Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying Kinetics
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (<i>δW</i>), apparent drying coefficient (<i>D<sub>app</sub></i>), and time to obtain a final moisture content of 20% d.b (t<sub>f</sub>...
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2220 |
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| author | Luis Alberto Casaverde-Pacherrez Carmen Téllez-Pérez Colette Besombes Daniel Marcelo-Aldana Karim Allaf Edilberto Vásquez-Díaz |
| author_facet | Luis Alberto Casaverde-Pacherrez Carmen Téllez-Pérez Colette Besombes Daniel Marcelo-Aldana Karim Allaf Edilberto Vásquez-Díaz |
| author_sort | Luis Alberto Casaverde-Pacherrez |
| collection | DOAJ |
| description | Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (<i>δW</i>), apparent drying coefficient (<i>D<sub>app</sub></i>), and time to obtain a final moisture content of 20% d.b (t<sub>f</sub> = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2–0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 °C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the <i>D<sub>app</sub></i> and the <i>δW</i>. By comparing to the control, SD (0.54 MPa and 48 s) increased the <i>D<sub>app</sub></i> and <i>δW</i> to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (t<sub>f</sub> = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment. |
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| last_indexed | 2024-03-09T05:24:52Z |
| publishDate | 2022-07-01 |
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| series | Foods |
| spelling | doaj.art-011e3c5c8eac4970b1f2fda651ff05ee2023-12-03T12:37:09ZengMDPI AGFoods2304-81582022-07-011115222010.3390/foods11152220Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying KineticsLuis Alberto Casaverde-Pacherrez0Carmen Téllez-Pérez1Colette Besombes2Daniel Marcelo-Aldana3Karim Allaf4Edilberto Vásquez-Díaz5Faculty of Engineering, University of Piura, Piura 20009, PeruLaboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, Eco-Intensification of Agro-Industrial Eco-Processes, La Rochelle University, 17042 La Rochelle, FranceLaboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, Eco-Intensification of Agro-Industrial Eco-Processes, La Rochelle University, 17042 La Rochelle, FranceFaculty of Engineering, University of Piura, Piura 20009, PeruLaboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, Eco-Intensification of Agro-Industrial Eco-Processes, La Rochelle University, 17042 La Rochelle, FranceFaculty of Engineering, University of Piura, Piura 20009, PeruSwell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (<i>δW</i>), apparent drying coefficient (<i>D<sub>app</sub></i>), and time to obtain a final moisture content of 20% d.b (t<sub>f</sub> = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2–0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 °C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the <i>D<sub>app</sub></i> and the <i>δW</i>. By comparing to the control, SD (0.54 MPa and 48 s) increased the <i>D<sub>app</sub></i> and <i>δW</i> to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (t<sub>f</sub> = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment.https://www.mdpi.com/2304-8158/11/15/2220instant controlled pressure drop (DIC)swell dryingdrying kineticsmango (<i>Mangifera indica</i>)starting accessibilityeffective diffusivity and apparent drying coefficient |
| spellingShingle | Luis Alberto Casaverde-Pacherrez Carmen Téllez-Pérez Colette Besombes Daniel Marcelo-Aldana Karim Allaf Edilberto Vásquez-Díaz Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying Kinetics Foods instant controlled pressure drop (DIC) swell drying drying kinetics mango (<i>Mangifera indica</i>) starting accessibility effective diffusivity and apparent drying coefficient |
| title | Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying Kinetics |
| title_full | Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying Kinetics |
| title_fullStr | Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying Kinetics |
| title_full_unstemmed | Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying Kinetics |
| title_short | Effect of Swell-Drying on Mango (<i>Mangifera indica</i>) Drying Kinetics |
| title_sort | effect of swell drying on mango i mangifera indica i drying kinetics |
| topic | instant controlled pressure drop (DIC) swell drying drying kinetics mango (<i>Mangifera indica</i>) starting accessibility effective diffusivity and apparent drying coefficient |
| url | https://www.mdpi.com/2304-8158/11/15/2220 |
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