Dehydration of mango foam mat with and without intermittent drying

• Grant number: 12/21428-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: June 01, 2013
• End date: February 28, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Maria Aparecida Mauro
• Grantee: Ana María Chaux Gutiérrez
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The dehydration processes are important in the food industry for the treatment or post-harvest treatment of agricultural products such as fruits. In recent years, the industry of dried food has shown technological advances, in order to obtain good quality products and improving energy efficiency. The aim of this proposal is to investigate foam-mat drying with and without intermittent drying as an alternative to conventional drying processes for future development of economical technologies and products with good nutritional and sensory characteristics. Some foaming agents will be examined with the use of mango pulp, varying concentrations and combinations in order to lower the foam density and minimize changes in the concentration of the pulp. The compositions, the temperatures of drying and the thermal intermittence will be optimized by the rotational Central Compound Design (CCD). The responses of this process will be vitamin C retention, color and solubility. Under these conditions the kinetic dryings will be determined by conventional drying and intermittence. Physicochemical properties and morphological characteristics of the powders will be determined as well. The product obtained in optimum drying conditions will be tested during storage and the sorption isotherms will be constructed for the pulp with and without additive.

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

CHAUX-GUTIERREZ, ANA MARIA; SANTOS, ADRIANA BARBOSA; GRANDA-RESTREPO, DIANA MARIA; MAURO, MARIA APARECIDA. Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality. Drying Technology, v. 35, n. 5, p. 631-641, 2017. (14/11514-8, 12/21428-6)

CHAUX-GUTIERREZ, ANA MARIA; PEREZ-MONTERROZA, EZEQUIEL JOSE; NICOLETTI TELIS, VANIA REGINA; MAURO, MARIA APARECIDA. The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying. FOOD BIOPHYSICS, v. 12, n. 1, p. 69-77, MAR 2017. (14/11514-8, 12/21428-6)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

GUTIÉRREZ, Ana María Chaux. . 2015. Master's Dissertation - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.