Contrast Experimental Study On Drying Process Of Jackfruit Powder

The nutritive value of jackfruit is relatively abundant.The harvest season is relatively concentrated,and fresh jackfruit is difficult to preserve for a long time.Dehydrating and drying it into jackfruit fruit powder can prolong its shelf life and expand its application range,but the jackfruit powder drying process is less studied.Using jackfruit pulp as the experimental raw material,the drying process of wet processed jackfruit fruit powder was systematically studied,and the process parameters of vacuum freeze-drying and spray drying of jackfruit fruit powder were determined.The main results are as follows:(1)By evaluating the physical and chemical indexes of jackfruit pulp of different varieties,jackfruit 1(M1)from Malaysia was selected as the raw material,and the moisture content and color were used as indicators to compare the effect of jackfruit fruit powder prepared by vacuum freeze-drying,spray drying and microwave vacuum drying.It was found that vacuum freeze-drying and spray drying are more suitable for jackfruit powder processing.(2)On the basis of single factor,the optimum drying process parameters of spray drying were defined as the drying temperature of 125°C,the pumping rate of 25%.the liquid ratio of 1:6 g/m L,and maltdextrin content of 12.5% by vacuum freeze-drying using orthogonal test method.The optimum drying parameters of were the drying temperature of 56?,the amount of maltodextrin of 9% and the liquid ratio of 1:2 g/mL by using response surface methodology.(3)Under the optimum conditions of vacuum freeze-drying and spray drying,the sensory evaluation,chemical and energy consumption of jackfruit fruit powder were used as evaluation indicators to compare the fruit powder quality.The results showed that the two jackfruit fruit powder drying process all have a high sensory score,but vacuum freeze-dried fruit powder has high nutritional value and consumes 6.4 times as much energy as spray drying.The above research results provide a theoretical reference for the research on processing technology of jackfruit fruit powder.