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The increasing interest in the antioxidant activity of lycopene has been to promote the consumption of tomato and tomato-based products. The aim of this work was to evaluate tomato ( Lycopersicon esculentum  Mill) drying in thin layer through response surface methodology. The independent variables investigated in this study were drying air temperature (60, 70 and 80°C) and wet sample thickness (3, 5 and 7 mm). The drying condition with the lower colour value (Hue angle) and higher lycopene content was 60°C and sample thickness of 3 mm. In this condition, the responses for the colour (Hue angle) and lycopene content values were 47.7    0.2° and 301.9    3.1 μg g –  1 , respectively. The lycopene loss was similar to that reported in the literature (30–50%) using more expensive methods of tomato drying such as freeze-drying and lyophilization.

Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology