title: Physicochemical properties of whole fruit plum powders obtained using different drying technologies.
abstract: Physicochemical quality parameters of plum powders obtained by applying conventional drying methods and their combination devised to process plums were evaluated. The effect of freeze-drying (FD), vacuum drying (VD), convective drying (CD), microwave-vacuum drying (MVD) and combination of convective pre-drying and microwave finish-drying (CPD-MVFD) affected physical (bulk density, porosity, colour, solubility) and chemical (polyphenolic compounds determined by UPLC and antioxidant capacity by TEAC ABTS and FRAP methods) properties of plum powders. The MVD at 1.2 W g(-1) and a novel combination for plum powders production - CPD-MVFD at 70 °C/1.2 W g(-1) allowed the best preservation of phenolic compounds and increased the efficiency of production. Results obtained support the use of MVD and its combination for better quality of dried plum products. The study proved that the determination of the browning index and HMF level (formed via Maillard reaction) might be good tool for monitoring the thermal processing of plum powders.
authors.affiliation: Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37a, Wrocław 51-630, Poland; Institute of Animal Reproduction and Food Research of the Polish Academy of Science, ul. Tuwima 10, Olsztyn 10-748, Poland. Electronic address: a.michalska@pan.olsztyn.pl.
authors.forename: Anna
authors.initials: A
authors.lastname: Michalska
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37, Wrocław 51-630, Poland. Electronic address: aneta.wojdylo@up.wroc.pl.
authors.forename: Aneta
authors.initials: A
authors.lastname: Wojdyło
authors.affiliation: Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37a, Wrocław 51-630, Poland. Electronic address: krzysztof.lech@up.wroc.pl.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Lech
authors.affiliation: Poznan University of Life Sciences, ul. Dabrowskiego 159, Poznan 60-594, Poland. Electronic address: glysiak@up.poznan.pl.
authors.forename: Grzegorz P
authors.initials: GP
authors.lastname: Łysiak
authors.affiliation: Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37a, Wrocław 51-630, Poland. Electronic address: adam.figiel@up.wroc.pl.
authors.forename: Adam
authors.initials: A
authors.lastname: Figiel
mesh_terms: D000975:Antioxidants / Q000032:analysis; D003116:Color; D003890:Desiccation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis; D016062:Porosity; D011208:Powders / Q000737:chemistry*; D000068242:Prunus domestica; D012995:Solubility
chemical_list: D000975:Antioxidants; D059808:Polyphenols; D011208:Powders
keywords: Combined drying; Convective drying; Hydroxymethylfurfural; Microwave drying; Prunus domestica L.