FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP
This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced-air convection oven at different temperatures (50, 60 and 70oC) and foam layer thicknesses (0.5, 1.0 and 1.5 cm). Dryin...
| Published in: | Revista Caatinga |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2017-01-01
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| Online Access: | http://www.redalyc.org/articulo.oa?id=237148569019 |
| Summary: | This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced-air convection oven at different temperatures (50, 60 and 70oC) and foam layer thicknesses (0.5, 1.0 and 1.5 cm). Drying kinetic data were used to build drying curves and then fit to Page, Henderson, Henderson and Pabis, Logarithmic and two-term Exponential models. Both temperature and foam layer thickness influenced drying time, which reached the shortest value at the highest temperature and smallest thickness. The Page model provided the best fit to the experimental drying curve data. |
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| ISSN: | 0100-316X 1983-2125 |