Comparison of physicochemical and biochemical analysis of aronia powders conversed by microwave and hybrid systems

Abstract

In this study, determining the physical and chemical properties of the powders obtained by producing fruit powder from the Viking and Nero varieties of aronia fruit and it was aimed to determine which drying method is more suitable in terms of both quality and energy in the production of aronia fruit powder. The highest drying rate values were determined in Nero variety with 6.02 × 10⁻² − 3.05 × 10⁻¹ g moisture/g dry matter min. The effective moisture diffusion values of the Viking cultivar varied between 4.30 × 10⁻⁷ and 2.53 × 10⁻⁶m²s⁻¹. The lowest activation energy value was determined as 35.87 kJ/mol in the MACD method in the Viking variety. The best carr index values were determined when dried at 350W + 70 °C drying conditions and the carr index value of the fruit powders was in the “poor” category. The best hausner index value was found to be at the “excellent” level. The L, a and b values of Viking and Nero varieties were numerically affected by the drying processes. The highest chroma value for both varieties was determined in the 350W + 70 °C method. The specific moisture absorption rate and specific energy consumption values of the Nero cultivar were found to vary between 6.04 × 10⁻³–1.59 × 10⁻² kg/kWh and 62.68–165.43kWh/kg. In the Viking variety, total phenol, monomeric anthocyanin, and antioxidant contents range from 9.366 mg GAE g⁻¹ fw to 37.667 mg GAE g⁻¹ dw, 0.712 mg g⁻¹ fw to 4.985 mg g⁻¹ dw, 6.12 µmol TE g⁻¹ fw to 272.41 µmol TE g⁻¹ dw. The total flavonoid content in the Nero variety ranges from 1.597 g CE L⁻¹ fw to 19.184 g CE L⁻¹ dw.

Graphical abstract