Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods

In addition to the morphology of tomato powders produced with different drying processes (oven, sun, microwave, tray drying), powder flow properties such as powder flow speed dependency, cohesiveness and caking were evaluated and compared in this study. The data was grouped and classified using Principal Component Analysis (PCA). The findings revealed a slight decrease in compaction coefficient up to 50 mm/s. Moreover, a sudden decrease was observed in the compaction coefficient with the test speed increasing from 50 mm/s to 100 mm/s for the tray-dried tomato powders. The findings of the Scanning Electron Microscopy (SEM) analysis revealed that the drying procedures had a substantial impact on the morphological structures of tomato powders. It was proven that different drying techniques caused structural differences. Microwave heating yielded faster moisture loss and, as a result, the morphology was rough. Ultimately, powders obtained from microwave processes had holes in the surface as a result of the water vapor released during the drying process.