Physical quality characteristics of the microwave-dried breadfruit powders due to different processing conditions

[摘要] Production of breadfruit powder has been an option to make easy its uses in various food processing. Accordingly, there is a need recently to apply advanced drying method, i.e. microwave drying, for improving quality since conventional methods produced highly variable product quality and required longer process. The present work was aimed to study the effect of microwave power and grinding time on physical quality of breadfruit powders. The experiment was done initially by drying breadfruit slices in a microwave dryer at power level of 420, 540, and 720 W and then grinding for 3, 5, and 7 min to get powdery product of less than 80 mesh. The physical quality of breadfruit powders were measured in terms of fineness modulus (FM), average particle size (D), whiteness (WI), total color difference (ΔE), water absorption (Wa), oil absorption (La), bulk density (ρb) and consistency gel (Gc). The results showed that physical quality of powders and its ranged-values included the FM (2.08-2.62), D (0.44-0.68 mm), WI (75.2-77.9), ΔE (7.4-10.5), Wa(5.5-6.2 ml/g), La(0.7-0.9 ml/g), ρb(0.62-0.70 g/cm3) and Gc(41.3-46.8 mm). The experiment revealed that variation of microwave power and grinding time affected significantly the quality of the breadfruit powders. However, microwave power was more dominant factor to affect quality of breadfruit powder in comparison to the grinding time.

[发布机构] Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Jember, Jember, Indonesia^1

[效力级别] 生物科学

[关键词] Average particle size;Conventional methods;Fineness modulus;Microwave dryers;Microwave drying;Physical quality;Processing condition;Total color difference