Influence of process variables on the drum drying of mango pulp

• Autor(a) principal: Germer, Silvia Pimentel Marconi; et al.
• Data de Publicação: 2017
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/730
• topic: Antioxidants; Flakes; Morphology; Nutrients; Optimization; Response

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°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 ΔE) were obtained. The optimized conditions were combinations of residence time between 10 and 25 s, and temperature from 120 to 135°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%.