The drying rate of tomato slices (Early Urbana L) treated by a high voltage electrostatic field (HVEF) was investigated with an oven-drying and open-room drying sample, under identical conditions. ANOVA showed that the drying methods had a significant effect (P <= 0.01) on decreasing moisture content, surface temperature, and apparent color of tomato slices, but no difference was observed in shrinkage. Average drying rate for 3, 4, and 5 kV cm(-1) electrostatic fields over a period of 780 min increased by 1.3, 1.43, and 2 times, respectively, compared to that of the air-dried. Tomato slices dried with EHD(+), which consumed only 16.5 ml g(-1) of electric power, exhibited a better appearance (lightness and red color) with lower surface temperature than the air-dried and oven drying samples. (C) 2011 Elsevier Ltd. All rights reserved.