Evidence map›Paper›PMID 42729414›Full record

ArticleFood chemistry: X2026

Optimization of drying conditions for microwave-vacuum drying of tomato snack bars using response surface methodology.

Muhammed Rasim Gul, Nalan Yazicioglu, Gulum Sumnu, Mecit Halil Oztop

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Muhammed Rasim GulDepartment of Food Engineering, Middle East Technical University, Ankara 06800, Türkiye.
Nalan YaziciogluDepartment of Nutrition and Dietetics, Gulhane Faculty of Health Sciences, University of Health Sciences, Ankara 06018, Türkiye.
Gulum SumnuDepartment of Food Engineering, Middle East Technical University, Ankara 06800, Türkiye.
Mecit Halil OztopDepartment of Food Engineering, Middle East Technical University, Ankara 06800, Türkiye.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The study focused on optimizing microwave-vacuum drying (MVD) for tomato snack bars using response surface methodology (RSM). Key variables included drying time, microwave power, and absolute chamber pressure, with a Box-Behnken design testing power levels (1.0, 1.2, 1.4 kW), pressures (0.2, 0.35, 0.5 bar), and drying times (8, 10, 12 min). Targets for water activity (0.50), moisture content (15%), and hardness (45 N) were set based on comparable studies in snack bar literature. The goal was to maximize lycopene and redness, indicated by the

Indexed as

Box-Behnken designMicrowave vacuum dryingPhysicochemical propertiesResponse surface methodologyTomato snack bars

Identifiers

PMID42729414
PMCPMC13562388

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.