Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
dc.contributor.author | Amado, L. R. [UNESP] | |
dc.contributor.author | Silva, K. S. | |
dc.contributor.author | Mauro, M. A. [UNESP] | |
dc.contributor.author | Carcel, J. A. | |
dc.contributor.author | Clemente, G. | |
dc.contributor.author | GarciaPerez, J. V. | |
dc.contributor.author | Mulet, A. | |
dc.contributor.author | Rossello, C. | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Universidade Estadual de Maringá (UEM) | |
dc.date.accessioned | 2019-10-04T12:15:12Z | |
dc.date.available | 2019-10-04T12:15:12Z | |
dc.date.issued | 2018-01-01 | |
dc.description.abstract | 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. | en |
dc.description.affiliation | UNESP Sao Paulo State Univ, Inst Biosci Humanities & Exact Sci IBILCE, Sao Jose Do Rio Preto, SP, Brazil | |
dc.description.affiliation | UEM State Univ Maringa, Umuarama, PR, Brazil | |
dc.description.affiliationUnesp | UNESP Sao Paulo State Univ, Inst Biosci Humanities & Exact Sci IBILCE, Sao Jose Do Rio Preto, SP, Brazil | |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
dc.description.sponsorship | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
dc.description.sponsorshipId | FAPESP: 2015/18638-7 | |
dc.description.sponsorshipId | FAPESP: 2014/11514-8 | |
dc.format.extent | 1719-1726 | |
dc.identifier | http://dx.doi.org/10.4995/ids2018.2018.7711 | |
dc.identifier.citation | Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1719-1726, 2018. | |
dc.identifier.doi | 10.4995/ids2018.2018.7711 | |
dc.identifier.uri | http://hdl.handle.net/11449/184602 | |
dc.identifier.wos | WOS:000477977800215 | |
dc.language.iso | eng | |
dc.publisher | Univ Politecnica Valencia | |
dc.relation.ispartof | Ids'2018: 21st International Drying Symposium | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Web of Science | |
dc.subject | Intermittent drying | |
dc.subject | thermal intermittence | |
dc.subject | carotenoid | |
dc.subject | color | |
dc.title | Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.) | en |
dc.type | Trabalho apresentado em evento | |
dcterms.rightsHolder | Univ Politecnica Valencia |