Spray drying of tomato derivatives

Abstract

Fruits and vegetables are food products with a great nutritional contribution although they are very perishable, so alternatives are sought for their greater durability. Spray drying is currently one of the most used methods in the food industry for dehydrating these foods. Tomato powder has a promising and potential market, as it is a product with good commercial value and easy handling. This review addresses the fundamental principles of spray drying of tomato derivatives, the main factors that influence this process and the characteristics of the dried product. As well as bibliometric data from studies related to the drying of tomato derivatives, are also analyzed. Parameters such as the number of publications per year, journals, affiliations, countries, authors and type of scientific document were taken into account.