This study was conducted to improve on the retention of color properties of dried tomato fruits. Process conditions were optimized using response surface methodology (RSM). A three‐level‐four‐variable Box–Behnken design was used for the optimization which involved 68 samples in triplicate, the variables were drying‐air temperature, slice thickness, cultivar, and pre‐drying treatment. The results indicated that quadratic models best described the behavior of color properties of tomato in hot‐air convective dryer with R² of 0.8080 and 0.7955 for hue angle color value (HACV) and color difference (CD), respectively. The process conditions significantly influenced the HACV and CD of dried tomato fruits. Through the RSM, the optimal process conditions for HACV and CD were as follows: drying‐air temperature 50°C, slice thickness 5.11 mm, cultivar 1.75 (Tiwantiwa), and pre‐drying treatment of honey and sugar solution with a desirability value of 0.838. HACV and CD obtained under these conditions were 39.55° and 33.64, respectively.

中文翻译：

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基于箱式设计的热风对流干燥机中番茄颜色特性的模型开发和工艺条件优化

进行这项研究是为了改善番茄干果实的颜色特性。使用响应面方法（RSM）优化了工艺条件。采用三级四变量Box-Behnken设计进行优化，一式三份地涉及68个样品，变量为干燥空气温度，切片厚度，品种和预干燥处理。结果表明，二次模型最能描述R ²热风对流干燥机中番茄的颜色特性。对于色相角颜色值（HACV）和色差（CD）分别为0.8080和0.7955。工艺条件显着影响番茄干果实的HACV和CD。通过RSM，HACV和CD的最佳工艺条件如下：干燥空气温度50°C，切片厚度5.11 mm，品种1.75（Tiwantiwa），以及对蜂蜜和糖溶液进行预干燥处理，其期望值为0.838。在这些条件下获得的HACV和CD分别为39.55°和33.64。