Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder
Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powde...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-03-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Infrared-Drying-on-the-Drying-Kinetics-and-the-Quality-of-Mango-Mangifera,182962,0,2.html |
| _version_ | 1826829962706944000 |
|---|---|
| author | Phuoc-Bao-Duy Nguyen Thi-Van-Linh Nguyen Thi-Thuy-Dung Nguyen |
| author_facet | Phuoc-Bao-Duy Nguyen Thi-Van-Linh Nguyen Thi-Thuy-Dung Nguyen |
| author_sort | Phuoc-Bao-Duy Nguyen |
| collection | DOAJ |
| description | Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality. |
| first_indexed | 2024-04-25T00:58:44Z |
| format | Article |
| id | doaj.art-ce3376acd56b441e9acc081bde30b60e |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2025-02-16T09:24:00Z |
| publishDate | 2024-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-ce3376acd56b441e9acc081bde30b60e2025-02-03T04:47:45ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-03-01741698110.31883/pjfns/182962182962Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) PowderPhuoc-Bao-Duy Nguyen0https://orcid.org/0000-0001-6827-919XThi-Van-Linh Nguyen1https://orcid.org/0000-0003-1471-6352Thi-Thuy-Dung Nguyen2https://orcid.org/0000-0002-1701-0729Faculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, VietnamDepartment of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, VietnamMango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality.http://journal.pan.olsztyn.pl/Effect-of-Infrared-Drying-on-the-Drying-Kinetics-and-the-Quality-of-Mango-Mangifera,182962,0,2.htmlantioxidant activityfruit powderphenolicspulp dryingweibull model |
| spellingShingle | Phuoc-Bao-Duy Nguyen Thi-Van-Linh Nguyen Thi-Thuy-Dung Nguyen Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder Polish Journal of Food and Nutrition Sciences antioxidant activity fruit powder phenolics pulp drying weibull model |
| title | Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder |
| title_full | Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder |
| title_fullStr | Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder |
| title_full_unstemmed | Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder |
| title_short | Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder |
| title_sort | effect of infrared drying on the drying kinetics and the quality of mango mangifera indica powder |
| topic | antioxidant activity fruit powder phenolics pulp drying weibull model |
| url | http://journal.pan.olsztyn.pl/Effect-of-Infrared-Drying-on-the-Drying-Kinetics-and-the-Quality-of-Mango-Mangifera,182962,0,2.html |
| work_keys_str_mv | AT phuocbaoduynguyen effectofinfrareddryingonthedryingkineticsandthequalityofmangomangiferaindicapowder AT thivanlinhnguyen effectofinfrareddryingonthedryingkineticsandthequalityofmangomangiferaindicapowder AT thithuydungnguyen effectofinfrareddryingonthedryingkineticsandthequalityofmangomangiferaindicapowder |