The tomato soup (TS) was prepared and dried by using different drying methods; namely, hot air drying, vacuum drying, and vacuum-microwave drying, to increase the shelf life by lowering the moisture content. The drying characteristics and lycopene degradation of TS were studied through kinetics and modeling. The effective moisture diffusion (D_eff) of TS has shown significant temperature dependency during drying and followed the Arrhenius relationship for applied drying methods. The lycopene degradation kinetics of TS obeyed the first-order kinetics with higher values of activation energy (E_a>30 kJmol⁻¹), indicating a higher sensitivity of lycopene towards the elevated temperatures (above 55°C). The vacuum-microwave drying was the best drying method for the TS with higher D_eff and minimal loss of lycopene and total phenol in the dried TS. This study would help design an industrial drying setup with minimal loss of lycopene and nutrition in dried TS.

番茄汤（TS）的制备和干燥采用不同的干燥方法；即热风干燥、真空干燥和真空微波干燥，通过降低水分含量来延长保质期。通过动力学和建模研究了TS的干燥特性和番茄红素降解。TS的有效水分扩散 (D _eff ) 在干燥过程中表现出显着的温度依赖性，并遵循应用干燥方法的 Arrhenius 关系。TS 的番茄红素降解动力学服从一级动力学，活化能值较高 (E _a >30 kJmol ^-1)，表明番茄红素对升高的温度（高于 55°C）具有更高的敏感性。真空微波干燥是干燥 TS 的最佳干燥方法，具有更高的 D _eff和最小的番茄红素和总酚损失。这项研究将有助于设计一种工业干燥装置，在干燥的 TS 中最大限度地减少番茄红素和营养的损失。