Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling
Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thickne...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523000421 |
| _version_ | 1797868297669050368 |
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| author | Qiongni Lin Xinyan Zong Huixia Lin Xiaojun Huang Junqiao Wang Shaoping Nie |
| author_facet | Qiongni Lin Xinyan Zong Huixia Lin Xiaojun Huang Junqiao Wang Shaoping Nie |
| author_sort | Qiongni Lin |
| collection | DOAJ |
| description | Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thicknesses (3, 5, 7, 10 mm). Results indicated that FIRD was the most cost-effective with the dried mango containing the highest sugar-acid ratio, and when the mango slices thickness was 7 mm and drying at 70 °C, the ascorbic acid content, rehydration ratio, sugar-acid ratio, and energy consumption per unit volume reached 56.84 ± 2.38 mg/100 g, 2.41 ± 0.05, 83.87 ± 2.14, and 0.53 kWh/L. Among three mathematical models, the Page model described the most satisfactory drying behaviour of mango slices in FIRD. This study provides useful information in mango processing industry and FIRD is supposed to be a promising drying method. |
| first_indexed | 2024-04-09T23:53:41Z |
| format | Article |
| id | doaj.art-9976749e172840388a4cbc6f83f952f7 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:41Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-9976749e172840388a4cbc6f83f952f72023-03-17T04:34:27ZengElsevierFood Chemistry: X2590-15752023-03-0117100600Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modellingQiongni Lin0Xinyan Zong1Huixia Lin2Xiaojun Huang3Junqiao Wang4Shaoping Nie5State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, ChinaCollege of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, ChinaState Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China; Corresponding author.Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thicknesses (3, 5, 7, 10 mm). Results indicated that FIRD was the most cost-effective with the dried mango containing the highest sugar-acid ratio, and when the mango slices thickness was 7 mm and drying at 70 °C, the ascorbic acid content, rehydration ratio, sugar-acid ratio, and energy consumption per unit volume reached 56.84 ± 2.38 mg/100 g, 2.41 ± 0.05, 83.87 ± 2.14, and 0.53 kWh/L. Among three mathematical models, the Page model described the most satisfactory drying behaviour of mango slices in FIRD. This study provides useful information in mango processing industry and FIRD is supposed to be a promising drying method.http://www.sciencedirect.com/science/article/pii/S2590157523000421Drying kineticsTemperaturesSlice thicknessesFar-infrared drying |
| spellingShingle | Qiongni Lin Xinyan Zong Huixia Lin Xiaojun Huang Junqiao Wang Shaoping Nie Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling Food Chemistry: X Drying kinetics Temperatures Slice thicknesses Far-infrared drying |
| title | Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling |
| title_full | Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling |
| title_fullStr | Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling |
| title_full_unstemmed | Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling |
| title_short | Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling |
| title_sort | based on quality energy consumption selecting optimal drying methods of mango slices and kinetics modelling |
| topic | Drying kinetics Temperatures Slice thicknesses Far-infrared drying |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523000421 |
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