Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
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This study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95°C (40 min) and 80°C (40 min) in the first stage combined with 70°C and 60°C in the second stage, and continuous drying (70°C and 60°C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70°C temperature, showing the importance of limiting the temperature of the mango to 60°C during the two drying stages.Keywords: Intermittent drying; thermal intermittence; carotenoid; color.
2017 ◽
Vol 21
(7)
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pp. 493-498
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2013 ◽
Vol 372
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pp. 463-466
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2011 ◽
Vol 32
(3)
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pp. 185-194
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