Effects of Tray and Freeze Drying on Physico-chemical and Structural Properties of Fig Fruit Powder

P. D. Poovai; K. A. Athmaselvi; T. Arumuganathan; Shubham Subrot Panigrahi; C. Indu Rani; R. Neelavathi

doi:10.52151/jae2023603.1811

Authors

P. D. Poovai Department of Food Process Engineering, School of Bioengineering, Faculty of Engineering and Technology, SRM University, Kattankulathur-603 203, Tamil Nadu, India Author
K. A. Athmaselvi Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management, Ministry of Food Processing Industries, Pudukottai Road, Thanjavur, Tamil Nadu – 613005 Author
T. Arumuganathan ICAR - Sugarcane Breeding Institute, Coimbatore-641 007, Tamil Nadu Author
Shubham Subrot Panigrahi Centre for Applied Research, Innovation and Entrepreneurship (CARIE), Lethbridge College, Lethbridge, AB T1K1L6, Canada Author
C. Indu Rani Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore-641 003, Tamil Nadu Author
R. Neelavathi ICAR-Krishi Vigyan Kendra, Tamil Nadu Agricultural University, Tindivanam, Villupuram District - 604 002, Tamil Nadu Author

DOI:

https://doi.org/10.52151/jae2023603.1811

Keywords:

Fig, freeze-drying, FTIR, SEM, tray-drying, XRD

Abstract

A study was conducted on the drying of fig fruits using tray-drying [50 °C, 60 °C, 70 °C for 3 h] and freeze-drying [(-)43 °C for 24 h] dehydration techniques. The physico-chemical properties of fig fruit powder were studied. Different temperatures and methods of drying had effects on the moisture content, water activity, physico-chemical properties, and structural properties. Moisture content and water activity were in the range of 6.5-8.5% (w.b.) and 0.40-0.60, respectively. Powders of 15- 30 μm size range and with a flaky texture had moderate flowability. FTIR analysis exhibited peaks of varied range. XRD analysis showed that the powders were predominately amorphous in nature, and C-type starch was present.

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