Microwave–vacuum extraction cum drying of tomato slices: Optimization and functional characterization

Fruits and vegetables have shorter shelf life due to their perishable nature. Tomato, being a nutritionally rich fruit needs be preserved for longer period. In this context, study was designed dry the tomato slices through microwave–vacuum drying. This process optimized moisture ratio drying rate using response surface methodology (RSM). The investigated at different power levels (30, 50, 80, 100 W), pressure (0, 15, 20, 25 inHg), time 4, 6, 10 min) Box–Behnken design. Results indicated that color, energy efficiency, characteristics were significantly affected by changing power, vacuum levels, processing time. Besides, nine mathematical models applied on experimental data deeply understand of slices. Amongst, Midilli model found best describe W inHg supported R2 (0.9989), RMSE (0.001), X2 (1.34e−4). focused finding optimal combinations pressure, better reduced wastage owing its From all microwave powers, higher level showed consumption, efficiencies, color retention, rehydration capacity.