Quality improvement of non-sulphited mango slices by drying at high temperatures

Pott, Isabell; Neidhart, Sybille; Mühlbauer, Werner; Carle, Reinhold

doi:10.1016/j.ifset.2005.05.004

Cited by 54 publications

(27 citation statements)

References 24 publications

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“…According to Van den Berg & Bruin (1981), most of biological products are preserved for activities lower than 0.6, because microorganisms can no longer take up the water necessary for their development and enzymes become inactive. This 0.6 activity of preservation for biological product was confirmed by Pott, Neidhart, Mühlbauer, & Carle [12] for non-sulphited dried mangoes. According to Figure 2 the equilibrium moisture content corresponding to that limit of micro-organisms development (a w < 0.…”

Section: Desorption Isothermsupporting

confidence: 57%

A Convective Thin Layer Drying Model with Shrinkage for Kent Mango Slices

Dissa¹,

Desmorieux²,

Koulidiati³

2016

ACES

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In this work, a model of convective drying of mango slices was developed and validated by experiments. This model was established by considering slices shrinkage in the energy and the mass balances during the thin layer drying. The drying kinetics and the temperature curves of the product were simulated using the model at various drying temperatures. The simulated curves were then compared to the experimental curves obtained using a convective dryer controlled in temperature and moisture. The results showed that the drying curves were suitably fitted by the thin layer drying model with a correlation coefficient r 2 = 0.997. Thus, taking shrinkage into account, it is possible to predict more effectively the thin layer drying kinetics of mango slices. This study therefore contributed to the mango drying modelling and to the mango dryer setting.

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Section: Desorption Isothermsupporting

confidence: 57%

A Convective Thin Layer Drying Model with Shrinkage for Kent Mango Slices

Dissa¹,

Desmorieux²,

Koulidiati³

2016

ACES

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“…The colour of dried terebinth seed was more intense, so darker and greener colours are observed when compared to un-treated dry samples. Pott et al (2005) reported that high temperatures and excessive drying resulted in a noticeable increase in redness in mango slices. Similar results have been obtained in onion (Arslan, Ozcan 2010) and cabbage (Phungamngoen et al 2013).…”

Section: In Cocoamentioning

confidence: 99%

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Kaveh¹,

Amiri²,

Esna-Ashari³

2015

Res. Agric. Eng.

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Kaveh M., Chayjan Amiri R., Esna-Ashari M. (2015): Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying. Res. Agr. Eng., 61: 150-161.A laboratory solar dryer was used to study terebinth fruit drying. Two solar collectors were adjusted in east-west directions with the angle of 45°. Initial moisture content of terebinth fruit was dried under natural and forced airflow. In order to predict terebinth moisture content during drying process five mathematical models were used. Colour change and shrinkage of the terebinth samples were calculated. Results showed that the Page model had the best performance in moisture content prediction of terebinth samples. Effective moisture diffusivity of terebinth fruit was increased under forced convection. The lowest colour change and shrinkage of the samples in natural air flow condition were observed. Maximum rupture force and energy values were obtained at maximum airflow velocity. Models were fitted to the experimental data of physical, thermal and mechanical properties of terebinth fruit with high correlation coefficients.Keywords: thin layer; moisture diffusivity; shrinkage; colour; rupture energy Drying is a complex process including simultaneous heat and mass transfer and it can result in significant changes in physical, thermal, and mechanical properties of agricultural and food materials (Koc et al. 2008). These phenomena contribute to moisture removal leading to substantial reduction in mass and volume of product, minimizing packaging, storage and transportation costs (Vega-Galvez et al. 2010). Drying kinetics of material requires simple representations to predict drying behaviour and to optimize drying parameters. Thin layer drying equations have therefore been used to predict drying time and to generalize drying curves (Arumuganathan et al. 2009).Terebinth (Pistacia atlantica L.) is one of the old trees with a long life having small, round and dark green fruit with many nutritional, medicinal and industrial applications that grows in Iran. Mutica, Kurdica and Kabolica are the main terebinth cultivars that grow wild in Iran. Presence of too much moisture in fruit at harvesting time (about 116% d.b.) is a great obstacle for long term storage.Solar drying can be considered as the development of open sun drying which an efficient method of solar energy utilization (Janjai et al. 2009). Sun drying allows the preparation of a new product presenting high quality of colour with translucent appearance.

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“…The study concluded texture analysis yields best result. Chemist proposed a multi resolution-based method for recognizing weeds in corn fields [15]. They used a color camera, which provides four-band images, to capture agronomic scene [15,16].…”

Section: Literature Reviewmentioning

confidence: 99%

“…Chemist proposed a multi resolution-based method for recognizing weeds in corn fields [15]. They used a color camera, which provides four-band images, to capture agronomic scene [15,16]. These multi-band images were processed to obtain color and geometrical features of the vegetation and soil.…”

Section: Literature Reviewmentioning

confidence: 99%