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


  • 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




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


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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How to Cite

P. D. Poovai, K. A. Athmaselvi, T. Arumuganathan, Shubham Subrot Panigrahi, C. Indu Rani, & R. Neelavathi. (2023). Effects of Tray and Freeze Drying on Physico-chemical and Structural Properties of Fig Fruit Powder. Journal of Agricultural Engineering (India), 60(3), 251-260. https://doi.org/10.52151/jae2023603.1811