Fresh round tomatoes (Solanum lycopersicum L.) used in these experiments were purchased from a local supermarket. They were stored at a temperature of 4 } 0.5 _C until the drying experiments. Tomatoes were half cut with a stainless steel knife, and for each experiment a sample of 50 } 2 g was used. Initial moisture content of the sample was around 94% (w.b) and had to be brought to around 22 } 5% moisture content (w.b) (ONU, 2007). All experiments were performed in triplicates.