Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette

The purpose of this study was to determine the impact of vacuum impregnation on selected physical properties of courgettes, the drying process, and kinetics of the drying process. Vacuum impregnation was used as a pretreatment in the conducted research. The drying process was carried out using three techniques (convection drying, freeze drying, and vacuum drying). In the presented work, selected properties of courgettes, i.e., water activity, dry weight, density, VGI, shrinkage, and color were investigated, and the best model describing the kinetics of the drying process was selected. As a result of the study, it was found that the pretreated courgette was characterized by increased dry matter (0.44% to 4.08%) and density content (15.52% to 33.78%) and reduced or increasing water activity (−5.08 to 38.62%) depending on the drying method. The process also resulted in reduced drying shrinkage (−2.13% to −6.97%). Tomato juice was used as an impregnating solution, resulting in an increase in red intensity (8.44) and a decrease in the L* color index (80.16 to 58.00 for the fresh courgette). Dries with the most favorable properties were obtained using the freeze-drying method. The best model of the drying process kinetics was the logistic model.