Zanoni, Peri, Nani, and Lavelli (1998) reported 12% lycopene loss
in tomato dried at 110 C. Statistical analysis indicated that
temperature made the most important contribution to lycopene
content variation (62.2%) followed by tray rotation (23.1%) (Table 3).
When no tray rotation was used, drying strongly depended on the
location of the sample in the drying chamber due to the oven
temperature gradients. Duncan’s multiple intervals test on the data
revealed that lycopene degradation was reduced by the effect of
tray rotation in the 50 C runs (independently of air velocity) and in
the 45 and 60 C runs at 0.6 m s1 air velocity.