EXAMINATION OF PHYSICAL PROPERTIES OF POWDERS OBTAINED BY DRYING FRUIT SHELLS USING DIFFERENT DRYING METHODS IN TERMS OF ENERGY EFFICIENCY OF POWDER PRODUCT PROPERTIES AND DRYING METHODS
Project no. 22562 · Status: Kapanmış · 2020
Summary
The aim of this study is to examine the physical, chemical and powder product properties of powders obtained by drying pomegranate, orange, apple and banana peel using convection and microwave drying methods and the energy efficiency of drying techniques used. Fruits selected for this purpose were dried under tree different conditions in convection (90-120-150°C) and microwave dryer (360-540-720W). Physical, chemical and powder product analyses were performed to determine the properties of the powder product obtained at the end of drying. In addition, the energy efficiency of the devices used during the drying of fruit peels and the yield of powder products were determined within the scope of the thesis study. In both methods, results were found in the range of reliable food criteria when moisture content and water activity values were examined in fruit peel powders. When evaluating the effect of different drying techniques and conditions on the color of fruit peel powders (L*, a*, b*, ?E, Hue Angle and Chroma), values were higher in the convective dryer. At the same time, a significant change in the fluidity and stickiness behavior of powdered products under different drying conditions was not observed, fluidity behavior was found to be very good, while adhesive behavior was found to be low. In addition, as a result of the analysis of antioxidant activity in pomegranate peel powder, convective drying results were closer to fresh and more successful. In the study, the longest drying time was found in the convective dryer on all fruit peels, and the shortest drying time was found in the microwave dryer. It was found that the drying rate and humidity of the peels decreased over time. In energy consumption, a decrease in SMER value was observed as power and temperature increased in both drying methods. As a result, no research has been found in the literature on the production of pomegranate, orange, apple and banana peel powders. For this reason, the study is considered to be an original study on waste management.