In this study, the effects of hot air-infrared drying methods, including inlet air temperature, air velocity, and infrared power, are investigated on physical (color indices ΔL∗, Δa∗, and Δb∗, shrinkage, and unit density), mechanical (resistance to penetration), chemical (concentration of vitamin C and lycopene content), and thermal (effective moisture diffusivity coefficient) properties of compressed tablets made of tomato powder. The drying processes of the samples were investigated at five temperature levels of 40, 50, 60, 70, and 80 °C, five infrared power levels of 0 (without infrared), 500, 1000, 1500, and 2000W, and five inlet airflow velocity levels of 0.5, 1, 1.5, 2, and 2.5 m/s. Statistical analysis of the obtained data and optimization of the drying process was performed using the response surface methodology. The results showed that in hot air-infrared drying, with increasing the inlet air temperature, the concentration of vitamin C in tomato tablets decreased, and the lycopene content of tomato tablets increased. The optimum point for drying tomato tablets was obtained at an air temperature of 40 °C, air velocity of 2.5 m/s, and infrared power of 876.5 W. The highest percentage of vitamin C degradation occurred during the drying process of tomato slices at 50 °C. The results showed that drying at lower temperatures increased the desirability index of the model obtained from the response surface method.

在这项研究中，热风红外干燥方法的影响，包括入口空气温度、空气速度和红外功率，对物理（颜色指数 Δ L ∗、Δ a ∗ 和 Δ b∗、收缩率和单位密度）、机械（抗渗透性）、化学（维生素 C 浓度和番茄红素含量）和热（有效水分扩散系数）由番茄粉制成的压片的特性。在 40、50、60、70 和 80 °C 五个温度等级，0（无红外线）、500、1000、1500 和 2000W 五个红外功率等级以及五个进气气流下研究样品的干燥过程0.5、1、1.5、2 和 2.5 m/s 的速度水平。使用响应面方法对获得的数据进行统计分析并优化干燥过程。结果表明，在热风红外干燥中，随着进风温度的升高，番茄片中维生素C的浓度降低，番茄片中番茄红素的含量增加。番茄片干燥最佳温度为40℃、风速2.5m/s、红外功率876.5W。50℃下番茄片干燥过程中维生素C降解率最高。 ℃。结果表明，在较低温度下干燥增加了从响应面法获得的模型的合意指数。