Optimization of spray drying process of tomato paste by using response surface methodology

The aim of this study is produce of tomato paste powder by using spray dryer and the effect of drying condition on the properties of produced powder in order to increase maintenance, ease of packing and transportation. In this study, effect of inlet air temperature (120-180 °C) and maltodextrin concentration as a carrier agent (25-50%w/w) on powder recovery, moisture content, hygroscopicity, L* value, a* value, chroma* value and amount of lycopene of pilot spray dried tomato paste powders were investigated. our results reveald that the powder recovery, solubility and chroma* value were increased with increased higher inlet air temperatures of dryer; however, at these conditions moisture content, L* value, a* value, hygroscopicity and amount of lycopene in the powder were decreased. Higher concentrations of maltodextrin increased the powder recovery, solubility, L* value and amount of lycopene in the powder; however, moisture content, hygroscopicity, a* value and chroma* value of powder were decreased. Optimization carried out using response surface methodology and optimum conditions were inlet air temperature of 120 °C and maltodextrin concentration of 37.5% (w/w).