Review of recent work on tomato processing: a case study on quality of dried products

Abstract

Tomatoes are a highly popular vegetable known for their nutritional and health benefits. Their high initial moisture content makes them susceptible to postharvest deterioration, necessitating preservation techniques. 80% of global tomato production is processed into value-added products such as ketchup, powders, sauces, and juices. This article reviews recent tomato processing research focusing on drying techniques. Drying techniques, such as solar and open sun, hot air, microwave, heat pump, fluidized bed, infra-red, osmotic dehydration, freeze-drying, and spray-drying, have been developed and used to reduce losses, preserve tomatoes, and maintain their nutritional quality. The quality of the dried tomato products is evaluated based on parameters such as colour, nutritional content, texture, and rehydration ratio. This review discusses the various drying techniques and the influence of processing conditions on the nutritional content and colour of the final product. The review provides valuable insights into the potential of different drying techniques for tomato processing and offers suggestions for improving tomato preservation and processing technologies.