Infrared‐Assisted Refractance Window Drying for Tomato Powder: Effects of Process Conditions on Quality Attributes

ABSTRACT The production of high‐quality tomato powder is essential for extending the shelf life of tomatoes and enhancing their utility in the food industry. This study explores the use of infrared‐assisted refractance window drying as a novel method for producing tomato powder. We investigated the effects of various drying temperatures (80°C, 90°C, and 100°C), infrared power levels (500 and 1000 W), and pulp thicknesses (1 and 2 mm) on the color, physical properties, and chemical composition of the powders. Infrared‐assisted refractance window drying (InfraRWD) dries materials quickly while preserving color and nutrition. Additionally, the reconstitution properties of tomato powders were found to be moderate. However, the flow properties and hygroscopicity of tomato powders need to be improved using an additional step. Among the investigated conditions, a higher drying temperature (100°C), infrared power (1000 W), and increased pulp thickness (2 mm) resulted in higher retention of chemical quality attributes. The study demonstrates the potential of InfraRWD as a viable technique for industrial‐scale tomato powder production, offering benefits of enhanced product quality and process efficiency.