Tomato spray-drying

Most food-processing companies use spray dryers to produce powdered products. Spray drying has the ability to handle heat-sensitive foods with maximum retention of their nutritive content. The flexibility of spray-dryer design enables powders to be produced in the various forms required by consumer and industry. This includes agglomerated and nonagglomerated powders having precise particles size distribution, residual moisture content, and bulk density. As examples, spray drying of milk, tomato juice, tea extracts, and coffee is discussed. 

Spray drying of a mixture of eight vegetable juices (tomato, cucumber, parsley, lettuce, beet, spinach, carrot, and celery juices) using 1% maltodextrin as additive was described [45]. 

De Sousa, A. S., Borges, S. V., Magalhaes, N. F., Ricardo, H. V., Azevedo, A. D. (2008). Spray-dried tomato powder Reconstitution properties and colom. Brazilian Archives of Biology and Technology, 51(4), 807-814. 

Tomato powder or tomato flakes are produced by spray-drying or drum-drying of tomato paste (dry matter content 30-40 %) (4) starch may be added before drying in order to facilitate the drying process and to increase product stability. 

Tomato powder usually is produced by spray-drying of tomato paste, whereas tomato flakes are obtained by drum drying of tomato paste, usually after addition of starch. 

Bound AA may accumulate in the deficiency of molybdenum because of the high content of nitrate in plants (Chernavian and Kupke, 1959). Turkevich (1963) found enhanced sugar content. AA and dry weight in tomato fruits after spraying... 

Dehydration is performed in a conveyor or tube dryer at 55-60 °C to a residual moisture content of 4-8%. Liquid or paste forms, such as tomato or potato mash, are dried in a spray or drum dryer or, in the case of some special products, in a fluidized bed dryer. Dehydration by freeze-drying provides high quality products (good shape retention) with a spongy and porous structure that is readily rehydrated. Some vegetables used in soup powders, e. g., peas and cauliflower, are prepared in this way. For production of dehydrated potato products (Fig. 17.4), tubers are peeled, cleaned, sliced into strings or chips or diced and, after... 

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