Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango

Villa-Corrales, L.; Flores-Prieto, J. J.; Xamán-Villaseñor, J.P.; García-Hernández, Edgar

doi:10.1016/j.jfoodeng.2009.12.026

Cited by 65 publications

(40 citation statements)

References 21 publications

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“…Tropical fruits such as mango are a good source of antioxidant compounds including phenolic acid and flavonoid compounds. The global production of mangoes exceeds 27 million tons per year [7], being the variety Ataulfo the most produced in Mexico representing 5% of total mango exportations [8]. This variety stands out among other mango cultivars for its sensorial characteristics and value as functional food due its higher content of Vitamin C, carotenoids and PC [9]- [11].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

Velderrain-Rodríguez¹,

Ovando‐Martínez²,

Villegas‐Ochoa³

et al. 2015

FNS

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Edible coatings (EC) applied to fresh-cut fruits are used to increase their shelf-life and to deliver antioxidant bioactives such as phenolic compounds (PC) that reduce their oxidative damage while enhance their functional value. However, the combination of different PC may have synergetic, additive or antagonic effects on the final antioxidant capacity (AOXC). The aim of this study was to examine the AOXC of binary combinations of selected PC from mango peel and their bioaccessibility from 6% alginate-based EC applied to fresh-cut papaya, under simulated gastrointestinal conditions. Among equimolar (0.1 mM) combinations, gallic + protocatechuic acids (AB) were synergic in radical scavenging activity (RSA) as assayed by DPPH (90% RSA) and FRAP (0.39 mg TE/mL) methods; when assayed in 6% alginate-based EC, their RSA increased (117.85% RSA, 0.88 mg TE/mL). The application of EC + AB to papaya cubes and further in vitro digestion decreased their AOXC probably due to interactions between EC and papaya's matrix. Therefore, further studies are needed in order to evaluate the effect of combination of phenolic and EC applied in other fruits matrix on antioxidants bioaccessibility.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

Velderrain-Rodríguez¹,

Ovando‐Martínez²,

Villegas‐Ochoa³

et al. 2015

FNS

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“…Temperature difference between hot air and lignite was high in the first falling rate period than the second falling rate period, which would conduct more heat flux through the thin layer, causing a rapid increase of average temperature in this stage. However, in the second falling rate period, the average temperature grew slightly due to the low temperature difference and gradually reached to a steady stage, in which the convective heat transfer balanced the heat transfer through conduction [20]. Besides, the drying rate in the first falling rate period was higher than the second one, which enhanced the mass transfer, causing the rapid increase in the average temperature during the first falling rate period.…”

Section: Drying Curves and Temperature Curvesmentioning

confidence: 96%

“…Tremblay et al [19] determined that the surface heat transfer coefficients of the red pine slices increased from 5.8 W m À2 K À1 to 20.9 W m À2 K À1 with the air velocity from 1.0 m s À1 up to 5.0 m s À1 and hot air temperature of 56°C. Corrales et al [20] investigated the influence of the hot air temperature (50-70°C) on the heat transfer characteristics of mango slice at air velocity of 0.2 m s À1 and revealed that the heat transfer coefficients varied from 2.0 to 5.0 W m À2 K À1 . Ratti and Crapiste [21] evaluated that heat transfer coefficients of potato, apple and carrot slices during hot air drying rose from 25.8 to 53.0 W m À2 K À1 , 41.7 to 63.7 W m À2 K À1 , and 41.0 to 58.2 W m À2 K À1 , respectively, with air temperature from 40°C up to 65°C and velocity from 1 m s À1 up to 5 m s À1 .…”

Section: Introductionmentioning

confidence: 99%

Heat transfer characteristics on lignite thin-layer during hot air forced convective drying

Chen

Huang

2015

Fuel

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“…The diffusion and capillary action of the mass transfer equation and heat transfer equations are referred to the Fick's second law and Fourier's law respectively. Four assumptions to solve the PDE with parabolic type are made based on Ramallo and Mascheroni (2011) and Villa-Corrales et al (2010).…”

Section: Chronologies Of the Mathematical Modeling And Simulationmentioning

confidence: 99%

Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

2012

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A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick's and Fourier's parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative.

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Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango

Cited by 65 publications

References 21 publications

Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

Heat transfer characteristics on lignite thin-layer during hot air forced convective drying

Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

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