Influence of process variables on the drum drying of mango pulp

Germer, Sílvia Pimentel Marconi; Tonin, Isabela Portelinha; Aguirre, José M; Alvim, Izabela Dutra; Ferrari, Cristhiane Caroline

doi:10.1080/07373937.2017.1410707

Cited by 15 publications

(12 citation statements)

References 34 publications

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“…The hygroscopicity of the drum dried jabuticaba was around 24 g/100 g, which was very close to the values stated by Zotarelli et al (2017) in their study with spray-dried mango powder with maltodextrin. In a similar work, Germer et al (2018) reported hygroscopicity values ranging from 19 to 21 g/100 g for mango powder produced by drum drying with corn starch (5% d.b.). On the other hand, Ribeiro et al (2016) obtained hygroscopicity values of approximately 6 g/100 g in freeze-dried acerola pulp with maltodextrin (~ 19% w/w).…”

Section: Propertymentioning

confidence: 81%

Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes

Ferrari

Ito

et al. 2020

Braz. J. Food Technol.

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Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.

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Section: Propertymentioning

confidence: 81%

Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes

Ferrari

Ito

et al. 2020

Braz. J. Food Technol.

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“…The total sugar contents of the peels ranged from approximately 37 to 54 g per 100 g d.b., with no statistical differences (p > 0.05). Germer et al (2018) reported total and reducing sugar contents of 87 and 23 g per 100 g d.b., respectively, for mango pulp (Tommy Atkins/Ubá varieties).…”

Section: Resultsmentioning

confidence: 99%

“…Thus, the ranges 0.0 ≤ T ≤ 1.0 and -1.0 ≤ t ≤ 0.0, that is, 138.4 ≤ T ≤ 146.4 ºC and 14 ≤ t ≤ 21s represent the best process conditions for the desired independent variables. In another study with drum-dried mango pulp, Germer et al (2018) obtained the optimal area, delimited by temperatures between 120 and 135 °C and residence times varying from 10 to 25 s, considering the lowest moisture content and highest carotenoid and color retention.…”

Section: Resultsmentioning

confidence: 99%

Drum-drying of mango peel and characterization of different varieties

Troiani

Pacheco

Ferrari

et al. 2022

Rev. bras. eng. agríc. ambient.

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Mango peel, a by-product of the mango pulp industry, is rich in nutrients but with high moisture content. Drying is indicated to stabilize the residue and use of a drum-dryer is a little studied alternative. The present study evaluated the application of this technology for mango peels, investigating the influence of process conditions. The potential of mango peels from Palmer, Haden, Keitt, and Espada Vermelha varieties was also assessed using physicochemical analyses. The results showed differences between the varieties: Palmer exhibited the lowest moisture content (73.97 g per 100 g); Keitt the highest reducing sugar content (25.06 g per 100 g d.b.); Haden the highest soluble dietary fiber content (20.85 g per 100 g d.b.); and Espada Vermelha the highest phenolic compound content (5462 mg GAE per 100 g d.b.). Palmer mango peels were dried, varying temperature (130.6/146.4 ºC) and residence time (14/28 s). The independent variables influenced mass flow rate, moisture content, and color parameter a*. The antioxidant capacity, phenolic compounds and total carotenoid content, in addition to other color parameters, were not affected. The best process conditions were determined at 138.4-146.4 ºC and 14-21 s. The flakes exhibited phenolic compound contents of 3200 mg GAE per 100 g d.b., and antioxidant capacity of 360 µmol TE g-1 d.b. The product can be used as an ingredient in food formulations.

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“…Rotary drum dryer along with the biomass system can be suitable for agricultural produces due to its higher capacity, uniformity, lesser sensitivity to particle size, ease to construct and control (Yi et al, 2019). The hot air rotary drum dryer for green pea (Kaveh & Abbaspour‐Gilandeh, 2020; Kaveh & Abbaspour‐Gilandeh, 2020), paddy (Behera & Sutar, 2019), garlic bulbs (Kar, Mujumdar, & Sutar Parag, 2019), mango pulp (Germer, Tonin, de Aguirre, Alvim, & Ferrari, 2018), pomegranate peel (Galaz et al, 2017), and apple (Ghasemkhani, Keyhani, Aghbashlo, Rafiee, & Mujumdar, 2016) have been reported and concluded that temperature and rotation speed (rpm) has higher importance in the reduction of drying time and also mentioned that the energy consumption is less to dry the products. In this context, the objectives of this study are (i) to design and develop a biomass fired rotary drum dryer, (ii) to optimize the drying parameters such as drying temperature, air velocity and drum rotational speed, and (iii) to represent the turmeric drying process in a rotary dryer using existing mathematical models.…”

Section: Introductionmentioning

confidence: 99%

Design, development, and evaluation of rotary drum dryer for turmeric rhizomes (Curcuma longa L.)

Balakrishnan

Jeevarathinam

Aiswariya

et al. 2022

J Food Process Engineering

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Turmeric is a challenging crop to dry because of its heat sensitive volatile content and browning characteristics. In this study, a pilot scale biomass fired rotary drum dryer was developed for drying turmeric rhizomes. The drying experiments were conducted at 50, 60, and 70 C air temperatures at an air velocity of 2 and 3 m/s and the drum speeds of 6 and 9 rpm. The turmeric rhizomes dried at a faster rate at the operating conditions of 70 C air temperature, 3 m/s air velocity and 9 rpm drum rotational speed. Among the evaluated thin layer drying models, Page model comparatively gave higher R 2 values (0.998), lower sum of square error (0.001), and root mean square error (0.01) values. The effective moisture diffusivity of turmeric in the rotary dryer ranged from 0.33 to 0.5 Â 10 À10 m 2 s À1 . The calculated activation energy of turmeric rhizomes was 19,338 kJ/kg mol À1 . The higher curcumin, oleoresin, starch, and color values such as lightness, redness, and yellowness value of 4.92%, 16.5%, 58.09%, and 59.87, 28.43, and 74.21, respectively, was observed at 50 C, 9 rpm drum rotational speed and 3 m/s air velocity. The results indicated that the color of turmeric could be retained by drying at 50 C. Practical ApplicationsThe present scenario, turmeric has been considered as an important crop against COVID-19 due to its antiviral properties and also food applications such as natural coloring agent and flavor enhancer. The unit operations involved in turmeric processing is washing, boiling, drying, polishing, and size reduction. The amount of curcumin content presents in turmeric decides its value. Drying is the timeconsuming process compared to other unit operations and has an impact over the quality parameters of turmeric. Sun drying is the main traditional drying method normally practiced by the farmers for bulk drying of turmeric rhizomes. However, the sun-dried turmeric rhizomes lost its product value because of poor quality end product (dark yellowish brown color). This could be due to longer exposure of the product in sun causes change in the volatiles and color in turn degrades the market value and fetches lower price to the farmer. And also decreased drying rate, prolonged drying time, non-uniformity, and lesser energy consumption are the other factors that degrades further the quality of the product. Hence, a drying technology should be identified to overcome the problems faced by the farmers and also to dry the bulk capacities of the turmeric rhizomes at low cost. Rotary dryers are capable of

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Influence of process variables on the drum drying of mango pulp

Cited by 15 publications

References 34 publications

Drum drying process of jabuticaba pulp using corn starch as an additive

Drum drying process of jabuticaba pulp using corn starch as an additive

Drum-drying of mango peel and characterization of different varieties

Design, development, and evaluation of rotary drum dryer for turmeric rhizomes (Curcuma longa L.)

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