Technics Study on Tomato Powder Preparation by Spray Drying or Vacuum Freeze Drying

Abstract

Abstract: According to contents of lycopene and physical characteristics of the tomato powder,the methods of spray drying and vacuum freeze drying were compared for is the production of tomato powder.The preservation rate of lycopene is higher by vacuum freeze drying than the spray drying,but the spray drying method applicable better to industrialized production.The optimum technical conditions are:the air temperature at the inlet 160℃,and at the exit 80±2℃,the dry matter content in the prepared slurry as 12%,the temperature of slurry 55℃,the rotating speed of centrifugal atomizer 28000 r/min.

Key words: tomato powder, spray drying, vacuum freeze drying, lycopene

SONG Hong-Xin, LI Hong, LIU Xiao-Yang. Technics Study on Tomato Powder Preparation by Spray Drying or Vacuum Freeze Drying[J]. FOOD SCIENCE, 2007, 28(5): 100-103.

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Technics Study on Tomato Powder Preparation by Spray Drying or Vacuum Freeze Drying

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