Vol. 11, Issue 6 (2022)

Author(s):
Surbhi Suman and Ankita Sharma

Abstract:
Pomace has a high content of tocopherols, phytosterols, carotenoids, and antioxidant activity, making its use in food significant from a nutritional standpoint. The earliest method of food preservation is drying. 250g of pomace was dried in a microwave dryer at 420, 560, and 700W of power level. Drying took place in falling rate period and constant rate period was absent in both drying experiments. The moisture diffusivity varied in the range of 1.29×10^-8 m²/s to 4.28×10^-8 m² /s. β-carotene range was found between 1.02 mg/100g and 3.36 mg/100g. Ascorbic acid range was found between 0.75 mg/100g and 1.425 mg/100g. Maximum redness was found in sample dried at 420W microwave power level.