Abstract: Spray drying is one of the effective post harvest technology used for making powders from fruits and vegetables. Natural tomato powder from freshly harvested tomatoes procured from the Dindigul Farmers Association was tried to study the essential parameters for spray drying. The Spray drying behavior of PKM1, CO-3 and Ruchi tomato juices at different inlet and outlet temperature levels using the ACMEFIL Spray dryer, located at Gandhigram Trust was studied. The observation parameter includes different inlet and outlet temperature settings and the feed flow rate of juice in to the atomizer. With the addition of malt dextrin 8% and feed rate of 80ml per minute controlled by the peristaltic pump, having inlet air temperature as 160oC,164oC and 162oC with constant outlet temp of 90oC was observed as the optimum conditions for the maximum recovery of tomato powder from the above three varieties.