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