Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder

Figures & data

Figure 1. Schematic diagram of conditioning apparatus for dried mango flakes.

Table 1 Experimental design of MD and TCP variables

	Real values of independent variables
Coded values of independent variables	Maltodextrin, X1 (kg per kg dry mango solid)	Tricalcium phosphate, X2, (kg perkg dry mango solid)
−1	0.35	0.0125
0	0.45	0.0150
+1	0.55	0.0175
Serial no.	Experimental plan with coded values of the variables
1	+1	+1
2	+1	−1
3	−1	+1
4	−1	−1
5	−1	0
6	+1	0
7	0	−1
8	0	+1
9	0	0

Figure 2. Schematic diagram of flowability measurement apparatus.

Figure 3. Drying curve for a mango pulp mix under vacuum at 70°C.

Table 2 Measured properties of mango powder at each combination of independent variables

∗X1	∗X2	∗HG (%)	∗DC (%)	∗FL (s)	∗Ts (°C)
0.55	0.0175	5.3	5.9	15	49.5
0.35	0.0125	10.3	17.1	35	38
0.45	0.0150	8.7	12.9	25.5	43.5
0.55	0.0125	6.7	13.02	28	45.5
0.35	0.0175	8.33	8.2	20	41.5
0.45	0.0175	7.35	7.6	18	44
0.45	0.0125	9.3	14.6	32	41
0.35	0.0150	6.1	9.2	23.5	47
0.55	0.0150	9.1	13.8	26	39
∗X1 – Maltodextrin (kg per kg dry mango solid).
∗X2 – Tricalcium phosphate (kg per kg dry mango solid).
∗HG – Hygroscopicity, %.
∗DC – Degree of caking, %.
∗FL – Flowability, s.
∗Ts – Sticky point temperature, °C.

Figure 4. Superimposed contour plots of different dependent variable, showing optimum levels of independent variables.

Table 3 Analysis of variance of independent variables as linear, quadratic and cross product on each of dependent variables

		Sum of squares
Source of variation	Degrees offreedom	Hygroscopicity	Degree of caking	Flowability	Sticky point temperature
Model	9	21.73∗	113.13 ^ns	335.06∗	112.56∗
Linear	2	20.14∗	108.49∗	329.09∗	110.03∗
Quadratic	2	1.50 ^ns	3.83 ^ns	4.97∗	2.47 ^ns
Cross product	1	0.08 ^ns	0.801 ^ns	1.0 ^ns	0.063 ^ns
Error	4	0.66	19.5	0.6	5.75
r^2		0.99	0.99	0.99	0.99
∗Significant at 90% level.
^nsNot significant.