International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:12, December, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 1761-1770

Influence of Inlet Drying Temperature on the Physical Attributes of Spray Dried Avocado (Persea americana Mill) Powder
V. S. Karthik Nayaka1*, Shamina Azeez2, G. J. Suresha1, R. B. Tiwari2, S. J. Prasanth3, G. Karunakaran4 and K. B. Suresha5
1Department of Post-harvest technology, UHS, Bagalkot, India
2Division of Post-harvest technology & Agricultural engineering, ICAR-IIHR, India
3Department of Vegetable Science, UHS, Bagalkot, India
4Division of Fruit Crops, ICAR-IIHR, Hessaraghatta, India
5AICRP on Post Harvest technology, GKVK-UAS, Bengaluru, India
*Corresponding author

Avocado has gained high importance for its healthy fatty acid and phytosterols profile which the human body demands. Parallel to it, the highly perishable nature of this tropical fruit crop will shorten its shelflife. Therefore, spray drying would be the alternative technology to obtain a nutritious and shelf-stable powder. The avocado juice was spray dried at different temperatures and was analysed for its physical properties. Results showed that higher drying temperature favoured in achieving residual moisture content, water activity, and bulk density. Whereas the colour of the powder was gradually lost at a higher temperature and better yield was obtained at an intermediate inlet drying temperature.

Keywords: Spray drying, Micro-Encapsulation, Inlet temperature, Physical attributes

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How to cite this article:

Karthik Nayaka, V. S., Shamina Azeez, G. J. Suresha, R. B. Tiwari, S. J. Prasanth, G. Karunakaran and Suresha, K. B. 2020. Influence of Inlet Drying Temperature on the Physical Attributes of Spray Dried Avocado (Persea americana Mill) Powder.Int.J.Curr.Microbiol.App.Sci. 9(12): 1761-1770. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.