Cool drying of avocado cream

Abstract

The cool drying process is capable of converting creams into food pastes. The basic pilot unit developed at our laboratory consists of a refrigeration sector, temperature and relative humidity controls, drying tunnel and air circulation systems. In this project, cool drying was applied to the concentration of avocado cream and besides the analyses of sampling factors (thickness) and operational parameters (temperature, relative humidity and air velocity) the effect of sample vibration on the degree of water removal was evaluated. Some results on chemical and microbial analyses to establish product stability are also included.