Optimization of spray-drying process for tomato paste.

Response surface methodology was used to optimize spray-drying process for tomato paste with 10DE maltodextrin. Independent variables were: inlet air temperature (140-160 °C) and feed low rate (350-600 mL/h). Responses variables were powder yield, moisture, and total color difference. Inlet air temperature a positive effect on powder yield and total color differences and a negative effect on moisture content. Feed flow rate led to lower powder yield, but increased moisture content and total color differences. The best spray drying conditions to produce higher powder yield and lower moisture content and total color differences were inlet air temperature of 159 °C and feed flow rate of 350 mL/h. The average particle size D43 was 23.0 ± 0.5 µm. According to the sensory evaluation carried out on the reconstituted tomato paste, the product had the characteristic color of the tomato paste and tomato paste-like flavor, confirmed that spray drying is a promising mild drying technology to produce powder with tomato paste character. [ABSTRACT FROM AUTHOR]