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

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dc.contributor.authorAmado, L. R. [UNESP]
dc.contributor.authorSilva, K. S.
dc.contributor.authorMauro, M. A. [UNESP]
dc.contributor.authorCarcel, J. A.
dc.contributor.authorClemente, G.
dc.contributor.authorGarciaPerez, J. V.
dc.contributor.authorMulet, A.
dc.contributor.authorRossello, C.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.date.accessioned2019-10-04T12:15:12Z
dc.date.available2019-10-04T12:15:12Z
dc.date.issued2018-01-01
dc.description.abstractThis 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.en
dc.description.affiliationUNESP Sao Paulo State Univ, Inst Biosci Humanities & Exact Sci IBILCE, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUEM State Univ Maringa, Umuarama, PR, Brazil
dc.description.affiliationUnespUNESP Sao Paulo State Univ, Inst Biosci Humanities & Exact Sci IBILCE, Sao Jose Do Rio Preto, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdFAPESP: 2015/18638-7
dc.description.sponsorshipIdFAPESP: 2014/11514-8
dc.format.extent1719-1726
dc.identifierhttp://dx.doi.org/10.4995/ids2018.2018.7711
dc.identifier.citationIds'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1719-1726, 2018.
dc.identifier.doi10.4995/ids2018.2018.7711
dc.identifier.urihttp://hdl.handle.net/11449/184602
dc.identifier.wosWOS:000477977800215
dc.language.isoeng
dc.publisherUniv Politecnica Valencia
dc.relation.ispartofIds'2018: 21st International Drying Symposium
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectIntermittent drying
dc.subjectthermal intermittence
dc.subjectcarotenoid
dc.subjectcolor
dc.titleEffects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)en
dc.typeTrabalho apresentado em evento
dcterms.rightsHolderUniv Politecnica Valencia

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