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Powdered tomato was produced by spray drying the tomato pulp. A full 2³ factorial design with the central point was used, varying the feed flow rate (127-276 g/min), air inlet temperature (200-220ºC) and the atomisation speed (25,000-35,000 rpm). The responses analysed were: moisture content, solubility, wettability consistency and colour, but the factors only significantly affected the colour parameter. All the samples became significantly darker and less red with an increase of the variables under study. A low atomisation speed (25,000 rpm) and lower inlet air temperature (220ºC) produced the powders with a higher colour index (a/b) and less darkening. Tomate em pó foi produzido por secagem por atomização da polpa de tomate. Um planejamento 2³fatorial completo com ponto central foi conduzido variando a taxa de alimentação (127276 g/min), temperatura de entrada do ar (200-220ºC) e a velocidade de atomização (25000-35000 rpm). As respostas analisadas foram: conteúdo de umidade, solubilidade, molhabilidade, consistência e cor, ma os fatores somente afetaram significativamente a cor. Todas as amostras tornaram significantemente mais escuras e menos vermelhas com o aumento das variáveis sob estudo. Baixa velocidade de atomização (25000 rpm) e menor temperatura do ar de secagem (220ºC) produziram pós de maior índice de cor (a/b) e menor escurecimento

Spray-dried tomato powder: reconstitution properties and colour