現今的消費者使用乾燥製品的情形相當普遍，就經濟上與方便性而言，其具有可增加製品的架貯期、減少包裝、降低價格與改善操作特性等優點。在本研究中，嘗試使用不同的乾燥技術如凍晶乾燥、熱風乾燥及真空乾燥等方法將蕃茄糊製成脫水的粉末；當蕃茄糊的含水量經乾燥而下降時，其硬度亦隨之增加，藉由粉碎或研磨即可成為粉體。然而，由於非晶形粉體中含糖量偏高的緣故，粉體吸濕、結塊與不良性質等問題也應運而生，實驗結果顯示，乾燥或脫水的方法與條件並不能獲得可作長期貯存之固體製品，如果乾燥的粉體不使用適當的包裝進行防潮保護，則應在蕃茄糊的乾燥過程中添加進少量合適的賦形劑來安定最終的粉體，由此所獲得的製品在無特殊包裝之下仍能維持味道、顏色、氣味不變達數月之久。 Dry products have a high level of popularity with today’s consumers. Dry mixes are economical and convenient with increased shelf-life, reduced packaging, decreased cost and improved handling properties. In this study, dehydrated powders from tomato pulp made by various drying techniques include freeze-drying, hot air drying and vacuum drying. When tomato pulp is dried to low moisture, so that they are hard, they can be pounded or milled to a powder. However, the hygroscopicity, caking and all the problems associated with stickiness final powder are mainly due to more sugar being present in an amorphous state. The results show that the drying or dehydration method and conditions did not offer proper solid products for long terms of storage. If the drying powder will not be protected by suitable packaging from the humidity, small amounts of appropriate excipients should be added to tomato pulp during drying process to enhance the stability of final powder. The resulted dried products will keep without special packaging for several months and the senses（taste, color, odor etc. ）remain unchanged.
