Özet:

In this study, cherry tomatoes (Lycopersicon esculentum var. Cerasiforme) were dried with two differentmethods (tray dryer (TD) and microwave (MW)) using different temperatures (60, 70 and 80 °C)-MWpowers (140, 210 and 280 W). The effects of drying parameters on some drying characteristics of cherrytomatoes were investigated. Thirteen mathematical models available in the literature were fitted to theexperimental moisture ratio data and the coefficients of the models were determined by non-linearregression analysis. It was observed that drying in microwave oven has reduced the drying time by38%. The effective moisture diffusivities increased with increasing temperature and MW power. Thebest fit models were found as Logarithmic, Wang&Sing and Midilli. The activation energy values werefound as 25.00 ve 15.3 W/g for samples dried with TD and MW, respectively. The closest color valuesto wet sample were detected at 60 °C for TD, but there were no differences between MW powers. Colorvalues of MW samples were found be better than TD samples. Maximum rehydration rate was detectedat 60 °C for TD and 210 W for MW

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