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

Nenhuma Miniatura disponível

Data

2018-01-01

Orientador

Coorientador

Pós-graduação

Curso de graduação

Título da Revista

ISSN da Revista

Título de Volume

Editor

Univ Politecnica Valencia

Tipo

Trabalho apresentado em evento

Direito de acesso

Acesso abertoAcesso Aberto

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.

Descrição

Idioma

Inglês

Como citar

Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1719-1726, 2018.

Itens relacionados

Coleções