EFFECT OF DRYING CONDITION ON DRYING RATE AND PHYSICOCHEMICAL OF MORINGA OLEIFERA LEAVES MILK POWDER

People with animal protein allergies are not allowed to consume cow’s milk. Moringa oleifera rich in a number of nutrients such as protein, vitamins, calcium, iron, and micronutrients, can be an alternative substitute This study aimed evaluate the influence drying air temperature velocity on rate, kinetic physicochemical properties moringa milk powder. The process was conducted using tray dryer foam mate method. leaves sesame seeds were crushed for 10 minutes blender. mixture filtered by filter paper then mixed dextrin eggwhite foaming agents 20% 15% weight, respectively. A baking sheet containing paste thickness 5 mm inserted into dryer. hot at variations 0.2 m/s 0.3 m/s, 90°C, 110°C, 130°C applied dry paste. Lewi’s model used determine optimum occurred critical time (tc) 20 minutes, water content sample (Xc) 2.304 kg H2O/kg-dry-solids, constant rate (Rc) 0.365 H2O/minute.cm2, (k) 0.0335 min-1. succeeded producing powdered highest fat 14% while 19.2%.