Effects of Operating Conditions on the Quality of Mango Pulp Dried in a Spout Fluidized Bed

ABSTRACT

The influence of process temperature, feed flow rate and spout, and annular gas velocity on the drying process of mango pulp in a spout fluidized bed dryer was evaluated using a full factorial design. The process was carried out with an intermittent paste flow rate since the high sugar concentration of the fruit led to bed collapse using continuous feeding. The drying performance was assessed by the efficiency of powder production, product moisture, feed, and process time. The final product quality was evaluated by color, vitamin C, and carotenoid content. High process temperatures provided a better drying performance and product quality.

Keywords:

• Spout fluidized bed dryer
• Sugar-rich foods
• Quality
• Factorial design
• Mango

ACKNOWLEDGMENT

This work was supported by the Brazilian National Research Council (CNPq, Brazil).