubility [6 Rohydration ratio is widely used at @ quality evaluation method after crying, In fat it is a complex process and indicates the chemical and physical changes caused by drying procedures. The rehydration ratio of tomato died by RW was found to be significanly different from that of conveetion-dred tomato. This can be explained by the drying and evaporation systems operate at atmospheric pressure which can case structure of tomato dried powder to expand and puff. It was previously shown that RW-dried tomato powder exhibited higher rehydration satio than the convection driee-tomato powder ones. A leas dense structire had higher capacity to absorb water reconstituted, Lower rehydration value of convection dred-tomato powder ean be evidence fer product shrinkage emused by severe heating and for prolonged drying resulting in issversible physieal and chemical changes (4 ‘The increasing of the hygroscepicity value of tomato powder produced by RW drying as compared to tomato powder produced by convection drying may be due to the eying air termperatre, or drying temperature and short dying time may causes a increased in powder hygroscopicity and the products dry to a more porous or fagmented strachare, dhus the tomato powtder ean easily World Appl. Set, 15 (7): 953-965, 2011 more absorb moisture from the surrounding ar Also, the powder hygroscopicity in the tomato powder produced by RW diving method increased as the dying temperature decreased from 90 to OC could be attributed mainly to the effect of drying temperature on the final product [14,31], Generally, tomato powder is evidentiy hygroscopic. Tomato dried particles can easily absorb moisture from the surrounding air and unless necessary precautions are taken, the surface ofthe powder becomes sticky and powder caking cours [14 Tomato fresh was known to be contained high poreents of antioxidants and this, i's necessary t0 research a dying method led to the excessive retention of antioxidant compounds that atain high nutritive and healthy effect of tomato products. Alll antioxidants tested (E-ascorbie acid, total flavonoids and lycopene content), except of total phenolics were significantly reduced by both two drying methods used, when related to their original level in fesh tomato ‘The current results revealed that significantly loss of L-ascorbic acid was occurred after drying processes for both convection and RW drying in tamato dred samples. These results may be explained by the fact that, L- ascorbic acid loss is clearly temperature-dependent, 8 it inoreases with inerening dehydration temperate. Ascorbie acid is more sesitve to heat, oxygen and light ‘han most other components in food (2, 25). It is interesting to note that, RW drying method caused a higher obvious retention of ascorbic acid than the convection crying process inthe chi product. This may te atibuted to shot drying time requiring (40-75 min) and then low level of oxygen for RW drying resting in proche with high quality. Similar observation has been reported by Nindo et al, (32] they found that RW dried product was almost identical to the maw material and superior to freeze drying and far superior to all thermal forms of dehydration by wing Z-ascorie acd retention a8 an indiator for comparison. Also, Abouyi et al. [33] mentioned that the moisture loss was significant during the fimt mints of Refractanos Window drying, contributing tothe reduction of ascorbic acid degradation due to the low arta! pressure of oxygen close to the sample surface. ‘With regards to the inflenoe of drying methods on the total phenolic eompounds in tomato powder prods, che convection drying (at 60°C for 16 hr) and RW drying (21 90°C for 40 min or 75°C for 60 min) for tomato pp caused increase inthe amount of phenol compounds as compared to fresh tomato pulp (on dry weight bess. These sesults mainly de to dying tempatizes of 75°C or higher are required releasing phenolic compounds bound to other cell components in tomatoes, It may be beneficial to subject tomatoes to a abort initial high temperature treatment in order to denature phenolic oxidizing enzymes and release boure phenols and then reduce the crying temperature [24] In eortrast, the total phenolic compound in dried tomatoby RW drying at 0°C for 75min was lower than that found in fresh tomato pulp. These results may be duc to low temperature used for dying may caused inactivate the oxidative enzymes completely, which may have in tum resulted in some oxidation of the phenolic substances and resulted in a relatively lower phenolic content in the dried tomatoes than in fresh tomato. This observation is similar to that mentioned by Toor and Savage [8], Furthermore, the anvection drying caused a slightly increased in the amounts of phenolic compounds for dried tomato produced than those obtained by RW drying, These ‘observation may be due toa auch longer drying time (16 hr) used in convection drying as compared to RW drying ‘ay oause increase in the phenol content of tomatoes as a result of thermal processing. Toor and Savage [8] reported that the total phenolics of tomatoes was increased afer air-drying at $0°C for 7 h and this was reportedly due to an inetease in the mumber of free hydroxy] phenol groups a8 a result of hydrolysis of flavonoid glycosides and/or tho release of oll wall phenolics ‘Concerning tothe effect of drying methods on total flavonoids as evident in the obtained data, it could be oneluded that the RW drying at chee different conditions caused a considerable retention of total flavonoids in a wide rates of tomato dried products as compared to the convection drying method. The results exhibited thatthe auch longer crying time could lead ta significant decrease in the content of total flavonoids ‘Regarding the changes of lycopene contents of dried tomato produets asthe deying methods used, it could be ‘observed that the retention of lycopene content in tomato dried by RW drying method under throo different conulitions was much higher than that found in tomato died by convection deying method. These results may be explained by the fact that, Iycopene content loss is obviously drying time-dependent, as it increases by increasing of the drying time may case more oxidation, ‘which resulted inthe destruction of lycopene [34]. These results are coineident with those obtained by Chang and ‘Ln [35] which reported that three major factors affecting for lycopene contents in tomato, including tomato culivar, drying temperanues and dying tine, are World Appl. Set J, 15 (0: considered to critically influence the lycopene contents during the drying process. Finally, the highest reduction was observed for L-ascorbie acid rather than other tested antioxidants. This was expected, relating to their high sensitively to oxidation by heating process. However, the reduction of such antioxidants was excessively affected by the drying methods wed. RW-tomato powder retained much more antioxidants than convection dried-tomato powder. Exeept for phenolics, RW drying methods have 1 great effect on the preservative of original antioxidants in fresh tomato This range of variation for each antioxidant was dependently on the dying variation conditions of temperanuse/ time that applied with RW) dying method. However, The lesing percents of antioxidants. was considerably occurred in convection tomato powder and found in a wide rates than their original levels of fresh tomato, L-ascorbie acid, total flavonoids and lycopene content, and also rather lesing than what happened for RW-dried tomato produets which retained more levels of that antioxidants at different conditions used with RW drying method, In contrast, phenolic compounds were significantly raised in convection-tomato powder rather than their content in fresh tomato, This increasing was more occured in conveetion-tomato powder in level higher than that observed in RWedried tomato powders at different conditions used. Also, there was a variation of tested antioxidants among RW-dried tomato powders produced tunder different conditions, although it wes no significantly in most cases, but it was significant in some CONCLUSION Refiactance Window we circulating water at atmospheric pressure as a means of carrying thermal energy to material to be dehydrated. The products are spread on a transparent glass and unused heat is recycled. Products on the moving belt dry in a few minutes, contrary to convection drying method, which take several hours, The mechanism of RW that joined with it lowest drying time could give it multi advantages that observed in tomato powder product. Such advantages could be abstracted in the following points that observed in the present work: + The RW drying system have excellent levels of average drying efficiency than the convection drying system with folding different times ranged between 38:6 5 times according tothe temperatures used with RW aeying process, 953-965, 2011 RW drying process have a valuable economical cffect by much reduced the production of costs of ‘one Kg of tomato dried povrder than that obsained by ‘convection drying process. ‘The RW-tried products have high quality of physical characteristics, where observed in the present work that RW-tomato powder which having the best of Dulk density, solubility, rehydration ratio than the ‘convection dried-tomato powder. Such characteristics have a great role in product palatability and thus consumer's acceptability RW drying ayatem have a great positive effect in protective the biochemical components in raw ‘materials and mostly retained in the final dried products, which mostly lost when convection drying system uses. T his was obviourly shown im tomato powder produced by RW system than that obiained by convection crying system, L-Ascorbie acid, flavonoids and lycopene were found to be RWecbied product than that of ‘convection drying process. REFERENCES: ndo, C1. and J. Tang, 2007. Refractance Window Dehydration Technology: A Novel Contact Drying Method Drying Technology, 25: 37-48 Clatke, PT, 2004, Reffactanse Window ‘TM-DOWN UNDER. Drying 2004-Procoodings of tho 1 Intemational Drying Symposium (DS 2004) 880 Paulo, Brazil, 22-25 August 2004, B, pp: 813-820 Ghanem, TH. 2010. Modeling of refractance window fl ck for liquids MiseJ. Ag. Bn, 27(2): 676.687 Davoodi, MG. P. 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