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Dehydration of mango foam mat with and without intermittent drying

Grant number: 12/21428-6
Support type:Scholarships in Brazil - Master
Effective date (Start): June 01, 2013
Effective date (End): February 28, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Maria Aparecida Mauro
Grantee:Ana María Chaux Gutiérrez
Home 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


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.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
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. Web of Science Citations: 1.
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. Web of Science Citations: 4.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
GUTIÉRREZ, Ana María Chaux. Desidratação de polpa de manga em leito de espuma com e sem intermitência térmica. 2015. 123 f. Master's Dissertation - Universidade Estadual Paulista "Júlio de Mesquita Filho" Instituto de Biociências, Letras e Ciências Exatas..

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