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

References

• Food and Agriculture Organization of the United Nations (FAOSTAT). Production quantities of mangoes, mangosteens, guavas by country. Avaliable at http://faostat3.fao.org/browse/Q/QC/E (acessed June 19, 2015).
   Google Scholar
• Ribeiro, S.M.R.; Schieber, A. Bioactive compounds in manga (Mangifera indica L). In Bioactive Foods in Promoting Health: Fruits and Vegetables; Watson, R.R., Preedy, V., Eds.; Elsevier: Burlington, MA, 2010; 507–523.
   Google Scholar
• Sagar, V.R.; Suresh, P. Recent advances in drying and dehydration of fruits and vegetables: A review. Journal of Food Science and Technology 2010, 47(1), 15–26.
   PubMed Web of Science ®Google Scholar
• Guiné, R.P.F.; Henrriques, F.; João Barroca, M. Mass transfer coefficients for the drying of pumpkin (Cucurbita moschata) and dried product quality. Food and Bioprocess Technology 2009, 5(1), 176–183.
   Web of Science ®Google Scholar
• Hardy, Z.; Jideani, V.A. Foam-mat drying technology: A Review. Critical Reviews in Food Science and Nutrition. In press. doi:10.1080/10408398.2015.1020359.
   Google Scholar
• Kadam, D.M.; Wilson, R.; Kaur, V.; Chadha, S.; Kaushik, P.; Kaur, S.; Patil, R.; Rai, D.P. Physicochemical and microbial quality evaluation of foam-mat-dried pineapple powder. International Journal of Food Science & Technology 2012, 47(8), 1654–1659.
   Web of Science ®Google Scholar
• Bag, S.; Srivastav, P.; Mishra, H. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology 2009, 4(8), 1450–1458.
   Web of Science ®Google Scholar
• Kandasamy, P.; Varadharaju, N.; Kalemullah, S.; Maladhi, D. Optimization of process parameters for foam-mat drying of papaya pulp. Journal of Food Science and Technology 2012, 51(10), 2526–2534.
   PubMed Web of Science ®Google Scholar
• Rajkumar, P.; Kailappan, R.; Viswanathan, R.; Raghavan, G.S.V. Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer. Journal of Food Engineering 2007, 79(4), 1452–1459.
   Web of Science ®Google Scholar
• Zheng, X.; Wang, Y.; Liu, C.; Sun, J.; Liu, B.; Zhang, B.; Lin, Z.; Sun, Y.; Liu, H. Microwave energy absorption behavior of foamed berry puree under microwave drying conditions. Drying Technology 2013, 31(7), 785–794.
   Web of Science ®Google Scholar
• Muthukumaran, A.; Ratti, C.; Raghavan, V.G.S. Foam-mat freeze drying of egg white and mathematical modeling. Part I: Optimization of egg white foam stability. Drying Technology 2008, 26(4), 508–512.
   Web of Science ®Google Scholar
• Kadam, D.M.; Wilson, R.A.; Kaur, S. Determination of biochemical properties of foam-mat dried mango powder. International Journal of Food Science & Technology 2010, 45(8), 1626–1632.
   Web of Science ®Google Scholar
• Rajkumar, P.; Kailappan, R.; Viswanathan, R.; Raghavan, G.S.V.; Ratti, C. Foam mat drying of alphonso mango pulp. Drying Technology 2007, 25(2), 357–365.
   Web of Science ®Google Scholar
• Raharitsifa, N.; Ratti, C. Foam-mat freeze-drying of apple juice. Part 1: Experimental data and ann simulations. Journal of Food Process Engineering 2010, 33(2010), 268–283.
   Web of Science ®Google Scholar
• Auisakchaiyoung, T.; Rojanakorn, T. Effect of foam-mat drying conditions on quality of dried Gac fruit (Momordica cochinchinensis) aril. International Food Research Journal 2015, 22(5), 2025–2031.
   Google Scholar
• Sangamithra, A.; Sivakumar, V.; Gabriela, J.S.; Kannan, K. Optimization of foaming properties and foam mat drying of muskmelon using soy protein. Journal of Food Process Engineering 2016, 39(6), 692–701.
   Web of Science ®Google Scholar
• Abbasi, E.; Azizpour, M. Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT – Food Science and Technology 2016, 68, 105–110.
   Web of Science ®Google Scholar
• Chaves, M.; Barreto, I.; Reis, R.; Kadam, D. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams. International Journal of Food Science & Technology 2013, 48(8), 1688–1697.
   Web of Science ®Google Scholar
• Zheng, X.-Z.; Liu, C.-H.; Zhou, H. Optimization of parameters for microwave-assisted foam mat drying of blackcurrant pulp. Drying Technology 2011, 29(2), 230–238.
   Web of Science ®Google Scholar
• Falade, K.O.; Adeyanju, K.I.; Uzo-Peters, P.I. Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. European Food Research and Technology 2003, 217(6), 486–491.
   Web of Science ®Google Scholar
• Azizpour, M.; Mohebbi, M.; Hosein, M.; Khodaparast, H. Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative Food Science and Emerging Technologies 2016, 34, 122–126.
   Web of Science ®Google Scholar
• Franco, T.S.; Perussello, C.A.; Ellendersen, L.N.; Masson, M.L. Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT Food Science and Technology 2016, 66, 503–513.
   Web of Science ®Google Scholar
• Fortes, M.; Okos, M. Drying theories: Their bases and limitations as applied to food and grains. In Advances in Drying; Mujumdar, A., Ed.; Hemisphere Publishing: New York, 1980; 119–154.
   Google Scholar
• Crank, J. The Mathematics of Diffusion; Oxford University Press: London, 1975.
   Google Scholar
• Garcia, C.C.; Mauro, M.A.; Kimura, M. Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata). Journal of Food Engineering 2007, 82(3), 284–291.
   Web of Science ®Google Scholar
• Francis, F. Colorimetric properties of food. In Engineering Properties of Food; Roo, M.; Syed, S.; Rivzi, K., Eds.; CRC Press: Boca Raton, FL, 2005; 703–732.
   Google Scholar
• Rodriguez-Amaya, D.; Kimura, M. Handbook for Carotenoid Analysis; HarvestPlus: Washington, DC, 2004.
   Google Scholar
• Murphy, E.W.; Criner, P.E.; Gray, B.C. Comparisons of methods for calculating retention of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 1975, 23(6), 1153–1157.
   PubMed Web of Science ®Google Scholar
• Caparino, O.A.; Tang, J.; Nindo, C.I.; Sablani, S.S.; Powers, J.R.; Fellman, J.K. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. Journal of Food Engineering 2012, 111(1), 135–148.
   Web of Science ®Google Scholar
• Montgomery, D. Design and Analysis of Experiment; John Wiley & Son: New York, 2001.
   Google Scholar
• Karim, A.; Wai, C. Foam-mat drying of starfruit (Averrhoa carambola L.) pure Stability and air drying characteristics. Food Chemistry 1999, 64(3), 337–343.
   Web of Science ®Google Scholar
• Chauhan, A.K.; Patil, V. Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink. Powder Technology 2013, 239, 86–93.
   Web of Science ®Google Scholar
• Gupta, K.; Alam, M. Mass and color kinetics of foamed and non foamed grape concentrate during convective drying process: A comparative study. Journal of Engineering and Technology Research 2014, 6(4), 48–67.
   Google Scholar
• Gupta, K.; Alam, S. Formulation and optimization of foam mat dried grape bar. Agricultural Engineering International: CIRG Journal 2014, 16(4), 228–239.
   Google Scholar
• Pott, I.; Marx, M.; Neidhart, S.; Mühlbauer, W.; Carle, R. Quantitative determination of -carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L). Journal of Agricultural and Food Chemitry 2003, 51(16), 4527–4531.
   PubMed Web of Science ®Google Scholar
• Damodaran, S., Parkin, K.; Fennema, O. Fennema’s Food Chemistry; CRC Press: Boca Raton, FL, 2008.
   Google Scholar
• Sramek, M.; Schweiggert, R.M.; van Kampen, A.; Carle, R.; Kohlus, R. Preparation of high-grade powders from tomato paste using a vacuum foam drying method. Journal of Food Science 2015, 80(8), E1755–E1762.
   PubMed Web of Science ®Google Scholar
• Bergenståhl, B. Physicochemical aspects of a emulsifier functionality. In Food Emulsifiers and Their Applications; Hasenhuettl, G.; Hartel, R., Eds.; Springer: New York, 2008; 173–190.
   Google Scholar
• Mishra, P.; Mishra, S.; Mahanta, C.L. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing 2014, 92(3), 252–258.
   Web of Science ®Google Scholar
• Wilson, R.A.; Kadam, D.M.; Chadha, S.; Grewal, M.K.; Sharma, M. Evaluation of physical and chemical properties of foam-mat dried mango (Mangifera Indica) powder during storage. Journal of Food Processing and Preservation 2014, 38(4), 1866–1874.
   Web of Science ®Google Scholar
• Valenzuela, C.; Aguilera, J.M. Aerated apple leathers: Effect of microstructure on drying and mechanical properties. Drying Technology 2013, 31(16), 1951–1959.
   Web of Science ®Google Scholar
• Ratti, C.; Kudra, T. Drying of foamed biological materials: Opportunities and challenges. Drying Technology 2006, 24(9), 1101–1108.
   Web of Science ®Google Scholar
• Wilson, R.; Kadam, D.; Chadha, S.; Sharma, M. Foam mat drying characteristics of mango pulp. International Journal of Food Science and Nutrition Engineering 2012, 2(4), 63–69.
   Google Scholar
• Rahman, S. Food Properties Handbook; CRC Press: Boca Raton, FL, 1995.
   Google Scholar
• Chirife, J.; Fontan, C.F.; Benmergui, E.A. The prediction of water activity in aqueous solutions in connection with intermédiate moisture foods IV. a_w prediction in aqueous non electrolyte solutions. International Journal of Food Science & Technology 1980, 15(1), 59–70.
   Web of Science ®Google Scholar
• Bull, H. Adsorption of water vapor by proteins. American Chemical Society 1944, 66, 1499–1507.
   Google Scholar
• Thuwapanichayanan, R.; Prachayawarakorn, S.; Soponronnarit, S. Drying characteristics and quality of banana foam mat. Journal of Food Engineering 2008, 86(4), 573–583.
   Web of Science ®Google Scholar
• Djaeni, M.; Prasetyaningrum, A.; Sasongko, S.B.; Widayat, W.; Hii, C.L. Application of foam-mat drying with egg white for carrageenan: Drying rate and product quality aspects. Journal of Food Science and Technology 2013, 52(2), 1170–1175.
   PubMed Web of Science ®Google Scholar
• Hunter, T.N.; Pugh, R.J.; Franks, G.V.; Jameson, G.J. The role of particles in stabilising foams and emulsions. Advances in Colloid Interface Science 2008, 137(2), 57–81.
   PubMed Web of Science ®Google Scholar
• Azizpour, M.; Mohebbi, M.; Khodaparast, M.; Varidi, M. Optimization of foaming parameters and investigating the effects of drying temperature on the foam-mat drying of shrimp (Penaeus indicus). Drying Technology 2014, 32(4), 374–384.
   Web of Science ®Google Scholar