Drying and storage characteristics of batuan fruit powder
2016
The study evaluated the drying and storage characteristics of the batuan fruit powder including optimization of parameters for powder production, Moisture Sorption Isotherm (MSI), and Accelerated Shelf-life Test (ASLT). The optimum sodium metabisulfite (SMS) concentration and drying temperature were determined where the physicochemical, functional and sensory characteristics of the powder were considered as the responses. The optimum drying temperature and SMS concentration were found to be 50.0001 deg C and 106.249 ppm, respectively, with a desirability of 0.578. The moisture sorption behavior of the powder revealed that the equilibrium moisture content (EMC) increased with water activity (aw) while the EMC values generally decreased when the temperature was increased. The BET Isotherm and Halsey Equation gave the best fit models to describe the MSI of the powder. The monolayer value and water activity, aw, of the batuan powder were calculated to be 0.08499 g water/g solids and 0.36, respectively, at room temperature. During the ASLT of the powder, Maillard browning was predominant and found to be a first-order reaction in terms of whiteness index (WI). The shelf-life of the product at room temperature was predicted to be 202 days (6.73 months).
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