Study on the effects of drying methods on the quality of avocado powder

Name: Nguyen Van Hue

Address: 102 Phung Hung. Hue province. Vietnam

Organization : University of Agriculture and Forestry. Hue University

Email : nguyenvanhue79@huaf.edu.vn

Name: Vo Thi Thu Hang

Address: 102 Phung Hung. Hue province. Vietnam

Organization : University of Agriculture and Forestry. Hue University

Name: Vo Thi Tram

Address: 102 Phung Hung. Hue province. Vietnam

Organization : University of Agriculture and Forestry. Hue University

keyword: spray drying

; freeze drying

; bitterness

Abstract: Avocado is an appropriate plant for tropical climate regions and is currently grown very popular in Vietnam. Avocado brings economic efficiency to farmers in Vietnam and is an adaptive plant to climate change. Therefore, research and development of avocado products is extremely necessary and urgent. In this study, the effect of different drying methods on the quality of avocado powder was studied. Many methods were used: conventional drying, vacuum drying, vacuum microwave drying, sublimation drying, spray drying. The optimal result was achieved by using spray drying at 160 degrees Celsius. This conclusion was given basing on sensory evaluation according to Hedonic scale, lipid content and water content in final products.

Rajamangala University of Technology Lanna. Library

Address: CHIANGMAI

Email: library@rmutl.ac.th

Created: 2019

Modified: 2019-10-15

Issued: 2019-10-11

บทความ/Article

application/pdf

BibliograpyCitation : Book of Proceeding The 10th Rajamangala University of Technology international conference (July,2019), p.105-111

eng

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