Study of the Effect on the Quality Attributes of Apple Pomace Powder Prepared by Two Different Dryers

Abstract

Industrialization of horticulture sector no doubt assured economic prosperity but brought along with it a huge quantity of fruit processing waste, whose disposal in the environment caused not only extensive pollution but also the loss of natural wealth. Apple pomace is a left-over residue after apple juice extraction amounting to about 20-30 per cent of the total processed apple fruits. To utilize this waste, a study of the effect on the quality attributes of apple pomace powder prepared by two different dryers was carried. Apples were blanched to get wet apple pomace cake which was exposed to different drying air temperatures (60, 70, 80°C and solar dryer) with different tray dryer (40 , 50 g and 60g) Initial moisture content of the apple pomace was an average of 442.49 % d.b. Drying of apple pomace took place in falling rate period. Overall drying rate linearly increased with temperature and decreased with increase in tray dryer at all temperatures. In solar dryer it takes time and depends on the condition of the weather. Nutritional evaluation was done for crude fibers, fat and protein for apple pomace dried powder. The temperature of 70 °C and tray dryer of 50 g yielded the highest values of protein as well as fiber content. It was concluded that apple pomace should not be dried at temperatures more than 70 °C as at high temperature, significant reduction of protein and sugar content was observed. Medium temperature (60-70 °C) should be used for drying and quality of pomace powder is better than solar dryer. Shelf life of the apple pomace powder is long for 80 o C due to very less moisture and it is very