Dehydration of mango foam mat with and without intermittent drying

Abstract

The dehydration processes are important in the food industry for the treatment or post-harvest treatment of agricultural products such as fruits. In recent years, the industry of dried food has shown technological advances, in order to obtain good quality products and improving energy efficiency. The aim of this proposal is to investigate foam-mat drying with and without intermittent drying as an alternative to conventional drying processes for future development of economical technologies and products with good nutritional and sensory characteristics. Some foaming agents will be examined with the use of mango pulp, varying concentrations and combinations in order to lower the foam density and minimize changes in the concentration of the pulp. The compositions, the temperatures of drying and the thermal intermittence will be optimized by the rotational Central Compound Design (CCD). The responses of this process will be vitamin C retention, color and solubility. Under these conditions the kinetic dryings will be determined by conventional drying and intermittence. Physicochemical properties and morphological characteristics of the powders will be determined as well. The product obtained in optimum drying conditions will be tested during storage and the sorption isotherms will be constructed for the pulp with and without additive.