Studies of mango processing
- 1 October 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (5) , 463-473
- https://doi.org/10.1111/j.1365-2621.1976.tb00746.x
Abstract
Summary: An experimental thin layer drier is described for evaluating foam‐mat drying characteristics. Polyglyceryl stearate was found to be the most effective foaming agent for Alphonso mango puree. A stable mango foam could be prepared using this surfactant without prior concentration of the puree or the use of viscosity increasing additives. the dependence of the drying rate on temperature, foaming agent concentration and air flow rate is reported. A readily re‐hydrateable powder of 2% moisture content could be produced by drying at 70°C for 20 min. This drying rate compares favourably with earlier studies of the foam‐mat drying of citrus concentrate. the vitamin C content of the puree was decreased by 80% during foam‐mat drying, and this powder was less acceptable than a product obtained by spray‐drying.This publication has 4 references indexed in Scilit:
- A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scaleInternational Journal of Food Science & Technology, 1971
- Foam drying in the food industryC R C Critical Reviews in Food Technology, 1970
- Mass Transfer in Cross-Circulation Drying of FoamIndustrial & Engineering Chemistry Process Design and Development, 1964
- Nitrogen-Free Carboxylic Acids in the Browning ReactionIndustrial & Engineering Chemistry, 1949