Cherry Tomato Drying: Sun versus Convective Oven

Solar drying and convective oven of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters principal recorded during process. Drying curves fitted to several mathematical models, effects air temperature evaluated by multiple regression analyses, comparing previously reported models. Models for conditions indicated a final water content 30% (semidry products) 15% (dry was achieved, sun-drying at three different temperatures. After 26–28 h sun drying, tomato tissue had reached moisture 15%. However, less time, about 10–11 h, needed when starting with an initial 92%. high ORAC polyphenol values after 60 °C. dried samples satisfactory taste, color antioxidant values.