Influence of drying techniques on some compositional parameters of wood apple (Limonia acidissima) pulp powder

Abstract

The primary focus of this investigation was a laboratory experiment in which two methods of drying (tray dryer and microwave drying) wood apple (Limonia acidissima) pulp powders were compared by evaluating some compositional parameters. The Central Institute of Technology at Kokrajhar, Assam, was the location of the experiment. Tray drying at drying temperature (60oC), air velocity (1.33 m3/ s), loading density (1.5 cm/ m2) gave the best result in terms of protein (9.12%), carbohydrate (68.44%) and total antioxidant activity (2.44%). Samples dried by microwave drying (MWD) had the shortest drying time (84 min), followed by tray dryer (TD) (870 min). The observations of drying in a microwave at a power setting of 180 W, for 66.67 min, with a loading density of 1.5 cm/m2 gave a protein content of 9.09 %, carbohydrate of 66.87% and total antioxidant activity of 2.32 %. In terms of retaining protein, carbohydrate and antioxidants, the results obtained using a tray drier were higher than those obtained using a microwave dryer. As a result, the utilisation of a tray dryer is suggested for the drying of wood apple pulp.