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ijfs12353-sup-0001-FigS1.docxWord document84KFigure S1. Infrared drying equipment.
ijfs12353-sup-0002-FigS2.docxWord document84KFigure S2. Variation of DT and specific energy consumption (SEC) with inlet air temperature, infrared radiation intensity and inlet air velocity (* mean).
ijfs12353-sup-0003-FigS3.docxWord document114KFigure S3. Drying curves for tomato slices at different infrared radiation intensities and inlet air temperatures at the air velocity of 1.5 ms−1.
ijfs12353-sup-0004-FigS4.docxWord document92KFigure S4. Drying curves for tomato slices at different air velocities and inlet air temperatures at the infrared radiation intensity of 1314 Wm−2.
ijfs12353-sup-0005-FigS5.docxWord document155KFigure S5. Drying rate vs. moisture content of tomato slices at different infrared radiation intensities and inlet air temperatures at the air velocity of 1.5 ms−1.
ijfs12353-sup-0006-FigS6.docxWord document64KFigure S6. Drying rate vs. moisture content of tomato slices at different air velocities and inlet air temperatures at the infrared radiation intensity of 1410 Wm−2.
ijfs12353-sup-0006-TableS1-S5.docxWord document42K

Table S1. Physical and nutritional quality properties of tomatoes with respect to the inlet air temperature, infrared radiation intensity and air velocity.

Table S2. ΔE and vitamin-C content of dried tomatoes with respect to the infrared radiation intensity and inlet air temperature.

Table S3. ΔE and vitamin-C content of dried tomatoes with respect to the infrared radiation intensity and air velocity.

Table S4. The predicted response values, suggested optimum factor points and the desirability values for drying tomato.

Table S5. Comparison of the estimated and the experimental values of responses at the derived optimum factor points.

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