Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)

Detalhes bibliográficos
Autor(a) principal: Amado, L. R. [UNESP]
Data de Publicação: 2018
Outros Autores: Silva, K. S., Mauro, M. A. [UNESP], Carcel, J. A., Clemente, G., GarciaPerez, J. V., Mulet, A., Rossello, C.
Tipo de documento: Artigo de conferência
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.4995/ids2018.2018.7711
http://hdl.handle.net/11449/184602
Resumo: This study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95 degrees C (40 min) and 80 degrees C (40 min) in the first stage combined with 70 degrees C and 60 degrees C in the second stage, and continuous drying (70 degrees C and 60 degrees C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70 degrees C temperature, showing the importance of limiting the temperature of the mango to 60 degrees C during the two drying stages.
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spelling Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)Intermittent dryingthermal intermittencecarotenoidcolorThis study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95 degrees C (40 min) and 80 degrees C (40 min) in the first stage combined with 70 degrees C and 60 degrees C in the second stage, and continuous drying (70 degrees C and 60 degrees C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70 degrees C temperature, showing the importance of limiting the temperature of the mango to 60 degrees C during the two drying stages.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)UNESP Sao Paulo State Univ, Inst Biosci Humanities & Exact Sci IBILCE, Sao Jose Do Rio Preto, SP, BrazilUEM State Univ Maringa, Umuarama, PR, BrazilUNESP Sao Paulo State Univ, Inst Biosci Humanities & Exact Sci IBILCE, Sao Jose Do Rio Preto, SP, BrazilFAPESP: 2015/18638-7FAPESP: 2014/11514-8Univ Politecnica ValenciaUniversidade Estadual Paulista (Unesp)Universidade Estadual de Maringá (UEM)Amado, L. R. [UNESP]Silva, K. S.Mauro, M. A. [UNESP]Carcel, J. A.Clemente, G.GarciaPerez, J. V.Mulet, A.Rossello, C.2019-10-04T12:15:12Z2019-10-04T12:15:12Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject1719-1726http://dx.doi.org/10.4995/ids2018.2018.7711Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1719-1726, 2018.http://hdl.handle.net/11449/18460210.4995/ids2018.2018.7711WOS:000477977800215Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengIds'2018: 21st International Drying Symposiuminfo:eu-repo/semantics/openAccess2021-10-23T04:16:26Zoai:repositorio.unesp.br:11449/184602Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T04:16:26Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
title Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
spellingShingle Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
Amado, L. R. [UNESP]
Intermittent drying
thermal intermittence
carotenoid
color
title_short Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
title_full Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
title_fullStr Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
title_full_unstemmed Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
title_sort Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
author Amado, L. R. [UNESP]
author_facet Amado, L. R. [UNESP]
Silva, K. S.
Mauro, M. A. [UNESP]
Carcel, J. A.
Clemente, G.
GarciaPerez, J. V.
Mulet, A.
Rossello, C.
author_role author
author2 Silva, K. S.
Mauro, M. A. [UNESP]
Carcel, J. A.
Clemente, G.
GarciaPerez, J. V.
Mulet, A.
Rossello, C.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade Estadual de Maringá (UEM)
dc.contributor.author.fl_str_mv Amado, L. R. [UNESP]
Silva, K. S.
Mauro, M. A. [UNESP]
Carcel, J. A.
Clemente, G.
GarciaPerez, J. V.
Mulet, A.
Rossello, C.
dc.subject.por.fl_str_mv Intermittent drying
thermal intermittence
carotenoid
color
topic Intermittent drying
thermal intermittence
carotenoid
color
description This study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95 degrees C (40 min) and 80 degrees C (40 min) in the first stage combined with 70 degrees C and 60 degrees C in the second stage, and continuous drying (70 degrees C and 60 degrees C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70 degrees C temperature, showing the importance of limiting the temperature of the mango to 60 degrees C during the two drying stages.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
2019-10-04T12:15:12Z
2019-10-04T12:15:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.4995/ids2018.2018.7711
Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1719-1726, 2018.
http://hdl.handle.net/11449/184602
10.4995/ids2018.2018.7711
WOS:000477977800215
url http://dx.doi.org/10.4995/ids2018.2018.7711
http://hdl.handle.net/11449/184602
identifier_str_mv Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1719-1726, 2018.
10.4995/ids2018.2018.7711
WOS:000477977800215
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ids'2018: 21st International Drying Symposium
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1719-1726
dc.publisher.none.fl_str_mv Univ Politecnica Valencia
publisher.none.fl_str_mv Univ Politecnica Valencia
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965532011626496

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