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

Detalhes bibliográficos
Autor(a) principal: Chaux-Gutiérrez, Ana María [UNESP]
Data de Publicação: 2017
Outros Autores: Santos, Adriana Barbosa [UNESP], Granda-Restrepo, Diana Maria, Mauro, Maria Aparecida [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1080/07373937.2016.1201486
http://hdl.handle.net/11449/174292
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.
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spelling Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product qualityAlbumincarotenoidcolor parametersdiffusion coefficientsemulsifier blendexperimental designThis 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.Department of Food Engineering and Technology Institute of Bioscience Language and Physical Sciences (IBILCE) UNESP-São Paulo State UniversityDepartment of Computer Science and Statistic Institute of Bioscience Language and Physical Sciences (IBILCE) UNESP-São Paulo State UniversityDepartment of Food Pharmaceutical and Food Science Faculty Universidad de AntioquiaDepartment of Food Engineering and Technology Institute of Bioscience Language and Physical Sciences (IBILCE) UNESP-São Paulo State UniversityDepartment of Computer Science and Statistic Institute of Bioscience Language and Physical Sciences (IBILCE) UNESP-São Paulo State UniversityUniversidade Estadual Paulista (Unesp)Universidad de AntioquiaChaux-Gutiérrez, Ana María [UNESP]Santos, Adriana Barbosa [UNESP]Granda-Restrepo, Diana MariaMauro, Maria Aparecida [UNESP]2018-12-11T17:10:18Z2018-12-11T17:10:18Z2017-04-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article631-641application/pdfhttp://dx.doi.org/10.1080/07373937.2016.1201486Drying Technology, v. 35, n. 5, p. 631-641, 2017.1532-23000737-3937http://hdl.handle.net/11449/17429210.1080/07373937.2016.12014862-s2.0-850144492482-s2.0-85014449248.pdf705536227623699624057068287514940000-0003-4076-2475Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengDrying Technology0,7470,747info:eu-repo/semantics/openAccess2023-10-06T06:04:46Zoai:repositorio.unesp.br:11449/174292Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-05-23T11:38:43.425517Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
title Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
spellingShingle Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
Chaux-Gutiérrez, Ana María [UNESP]
Albumin
carotenoid
color parameters
diffusion coefficients
emulsifier blend
experimental design
title_short Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
title_full Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
title_fullStr Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
title_full_unstemmed Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
title_sort Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
author Chaux-Gutiérrez, Ana María [UNESP]
author_facet Chaux-Gutiérrez, Ana María [UNESP]
Santos, Adriana Barbosa [UNESP]
Granda-Restrepo, Diana Maria
Mauro, Maria Aparecida [UNESP]
author_role author
author2 Santos, Adriana Barbosa [UNESP]
Granda-Restrepo, Diana Maria
Mauro, Maria Aparecida [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidad de Antioquia
dc.contributor.author.fl_str_mv Chaux-Gutiérrez, Ana María [UNESP]
Santos, Adriana Barbosa [UNESP]
Granda-Restrepo, Diana Maria
Mauro, Maria Aparecida [UNESP]
dc.subject.por.fl_str_mv Albumin
carotenoid
color parameters
diffusion coefficients
emulsifier blend
experimental design
topic Albumin
carotenoid
color parameters
diffusion coefficients
emulsifier blend
experimental design
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-04
2018-12-11T17:10:18Z
2018-12-11T17:10:18Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1080/07373937.2016.1201486
Drying Technology, v. 35, n. 5, p. 631-641, 2017.
1532-2300
0737-3937
http://hdl.handle.net/11449/174292
10.1080/07373937.2016.1201486
2-s2.0-85014449248
2-s2.0-85014449248.pdf
7055362276236996
2405706828751494
0000-0003-4076-2475
url http://dx.doi.org/10.1080/07373937.2016.1201486
http://hdl.handle.net/11449/174292
identifier_str_mv Drying Technology, v. 35, n. 5, p. 631-641, 2017.
1532-2300
0737-3937
10.1080/07373937.2016.1201486
2-s2.0-85014449248
2-s2.0-85014449248.pdf
7055362276236996
2405706828751494
0000-0003-4076-2475
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Drying Technology
0,747
0,747
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 631-641
application/pdf
dc.source.none.fl_str_mv Scopus
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_ 1803045857776369664

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