Effects of different drying techniques on the physicochemical properties of date palm fruits

Abstract

This study investigates the effects of various drying techniques- sun, oven, microwave, and freeze drying on the physicochemical properties of date palm fruits (Phoenix dactylifera L), family Arecaceae. The research evaluates parameters such as water insoluble ash value, acid insoluble ash value, water soluble extractive value, alcohol soluble extractive value and moisture content. Fresh date fruits were subjected to each drying method, followed by a comprehensive analysis of the resulting dried products. Results indicated that sun drying, although a cost-effective and traditional method, resulted in higher moisture content and ash value. Oven drying and microwave drying produced powders with lower moisture content and ash value. Freeze drying, on the other hand, preserved the highest amount of bioactive compounds and exhibited the lowest ash value. The significant differences in physicochemical properties among the drying methods underscore the importance of optimizing the drying process for date palm powder production. The selection of a suitable drying method depends on the intended application and desired quality attributes. This study contributes to the understanding of the effects of drying methods on date palm powder's physicochemical properties, providing valuable insights for industrial applications and future research directions.