Influence of process variables on the drum drying of mango pulp

Author(s)

Marconi Germer, Silvia Pimentel ^[1] ; Tonin, Isabela Portelinha ^[1] ; de Aguirre, Jose Mauricio ^[1] ; Alvim, Izabela Dutra ^[2] ; Ferrari, Cristhiane Caroline ^[1]

Affiliation

^[1] Inst Food Technol ITAL, Fruit & Vegetable Technol Ctr FRUTHOTEC, POB 139, BR-13070178 Campinas, SP - Brazil

^[2] Inst Food Technol ITAL, Cereal & Chocolate Technol Ctr CEREAL CHOCOTEC, Campinas, SP - Brazil

• Document type: Journal article
• Source: Drying Technology; v. 36, n. 12, p. 1488-1500, 2018.
• Web of Science Citations: 1

Abstract

Response surface methodology was used to evaluate the best process conditions in the drum drying of mango pulp regarding the physicochemical properties and nutrients content. The independent variables in the central composite rotatable design were: temperature (119-151 degrees C) and residence time (9-41 s), while the concentrations of process additives used were: 3% corn starch and 0.5% glyceryl monostearate. Mathematical models for moisture content, total carotenoid content, and color parameters of the reconstituted pulp (a{*}, Hue, and Delta E) were obtained. The optimized conditions were combinations of residence time between 10 and 25 s, and temperature from 120 to 135 degrees C, in which the flakes showed moisture content ranging from 2 to 5%, besides a more intense yellow color and total carotenoid retention between 90 and 96%. (AU)

• FAPESP's process: 15/12303-3 - Development of productive process of mango powder by drum drying: process conditions, stability and application
• Grantee: Silvia Pimentel Marconi Germer
• Support Opportunities: Regular Research Grants