Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

ABSTRACT

This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, and solubility of the mango pulp powder. Fick’s model was able to represent the foam mat drying kinetics. The foaming agents and high temperatures enhanced the carotenoid retention. This was explained by the greater effective water diffusion coefficients that allowed obtaining products with low moisture contents and water activities in short processing times of up to 3 h, with high carotenoid retention and color maintenance.

KEYWORDS:

• Albumin
• carotenoid
• color parameters
• diffusion coefficients
• emulsifier blend
• experimental design