The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying

Chaux-Gutiérrez, Ana María; Pérez-Monterroza, Ezequiel José; Telis, Vânia Regina Nicoletti; Mauro, Maria Aparecida

doi:10.1007/s11483-016-9464-1

Cited by 18 publications

(19 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The samples were sprinkled on an aluminum base supported with double-sided adhesive tape. It was then covered with gold using a sputter coater (Chaux-Gutiérrez et al, 2017).…”

Section: Microstructure Analysismentioning

confidence: 99%

“…However, it is a perishable commodity and starts deteriorating after harvest in a very short period. Hence, its preservation is an important aspect of the food production and marketing chain (Chaux-Gutiérrez et al, 2017). Most preservation methods are based on the removal of water which reduces the water activity of the food material and increases the shelf life.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of Process Parameters for Foam-Mat Drying of Peaches

Brar

Kaur

et al. 2020

International Journal of Fruit Science

View full text Add to dashboard Cite

Peach (Prunus persica) is a highly perishable fruit with short shelf-life and susceptible to mechanical damage during harvest and post-harvest operations such as sorting, processing, packaging, and transport. Therefore, converting peaches into dehydrated products will not only reduce their postharvest losses but also retain their nutritional and sensory qualities. The current study aimed at the optimization of process parameters of foammat drying for the production of peach powder from the peaches grown in Ontario, Canada. The operating parameters of foam-mat dryer such as temperatures (65°C, 70°C, and 75°C), foam thickness (3, 5, and 7 mm) and the concentration of foaming agents (soy and pea protein isolates (0.5% w/w, 1% w/w, and 1.5% w/w), were optimized using response surface methodology. The resulting peach powder obtained after drying was assessed for moisture, color, total phenols, antioxidant activity, microstructure, and thermal properties. It was observed that drying time increased with an increase in foam thickness and decreased with an increase in temperature and foaming agent concentrations. The optimum drying rate obtained for both proteins based foams was observed at 65°C. Physico-chemical analysis of peach powder showed significantly higher retention of bioactive components such as total phenols and antioxidants in foam mat dried peach powder containing PPI as the foaming agent. The differential scanning calorimetry thermogram for both protein isolates suggested a denaturation temperature of proteins was around 85°C. No significant difference was observed in the morphological structure of powders obtained by using both protein isolates as foaming agents.

show abstract

“…The samples were sprinkled on an aluminum base supported with double-sided adhesive tape. It was then covered with gold using a sputter coater (Chaux-Gutiérrez et al, 2017).…”

Section: Microstructure Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of Process Parameters for Foam-Mat Drying of Peaches

Brar

Kaur

et al. 2020

International Journal of Fruit Science

View full text Add to dashboard Cite

show abstract

“…DSC (SDOM, SANAF Electronics Co, Iran) was performed at 20–150°C and a heating rate of 10°C/min to measure the glass transition temperature ( T g ) of the powder. Approximately 10–12 mg of the powder was poured into the sample aluminum pan while taking an empty pan as the reference (Chaux‐Gutiérrez et al, 2017).…”

Section: Methodsmentioning

confidence: 99%

“…UBs were pulped in an electric blender (Braun, MR 5550 M BC-HC, 600 W, Spain) with maximum speed for 3 min. The obtained pulp was kept in a freezer at À25 to À18 C for further analyses in polyethylene pouch packages (Chaux-Gutiérrez, Pérez-Monterroza, Telis, & Mauro, 2017).…”

Section: Raw Materialsmentioning

confidence: 99%

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Kamali

Dadashi

Dehghannya

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

Theoretical modeling helps predict a drying system's behavior to analyze mass and heat transfer in actual drying conditions. This research sought to simulate transfer phenomena during foam-mat drying of unripe banana pulp. The impact of drying air temperature were investigated on some physicochemical features of the final powder. An increase in the temperature raised the drying rate, water-solubility index, and total color difference. The results showed that the distribution of moisture in the foam dried at 60 C was more uniform compared to 50 and 70 C. The uniform distributions of moisture and temperature in the process improved the final powder quality. The powder morphology analyzed with the field emission scanning electron microscopy showed that increasing the temperature resulted in a smoother surface and lower wrinkling in the powders. The glass transition temperature was maximized at 62.62 C at drying air temperature of 60 C.Practical Applications: Foam-mat drying could be used to dry a wide range of foods, including vegetables, milk, fruits, and juices. Unripe banana (UB) powder produced by this method, which contains high resistant starch can be used as a fiber source with prebiotic capacity in bakery and confectionery industry to make functional products such as functional cake. Products produced or enriched with UB flour has shown suitable starch digestion properties, and therefore, could be considered a nutritional alternative for people with obesity and diabetes problems. Moreover, resistant starch, due to its therapeutic effects on the large intestine can be useful for various gastrointestinal disorders such as irritable bowel syndrome, for example, constipation.

show abstract

“…Glycerol monostearate (GMS) (Falade, Adeyanju, & Uzo-Peters, 2003), Egg albumin powder (Chaux-Gutiérrez, Pérez-Monterroza, Telis, & Mauro, 2017) and Xanthan gum (Salahi, Mohebbi, and Taghizadeh (2017) are some of the frequently used foaming agents for making fruit pulp foam. The foams prepared using egg albumin and soy protein are unstable and possess unacceptable aroma (Thuwapanichayanan et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp

Watharkar

Chakraborty

Srivastav

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

Foam-mat drying characteristics of wild ripe banana [Musa balbisiana (BB)] pulp on the attributes of the product were investigated. The effects of pulp concentration (PC), skim milk powder (SMP) and whipping time (WT) on foaming characteristics such as foam density, drainage volume and foam expansion were studied. The obtained optimum condition for the foaming process was 9.62 Brix of PC, 8.18% of SMP, and 145.54 s of WT. The hot air drying of banana foam was carried out at 50-70 C; the drying rate and moisture diffusivity (3.9-5.9 Â 10 À10 m 2 /s) increased with drying temperature. The physico-chemical properties of banana foam powder such as moisture content, water activity, bulk density, and Carr index decreased with an increase in drying temperature, whereas hygroscopicity, water solubility index, and water absorption index increased. The dried samples were moderately bright in color and had a porous microstructure. The present study is expected to be useful in the preparation of banana powder. Practical ApplicationsFoam-mat drying technology is a pragmatic method to dry fruit juices and pulps. The concept behind the foam-mat drying is an increase in the surface area of material to be dried. The process depends on the material property of pulp/juice and the use of the additives to create a foam structure and ensuring its stability during the phase of drying to offer granular products having low bulk density.

show abstract

The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying

Cited by 18 publications

References 51 publications

Optimization of Process Parameters for Foam-Mat Drying of Peaches

Optimization of Process Parameters for Foam-Mat Drying of Peaches

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp

Contact Info

Product

Resources

About