Publication Cover
Drying Technology
An International Journal
Volume 38, 2020 - Issue 3
270
Views
10
CrossRef citations to date
0
Altmetric
Original Articles

Stability of mango flakes obtained by drum drying with different additives

, , , &
Pages 361-375 | Received 05 Aug 2018, Accepted 13 Jan 2019, Published online: 15 Feb 2019

References

  • Pszczola, D. E. Reimagining Fruits. Food Technol. 2013, 67, 57–64.
  • Silva, L. B.; Queiroz, M. B.; Fadini, A. L.; Fonseca, R. C.; Germer, S. P. M.; Efraim, P. Chewy Candy as a Model System to Study the Influence of Polyols and Fruit Pulp (Açai) on Texture and Sensorial Properties. LWT - Food Sci. Technol. 2016, 65, 268–274. DOI:10.1016/j.lwt.2015.08.006.
  • Despain, D. Fruit-Focused Formulating. Food Technol. 2013, 67, 65–70.
  • Tang, J.; Feng, H.; Shen, G. Q. Drum Drying. In Encyclopaedia of Agricultural and Food Engineering; Heldman, D.R., Ed.; Marcel Dekker: New York, NY, USA, 2003; pp 211–213.
  • Islam, M. Z.; Kitamura, Y.; Yamano, Y.; Kitamura, M. Effect of Vacuum Spray Drying on the Physicochemical Properties, Water Sorption and Glass Transition Phenomenon of Orange Juice Powder. J. Food Eng. 2016, 169, 131–140. DOI:10.1016/j.jfoodeng.2015.08.024.
  • Adhikari, B.; Howes, T.; Bhandari, B. R.; Truong, V. Characterization of the Surface Stickiness of Fructose – Maltodextrin Solutions during Drying. Drying Technol. 2003, 21, 17–34. DOI:10.1081/DRT-120017281.
  • Henig, Y.; Manheim, C. H. Drum Drying of Tomato Concentrate. Food Technol. 1971, 25, 59–62.
  • Paz, M.; Gúllon, P.; Barroso, M. F.; Carvalho, A. P.; Domingues, V. F.; Gomes, A. M.; Becker, H.; Longhinotti, E.; Delerue-Matos, C. Brazilian Fruit Pulps as Functional Foods and Additives: Evaluation of Bioactive Compounds. Food Chem. 2015, 172, 462–468. DOI:10.1016/j.foodchem.2014.09.102.
  • Travaglini, D. A.; Carvalho, P. R. N.; Ruiz, F. S.; Shirose, I. Processing of Mango Flakes in Single-Cylinder Rotary Dryer. Coletanea ITAL. 1994, 24, 193–202. in Portuguese).
  • 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. J. Food Eng. 2012, 111, 135–148. DOI:10.1016/j.jfoodeng.2012.01.010.
  • Tonin, I. P.; Ferrari, C. C.; Silva, M. G.; Berto, M. I.; Oliveira, K. L.; Silva, V. M.; Germer, S. P. M. Performance of Different Process Additives on the Properties of Mango Powder obtained by Drum Drying. Drying Technol. 2018, 36, 355–365. DOI:10.1080/07373937.2017.1334000.
  • Germer, S. P. M.; Tonin, I. P.; Aguirre, J. M.; Alvim, I. D.; Ferrari, C. C. Influence of Process Variables on the Drum Drying of Mango Pulp. Drying Technol. 2018, 36, 1488–1500. doi: 10.1080/07373937.2017.1410707.
  • Blahovec, J. Sorption Isotherms in Materials of Biological Origin Mathematical and Physical Approach. J. Food Eng. 2004, 65, 489–495. DOI:10.1016/j.jfoodeng.2004.02.012.
  • Arlabosse, P.; Rodier, E.; Ferrasse, J. H.; Chavez, S.; Lecomte, D. Comparison between Static and Dynamic Methods for Sorption Isotherm Measurements Dynamic Methods for Sorption. Drying Technol. 2003, 21, 479–497. DOI:10.1081/DRT-120018458.
  • Rodríguez-Bernal, J. M.; Flores-Andrade, E.; Lizarazo-Morales, C.; Bonilla, E.; Pascual-Pineda, L. A.; Gutierréz-López, G.; Quintanilla-Carvajal, M. X. Moisture Adsorption Isotherms of the Borojó Fruit (Borojoa Patinoi. Cuatrecasas) and Gum Arabic Powders. Food Bioprod. Process. 2015, 94, 187–198. DOI:10.1016/j.fbp.2015.03.004.
  • Caparino, O. A.; Sablani, S. S.; Tang, J.; Syamaladevi, R. M.; Nindo, C. I. Water Sorption, Glass Transition, and Microstructures of Refractance Window – and Freeze-Dried Mango (Philippine ‘Carabao’ Var.) Powder. Drying Technol. 2013, 31, 1969–1978. DOI:10.1080/07373937.2013.805143.
  • Paglarini, C. S.; Silva, F. S.; Porto, A. G.; Piasson, D.; Santos, P. Hysteresis of the Sorption Isotherms of Mango Pulp (Mangifera indica L.) Manteiga Mariety. Rev. Bras. Eng. Agríc. Ambient. 2013, 17, 299–305. (in Portuguese). DOI:10.1590/S1415-43662013000300008.
  • Moreira, T. B.; Rocha, E. M. F. F.; Afonso, M. R. A.; Costa, J. M. C. Behavior of Adsorption Isotherms of Freeze-Dried Mango Pulp Powder. Rev. Bras. Eng. Agríc. Ambient. 2013, 17, 1093–1098. (in Portuguese). DOI:10.1590/S1415-43662013001000011.
  • Uddin, M. S.; Hawlader, M. N. A.; Ding, L.; Mujumdar, A. S. Degradation of Ascorbic Acid in Dried Guava during Storage. J. Food Eng. 2002, 51, 21–26. DOI:10.1016/S0260-8774(01)00031-0.
  • Rahman, M. S.; Al-Rizeiqi, M. H.; Guizani, N.; Al-Ruzaiqi, M. S.; Al-Aamri, A. H.; Zainab, S. Stability of Vitamin C in Fresh and Freeze-Dried Capsicum Stored at Different Temperatures. J. Food Sci. Technol. 2015, 52, 1691–1697. DOI:10.1007/s13197-013-1173-x.
  • Hossain, M. A.; Gottschalk, K. Effect of Moisture Content, Storage Temperature and Storage Period on Colour, Ascorbic Acid, Lycopene and Total Flavonoids of Dried Tomato Halves. Int. J. Food Sci. Technol. 2009, 44, 1245–1253. DOI:10.1111/j.1365-2621.2009.01954.x.
  • Caparino, O. A.; Nindo, C. I.; Tang, J.; Sablani, S. S.; Chew, B. P.; Mathison, B. D.; Fellman, J. K.; Powers, J. R. Physical and Chemical Stability of Refractance Window®–Dried Mango (Philippine ‘Carabao’ Var.) Powder Suring Storage. Drying Technol. 2017, 35, 25–37. DOI:10.1080/07373937.2016.1157601.
  • Mosquera, L. H.; Moraga, G.; Martínez-Navarrete, N. Critical Water Activity and Critical Water Content of Freeze-Dried Strawberry Powder as Affected by Maltodextrin and Arabic Gum. Food Res. Int. 2012, 47, 201–206. DOI:10.1016/j.foodres.2011.05.019.
  • Greenspan, L. Humidity Fixed Points of Binary Saturated Aqueous Solutions. J. Res. Natl. Bur. Stan. Sect. A. 1977, 81, 89–96. DOI:10.6028/jres.081A.011.
  • Alves, T. P.; Fóz, H. Q.; Nicoleti, J. F. Desorption Isotherms of Green Bell Peppers and the Energy Involved in the Process. Braz. J. Food Technol. 2015, 18, 137–145. (in Portuguese). DOI:10.1590/1981-6723.6114.
  • Germer, S. P. M.; Ferrari, C. C.; Lancha, J. P.; Carmello-Guerreiro, S. M.; Ruffi, C. R. G.; Berbari, S. A. G. Influence of Processing Additives on the Quality and Stability of Dried Papaya Obtained by Osmotic Dehydration and Conventional Air Drying. Drying Technol. 2014, 32, 1956–1969. DOI:10.1080/07373937.2014.924963.
  • Taoukis, P. S.; Labuza, T. P.; Saguy, S. I. Kinetics of Food Deterioration and Shelf-Life Prediction. In Handbook of Food Engineering Practice; Rotstein, E., Singh, R.P., Valentas, K.J., Eds.; CRC Press: Boca Raton, FL, USA, 1997; pp 361–407.
  • Moura, S. C. S. R.; Tavares, P. E. R.; Germer, S. P. M.; Nisida, A. L. A. C.; Alves, A. B.; Kanaan, A. S. Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam. Food Bioprocess Technol. 2012, 5, 2488–2496. DOI:10.1007/s11947-011-0578-7.
  • Teixeira Neto, R. O.; Vitali, A. A.; Moura, S. C. S. R. Introduction to Kinetics of Reactions in Food. In Transformation Reactions and Shelf-life of Processed Foods; Moura, S.C.S.R.; Germer S.P.M. Eds.; Institute of Food Technology: Campinas, SP, Brazil, 2010; pp 24–46. (in Portuguese).
  • Instituto Adolfo Lutz. Physicochemical Methods for Food Analysis, 4th ed.; Instituto Adolfo Lutz: São Paulo, SP, Brazil, 2008. (in Portuguese).
  • Downes, F. P.; Ito, K. Compendium of Methods for the Microbiological Examination of Foods; American Public Health Association: Washington, DC, USA, 2001.
  • Carvalho, P. R. N.; Collins, C. A.; Rodriguez-Amaya, D. B. Comparison of Provitamin a Determination by Normal-Phase Gravity-Flow Chromatography and Reversed Phase High Performance Liquid Chromatography. Chromatographia. 1992, 33, 133–137. DOI:10.1007/BF02275893.
  • Rodriguez-Amaya, D. B.; Kimura, M. HarvestPlus Handbook for Carotenoid Analysis; HarvestPlus: Washington, DC, USA, 2004. http://www.harvestplus.org/content/harvestplus-handbook-carotenoid-analysis (accessed Nov 16, 2018).
  • Horiba, I. Monitoring Coffee Grinding with Laser Diffraction Particle Size Analyses. Applications Notte AN148 – Coffee. 2007. http://www.horiba.com/la-960/application-notes/. (accessed October 11, 2016).
  • Ferrari, C. C.; Germer, S. P. M.; Alvim, I. D.; Aguirre, J. M. Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic. Drying Technol. 2013, 31, 470–478. DOI:10.1080/07373937.2012.742103.
  • Tonon, R. V.; Baroni, A. F.; Brabet, C.; Gibert, O.; Pallet, D.; Hubinger, M. D. Water Sorption and Glass Transition Temperature of Spray Dried Açai (Euterpe Oleracea Mart.) Juice. J. Food Eng. 2009, 94, 215–221. DOI:10.1016/j.jfoodeng.2009.03.009.
  • Pycia, K.; Juszczak, L.; Gałkowska, D.; Witczak, M.; Jaworska, G. Maltodextrins from Chemically Modified Starches Part 2: Selected Physicolchemical Properties. Carbohydr. Polym. 2016, 146, 301–309. DOI:10.1016/j.carbpol.2016.03.057.
  • Roos, Y. H. Phase Transitions in Foods; Academic Press: San Diego, CA, USA, 1995.
  • Labuza, T. P.; Altunakar, B. Water Activity Prediction and Moisture Sorption Isotherms. In Water Activity in Foods: Fundamentals and Applications; Barbosa-Canovas, G.; Fontana Jr, A.J.; Schmidt, S.J.; Labuza, T.P. Eds.; Blackwell Publishing: New York, NY, USA, 2008; pp 109–154. DOI: 10.1002/9780470376454.ch5.
  • Sonthipermpoon, W.; Suwonsichon, T.; Wittaya-Areekul, S.; Wuttijumnong, P. Effect of Maltodextrin on Glass Transition Temperature and Water Activity of Production Banana Flake. Kasetsart J. Nat. Sci. 2006, 40, 708–715.
  • Mrad, N. D.; Bonazzi, C.; Boudhrioua, N.; Kechaou, N.; Courtois, F. Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples. Drying Technol. 2012, 30, 1397–1406. DOI:10.1080/07373937.2012.683843.
  • Zotarelli, M. F.; Silva, V. M.; Durigon, A.; Hubinger, M. D.; Laurindo, J. B. Production of Mango Powder by Spray Drying and Cast-Tape Drying. Powder Technol. 2017, 305, 447–454. DOI:10.1016/j.powtec.2016.10.027.
  • Debnath, S.; Hemavathy, J.; Bhat, K. K. Moisture Sorption Studies on Onion Powder. Food Chem. 2002, 78, 479–482. DOI:10.1016/S0308-8146(02)00161-9.
  • Jaya, S.; Das, H. Accelerated Storage, Shelf Life and Color of Mango Powder. J. Food Process Preser. 2005, 29, 45–62. DOI:10.1111/j.1745-4549.2005.00012.x.
  • Robertson, G. L. Food Package: Principles and Practice; Marcel Dekker: New York, NY, USA, 1993.
  • Yamamoto, E. S.; Ito, D.; Alvez, R. M. V.; Goza, A. C. M.; Moreira, C. Q. Accelerated Shelf Life Study Versus Mathematical Modeling: Evaluation of the Most Suitable Technique for Determination of the Shelf Life of Moisture Sensitive Products. In CIIC 2011, Proceedings of the 5th Interinstitutional Congress of Scientific Research - CIIC 2011, Campinas, SP, Brazil, Aug 9, 2011; Institute of Food Technology: Campinas, SP, Brazil. http://www2.aptaregional.sp.gov.br/ciic2017/anais2011.html (in Portuguese).
  • Caric, M.; Kalab, M. Effects of Drying Techniques on Milk Powders Quality and Microstructure: A Review. Food Struct. 1987, 6, 171–80.
  • Penicaud, C.; AChir, N.; Dhuique-Mayer, C.; Dornier, M.; Bohuon, P. Degradation of β-Carotene during Fruit and Vegetable Processing or Storage: Reaction Mechanisms and Kinetic Aspects: A Review. Fruits. 2011, 66, 417–440. DOI:10.1051/fruits/2011058.
  • Desobry, S. A.; Netto, F. M.; Labuza, T. P. Comparison of Spray-Drying, Drum-Drying, and Freeze-Drying for β-Carotene Encapsulation and Preservation. J. Food Sci. 1997, 62, 1158–1162. DOI:10.1111/j.1365-2621.1997.tb12235.x.
  • Koca, N.; Burdurlu, H. S.; Karadeniz, F. Kinetics of Colour Changes in Dehydrated Carrots. J. Food Eng. 2007, 78, 449–455. DOI:10.1016/j.jfoodeng.2005.10.014.
  • Gliemmo, M. F.; Latorre, M. E.; Gerschenson, L. N.; Campos, C. A. Color Stability of Pumpkin (Cucurbita Moschata, Duchesne Ex Poiret) Puree during Storage at Room Temperature: Effect of pH, Potassium Sorbate, Ascorbic Acid and Packaging Material. LWT - Food Sci. Technol. 2009, 42, 196–201. DOI:10.1016/j.lwt.2008.05.011.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.