| The effect of hot air temperature on the kinetics and physicochemical properties of foammat dried strawberry powder. |
| Paper ID : 1258-NICAME1402 |
| Authors: |
|
Nayer Etminanfar *, Seyed Sadegh Seiiedloo, habibeh nalbandi Department of Biosystem Engineering, Faculty of Agriculture, Tabriz University, Tabriz, Iran |
| Abstract: |
| Strawberry is rich in nutrients and a perishable product, and about 20% of them are lost from the time of harvesting to storage. One of the best ways to process products to reduce waste, is to dry the product and powder them. Among the different methods for producing strawberry powder, it can be dried by foammat method. The purpose of this research was to investigate and compare the effect of different temperatures of drying strawberry foam by convective dryer. In this method, after preparation of puree and add stabilizer and foaming agent and produce strawberry foam, the desired product was dried at different temperatures of hot air and flow speed of 1.2 m/s, and quality parameters such as bulk density, tapped and particle density, water solubility percentage, flowability, porosity and total color index were measured. Also, the kinetics of drying and the time of the moisture reduction process until reaching the moisture content of 0.1 (gram of water per gram of dry matter) were calculated. Summarizing the results showed that drying at 70°C had the best performance in most of the quality parameters. Also, among the temperatures of 50, 60 and 70°C, the hot air temperature of 70°C with 175 minutes had the shortest drying time and the temperature of 50°C with 271 minutes had the longest drying time in this method. |
| Keywords: |
| Strawberry powder, drying, foammat, convection, quality |
| Status : Paper Accepted (Poster Presentation) |
