Utilizing Drying Techniques to Enhance The Quality of Avocados and Bananas For Producing Value-Added Fruit Powders in Alanya, Turkey's Plantations: A Systematic Review

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dc.contributor.authorLee, Kelly
dc.contributor.authorPravinata, Linda
dc.contributor.authorAktar, Tugba
dc.date.accessioned2026-01-24T11:56:49Z
dc.date.available2026-01-24T11:56:49Z
dc.date.issued2023
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractThe high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (
dc.description.abstractThe high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (
dc.identifier.doi10.46740/alku.1345034
dc.identifier.endpage71
dc.identifier.issn2667-7814
dc.identifier.issue2
dc.identifier.startpage52
dc.identifier.urihttps://doi.org/10.46740/alku.1345034
dc.identifier.urihttps://hdl.handle.net/20.500.12868/3327
dc.identifier.volume5
dc.language.isoen
dc.publisherAlanya Alaaddin Keykubat University
dc.relation.ispartofALKÜ Fen Bilimleri Dergisi
dc.relation.ispartofALKÜ Fen Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20260121
dc.subjectFood Engineering
dc.subjectGıda Mühendisliği
dc.titleUtilizing Drying Techniques to Enhance The Quality of Avocados and Bananas For Producing Value-Added Fruit Powders in Alanya, Turkey's Plantations: A Systematic Review
dc.title.alternativeUtilizing Drying Techniques to Enhance The Quality of Avocados and Bananas For Producing Value-Added Fruit Powders in Alanya, Turkey's Plantations: A Systematic Review
dc.typeReview Article

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