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

Chaux-Gutiérrez, Ana María; Santos, Adriana Barbosa; Granda-Restrepo, Diana María; Mauro, Maria Aparecida

doi:10.1080/07373937.2016.1201486

Cited by 32 publications

(29 citation statements)

References 43 publications

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“…These results are in agreement with those reported by Chaux‐Gutiérrez et al. (2017) in mango foam mat drying, Maciel, Afonso, Costa, Severo, and Lima (2017) for guava, and Dehghannya et al. (2018a) for lime juice.…”

Section: Resultssupporting

confidence: 92%

“…Chaux‐Gutiérrez et al. (2017) also observed that temperature was the factor with the most significant effect on D eff in mango foam mat drying.…”

Section: Resultsmentioning

confidence: 91%

“…The addition of foaming agent and stirring promote the incorporation of air into the fruit pulp, forming a foam with a porous structure. The porous structure increases the surface area of contact between material and drying air, resulting in higher heat and mass transfer, reducing the drying time compared to nonfoamed material in the same type of dryer and conditions (Chaux‐Gutiérrez et al., 2017; Hardy & Jideani, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, moisture removal was calculated using second Fick's law of diffusion constant, as expressed by Eq. 6 (Chaux‐Gutiérrez, Santos, Granda‐Restrepo, & Mauro, 2017; Crank, 1975; Dehghannya et al., 2018a).

normalMR = [\frac{8}{π^{2}} \sum_{n = 0}^{\infty} \frac{1}{{(2 n + 1)}^{2}} \exp (- {((), 2 n + 1)}^{2} π^{2} D_{normaleff} \frac{t}{4 L^{2}})]

…”

Section: Methodsmentioning

confidence: 99%

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Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Macedo

Corrêa

Araújo

et al. 2021

Journal of Food Science

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Dragon fruit shows good sensory and nutritional attributes, but it is also highly perishable. Drying is a unitary operation that promotes the reduction of moisture content, extending the useful life of the product. In this study, the elaboration of white and red dragon fruit powder by foam mat drying was studied with optimization of the proportion of foaming agent and stirring time. The use of ethanol and air temperature were evaluated on drying kinetics, effective moisture diffusivity (Deff), and drying rate (DR). The study was divided into two steps. In the first, density, stability, porosity and overrun foam were evaluated and the optimal condition was determined. For the white and red pulp foams, the optimal conditions were, respectively, 26.88 min and 4.12 kg 100 kg–1 and 23.5 min and 3.44 kg 100 kg–1. In the second step, the foam was subjected to ethanol pretreatment and convective drying (50 or 70 °C). The best condition involved pretreatment and the highest tested temperature, with the shortest drying time and the highest Deff and DR.Practical ApplicationFoam mat drying is a suitable method for drying perishable fruits, such as dragon fruit. The foam properties need to be optimized to ensure the success of the drying process. The ethanol pretreatment and the drying air temperature influence the drying kinetics. Therefore, determining the optimal process conditions is very important.

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Section: Resultssupporting

confidence: 92%

“…Chaux‐Gutiérrez et al. (2017) also observed that temperature was the factor with the most significant effect on D eff in mango foam mat drying.…”

Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

normalMR = [\frac{8}{π^{2}} \sum_{n = 0}^{\infty} \frac{1}{{(2 n + 1)}^{2}} \exp (- {((), 2 n + 1)}^{2} π^{2} D_{normaleff} \frac{t}{4 L^{2}})]

…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Macedo

Corrêa

Araújo

et al. 2021

Journal of Food Science

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show abstract

“…Table 3 shows the chroma, hue angle, and browning index values of foam-dried aquafaba powder at different drying temperature conditions. Chroma and hue angle is of major significance in color properties due to represent both tonality and bright of aquafaba powders after different drying temperature conditions (Chaux-Gutiérrez et al, 2017). Chroma values of aquafaba powder were calculated and ranged between 22.40 and 24.26.…”

Section: Color Propertiesmentioning

confidence: 99%

Foam drying of aquafaba: Optimization with mixture design

Aslan

Ertaş

2021

J. Food Process. Preserv.

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Plant-based protein is an alternative component for vegan nutrition people because of low cost, easily accessible, and nutritional quality. Legumes with valuable protein are an important source in plantbased proteins. Legume protein contain two major storage proteins that albumin and globulin (González-Pérez & Arellano, 2009). Albumins, which have water-soluble properties and variable molecular weights (16-483 kDa), form 10%-20% of legume proteins (Papalamprou et al., 2010). Cooking water from chickpeas, known as aquafaba are a source of water-soluble proteins, is also generally discarded as food waste. Aquafaba have high protein content and health-promoting ingredients such as polyphenols (Lafarga et al., 2019). Currently, in many studies, aquafaba have beem used in meringues, mayonnaise, cheeses, and cake formulation due to nutritional and functional properties such as foaming and emulsifying capacity (Meurer et al., 2020). Aquafaba have both high volume and rapid deterioration feature due to high water content. Drying is a process commonly used for the reduction of water content. The removal of water with drying has an important effect on microbial activities and physical-chemical modification. Also drying provides many advantages such as longer shelf life, minimal packaging requirements, reduction of bulk, easy storage, and transportation (Cabral

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Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study

Bahriye,

Dadashi,

Dehghannya

et al. 2023

Food Science & Nutrition

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With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam‐mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam‐mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.

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

Cited by 32 publications

References 43 publications

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Foam drying of aquafaba: Optimization with mixture design

Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study

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