Effect of Operating Parameters on the Spray Drying of Tomato Paste

The production of tomato powder from tomato paste using the spray drying technique has been investigated in this work. The influence of a number of process variables, namely, feed total solids, feed flow rate, feed temperature, air temperature, air flow rate, and starch addition on the physical properties of spray‐dried tomato powder was investigated. The product properties studied were total solids, average particle diameter, bulk density, and solubility. The increase in the feed total solids increased tomato powder total solids, particle size and bulk density and decreased its solubility, while the increase in the feed flow rate decreased tomato powder total solids and solubility, and increased the average particle size and bulk density.