THE FOAM-MAT CONVECTIVE AND MICROWAVE DRIED AVOCADO POWDER: PHYSICAL, FUNCTIONAL, AND POWDER PROPERTIES

FOAM-MAT CONVECTIVE AND MICROWAVE DRIED AVOCADO POWDER

  • Gülşah Çalışkan Koç pHD
  • Ayşe Nur Yüksel Alanya Hamdullah Emin Paşa University
Keywords: FOAM MAT DRYING, AVOCADO, PCA, FUNCTIONAL PROPERTIES

Abstract

The aim of this study was to produce hot air (60-80°C and 20% ventilation rate) and microwave (120-700W) assisted foam mat dried avocado powders and to determine the effect of different drying temperatures and microwave powers on physical, functional, and powder properties of avocado powders. Significantly lower drying times were observed for the microwave assisted foam-mat dried avocado powder (p<0.05). Microwave assisted foam-mat dried avocado powders have superior properties in moisture content and flow properties (p<0.05), whereas comparatively better results were obtained for hot air assisted foam mat dried avocado powder for wettability and solubility times. The changes in ash content, pH, water holding capacity, bulk and tapped densities, Carr Index and Hausner Ratio values followed a quadratic trend depending on both drying temperature and microwave power. Principal component analysis indicated that there is a convenient relation between the avocado powders which were dried at different drying techniques and conditions.

Published
2020-09-25
Section
Heat and Mass Transfer