Effect of varying drying air temperature, air velocity, initial total solids, and starch addition on the drying rate of tomato paste were studied using a tray dryer. The increase in the inlet air temperature in the range 60–100°C markedly increased tomato paste drying rate. Also, increasing air velocity (0.8–1.2 m/s) increased the drying rate of tomato paste. Increasing tomato paste initial total solids had a significant effect on the time required to reach the equilibrium moisture content. Starch was added at different amounts (0.0–1.0 kg dry starch/ kg dried tomato paste); it has a significant effect on tomato paste drying rate.
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Jumah et al. (2004) studied this question.
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