Foam mat drying process optimization using response surface methodology for high-quality, low-moisture tomato powder production

Abstract

Tomatoes are highly perishable due to their high water content, making tomato powder production an effective preservation approach. Foam mat drying offers advantages such as faster drying, lower costs, and minimal quality loss by converting liquid tomato puree into stable foam before dehydration. However, the process optimization of key parameters such as drying temperature, drying time, and maltodextrin concentration has not been fully explored. This study employed Response Surface Methodology (RSM) with a Box–Behnken Design to determine the optimal process conditions for producing high-quality tomato powder with low moisture content and high yield. Experiments were conducted with drying temperatures of 55–65°C, drying times of 2–4 hours, and maltodextrin concentrations of 15–25%. The optimal process conditions were 63.15°C for 3.95 hours with 25% maltodextrin, producing tomato powder with a yield of 18.65% and moisture content of 2.97%. These results highlight the potential of RSM-based foam mat drying optimization for enhancing product quality and process efficiency in food dehydration technology.