None P. D. Poovai, None K. A. Athmaselvi, None T. Arumuganathan, None Shubham Subrot Panigrahi, None C. Indu Rani, None R. Neelavathi
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引用次数: 0
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.
期刊介绍：
The Journal of Agricultural Engineering (JAE) is the official journal of the Italian Society of Agricultural Engineering supported by University of Bologna, Italy. The subject matter covers a complete and interdisciplinary range of research in engineering for agriculture and biosystems.
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