Influence of Spray Drying Conditions on Tomato Powder Properties

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Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. (2010, background): “The ratio of mass of the powder and the volume occupied 163 in the cylinder determines the bulk density value (Goula et al., 2004).”
The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders (2016, unknown): “[37].”
Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules (2017, result): “A similar finding has been reported by Goula, Adamopoulos, and Kazakis (2004) for spray drying of tomato pulp.”
Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts (2011, background): “On this issue, spray-drying is a microencapsulation technique appropriate for heat sensitive components such as polyphenols, and commonly used in pharmaceutical and food industry (Goula et al., 2004; Cal and Sollohub, 2010).”
Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties (2005, methodology): “In experiments conducted under the same operating conditions using a standard laboratory spray drying system powder solubility was lower, varying from 188 to 435 s (Goula et al., 2004).”