Drying Route Influences Matrix Organization, Reconstitution, Flowability and Selected Phytochemical Indicators of...

Area of Science:

• Food Science
• Food Processing Technology
• Powder Technology

Background:

• The functional properties of apricot powder are not fully understood.
• Drying, grinding, and sieving are key processing steps influencing powder characteristics.

Purpose of the Study:

• To investigate the impact of different drying methods on apricot powder functionality.
• To evaluate physical, chemical, and sensory properties of apricot powders produced by various drying techniques.

Main Methods:

• Apricot pulp was dried using hot-air drying (HAD), infrared drying (IRD), vacuum-pulsed drying (VPD), and vacuum freeze drying (VFD).
• Powders were ground and sieved to 60-mesh.
• Evaluated parameters included moisture, density, porosity, particle size, reconstitution, flowability, color, phytochemicals (TPC, TCC, AAC), antioxidant power (FRAP), and electronic-nose fingerprints.

Main Results:

• Drying method significantly affected all powder properties.
• VFD resulted in the highest porosity, fastest wettability, highest water-holding capacity, minimal color change, and highest phytochemical and antioxidant activity.
• VPD yielded the best powder flowability (lowest angle of repose, Hausner ratio, Carr index).

Conclusions:

• VFD is preferable for apricot powders requiring rapid reconstitution and high phytochemical content.
• VPD is more suitable for applications demanding excellent powder handling and flowability.
• Processing conditions influence apricot powder properties, with VFD and VPD offering distinct advantages.