Foam Mat Drying of Alphonso Mango Pulp

Rajkumar, P.; Kailappan, R.; Viswanathan, R.; Raghavan, G.S.V.; Ratti, Cristina

doi:10.1080/07373930601120126

Cited by 75 publications

(67 citation statements)

References 9 publications

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“…By the limitation, the carrageenan quality for food or additive application still can be retained. The others literatures also showed that the addition of foaming agent and stabilizer is still below than 30 % as in the case of mango pulp (Rajkumar et al 2007) and cowpea drying (Falade et al 2003).…”

Section: A Effect Of Foaming On Drying Kineticsmentioning

confidence: 95%

“…3 that the moisture content decreases exponentially throughout the drying period and higher drying temperature resulted in higher rate of moisture diffusion and surface evaporation (Rajkumar et al 2007;Thuwapanichayanan et al 2008). For instance, at air temperature of 80°C with drying time of 120 min, more than 95 % of moisture content can be removed.…”

Section: B Effect Of Temperature On Drying Kinetics At Drying With Foammentioning

confidence: 99%

“…Studies reported higher drying rate and better product quality (colour, aroma and taste) in foam mat drying of mango (Rajkumar et al 2007) and banana (Thuwapanichayanan et al 2008;Falade and Okocha (2012). The presence of albumin as foaming agent helps in pore formation which increases the surface area for drying.…”

Section: Introductionmentioning

confidence: 99%

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Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects

et al. 2013

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Drying is a significant step in the production of carrageenan. However, current drying process still deals with too long drying time and carrageenan quality degradation. The foam mat drying is an option to speed up drying process as well as retaining carrageenan quality. In this case, the carrageenan was mixed with egg white (albumin) as foaming agent and methyl cellulose for foam stabilizer. The foam will break the carrageenan gels and creates the porous structure resulting higher surface area for water transfer. This research studied the effect of egg white and methyl cellulose on carrageenan drying at various air temperature, and thickness. As a response, the water content versus time was observed and the drying rate was estimated. Meanwhile, the carrageenan texture was verified by X-RD (X-Ray Diffraction) and TEM (Transmission Electron Microscopy). Results showed that the presence of egg white stablized by methyl cellulose can speed up drying rate as well as retaining the crystalline structure of carrageenan. The higher albumin content, the faster drying rate. However, the addition of albumin and methyl cellulose restricted not more than 30 % in the mixture for keeping carrageenan quality and purity. By adding egg white 20 % and methyl cellulose 10 %, the water diffusion and drying rate can be two fold compared with carrageenan drying without foam. The improvement can be higher at the higher temperature and thinner carrageenan sheets.

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Section: A Effect Of Foaming On Drying Kineticsmentioning

confidence: 95%

Section: B Effect Of Temperature On Drying Kinetics At Drying With Foammentioning

confidence: 99%

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Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects

et al. 2013

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“…A secagem é um processo tradicional na conservação de alimentos, responsável por diminuir a disponibilidade de água para reações de deterioração, aumentar a estabilidade do alimento e reduzir o volume e a massa do produto (RAJKUMAR et al, 2007;CELMA et al, 2011;CASARIN et al, 2016).…”

Section: Introductionunclassified

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Araújo

Macedo

Vimercati

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos Foam-mat drying kinetics for acerola and adjustment of the mathematical models ResumoA acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável. Diante disto, o presente trabalho teve o objetivo de estudar a etapa de secagem da polpa de acerola em leito de espuma, além de avaliar o efeito da temperatura sobre a cinética de secagem da polpa de acerola e ajustar modelos matemáticos para descrever o processo. O experimento foi conduzido em três repetições. A espuma foi elaborada com 250 mL da polpa de acerola adicionada de 4% do agente espumante, sendo, então, espalhada uniformemente em bandejas de inox. AbstractAcerola (Malpighia emarginata DC) is a fruit rich in nutrients, especially vitamin C, but the in natura fruit is highly perishable and hence processing of the acerola pulp becomes indispensable. The aim of this paper was to study the foam mat drying process of acerola pulp to evaluate the effect of temperature on the drying kinetics of the pulp and fit mathematical models in order to describe the operation. The experiment was carried out with three repetitions. The foam was prepared with 250 mL of the pulp plus 4% of foaming agent and spread evenly in stainless steel trays. The selected drying air temperatures were 50 °C, 55 °C, 60 °C, 65 °C and 70 °C. The moisture ratios were then calculated and the Page, Henderson and Pabis and Lewis mathematical models fitted for each temperature. The Page model showed the highest determination coefficient (> 0.99) and lowest standard error for the regression at all temperatures (<0.03). The proposed generalized model presented a determination coefficient of 0.9933. The Page model and the generalized model were adequate to describe the drying process of the acerola pulp. The moisture contents of the dehydrated products were in accordance with the values established by Brazilian law. Keywords

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“…Various studies have been reported for the development of mango powder using various techniques such as freeze drying, spray drying, vacuum drying, and foam-mat drying (Cano-Chauca, 2005;Harnkarnsujarit and Charoenrein, 2011;Jaya and Das, 2004;Kadam et al, 2010;Rajkumar et al, 2007;Wilson et al, 2012). The challenge in producing fruit powders is to reduce stickiness during drying and safe handling and storage of the powder (Jaya et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of particle size on physical and sensory attributes of mango pulp powder

Sharma¹,

Kadam²,

Chadha³

et al. 2013

International Agrophysics

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A b s t r a c t. The present investigation was aimed to observe the effect of particle size on physical, sensory and thermal properties of foam-mat dried mango pulp powder. Mango pulp of Dussehri variety was foam-mat dried using 3% egg white at 65°C. Dried foam-mats were pulverized and passed through a sieve shaker for obtaining three grades of powder with 50, 60, and 85 mesh size sieves. The particle size of these samples measured using laser diffraction particle size analyzer ranged from 191.26 to 296.19 µm. The data was analysed statistically using ANOVA of SAS. There was a linear increase in lightness ('L' value) with a decrease in particle size, however, 'a' value decreased with a decrease in particle size, indicating the decrease in redness. An increase in bulk density and decrease in water solubility index and water absorption index % were observed with a decrease in particle size. Particle size had a significant effect on sensory parameters. Particle size in the range of 258.01 to 264.60 µm was found most acceptable with respect to sensory characteristics. This finding can be exploited for various commercial applications where powder quality is dependent on the particle size and has foremost priority for end users.K e y w o r d s: particle size, laser diffraction technique, sensory acceptability, colour properties, thermal properties

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Foam Mat Drying of Alphonso Mango Pulp

Cited by 75 publications

References 9 publications

Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects

Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Influence of particle size on physical and sensory attributes of mango pulp powder

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