Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

Autor(es)

Chaux-Gutierrez, Ana Maria ; Santos, Adriana Barbosa ; Granda-Restrepo, Diana Maria ; Mauro, Maria Aparecida

• Tipo de documento: Artigo Científico
• Fonte: Drying Technology; v. 35, n. 5, p. 631-641, 2017.
• Citações Web of Science: 4

Resumo

This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, and solubility of the mango pulp powder. Fick's model was able to represent the foam mat drying kinetics. The foaming agents and high temperatures enhanced the carotenoid retention. This was explained by the greater effective water diffusion coefficients that allowed obtaining products with low moisture contents and water activities in short processing times of up to 3 h, with high carotenoid retention and color maintenance. (AU)

• Processo FAPESP: 14/11514-8 - Frutas e hortaliças desidratadas e minimamente processadas: utilização de técnicas multianalíticas para avaliação de alterações microestruturais e seus efeitos sobre a qualidade
• Beneficiário: Maria Aparecida Mauro
• Linha de fomento: Auxílio à Pesquisa - Regular
• Processo FAPESP: 12/21428-6 - Desidratação de manga em leito de espuma com e sem secagem intermitente
• Beneficiário: Ana María Chaux Gutiérrez
• Linha de fomento: Bolsas no Brasil - Mestrado