Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: The effect of drying methods

Physicochemical, packing and microstructural properties of beet, blueberry, carrot, and cranberry powders produced by hot-air drying (HAD), freeze drying (FD), and a film drying method (InfriDri (R) Process (IFD)) were evaluated. Higher bulk and tapped densities were recorded in the IFD powders than other powders. The IFD powders had a lower Hausner ratio and compressibility index, a higher wettability index, and were less hygroscopic compared to other powders. The IFD powders had a smooth and flaky appearance while other powders exhibited a more irregular and porous morphology. Total phenolic content (TPC) of the IFD beet and carrot powders was 20.95% and 30.43% higher than that produced by HAD, and 3.42% and 7.96% higher than those from FD, respectively. Similarly, the beet and carrot powders from IFD exhibited an antioxidant activity 21.45% and 11.52% higher than that from the HAD method, and 14.84% and 14.43% higher than the FD counterparts, respectively. (c) 2021 Elsevier B.V. All rights reserved.

Automated summary

Powders produced by the IFD method exhibit higher density, lower compressibility, better wettability, lower hygroscopicity, smoother appearance, as well as higher total phenolic content and antioxidant activity compared to powders produced by other methods.