Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango

The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective...

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Detalles Bibliográficos
Autores principales: Nieto, A., Castro, M.A., Alzamora, S.M.
Formato: JOUR
Materias:
Air drying
Blanching
Glucose osmotic dehydration
Kinetics
Mango
Structure changes
Atmospheric pressure
Dehydration
Diffusion
Drying
Fruits
Gelation
Glucose
Moisture control
Osmosis
Moisture transfer
Food processing
Mangifera indica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v50_n3_p175_Nieto
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v50_n3_p175_Nieto
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spelling todo:paper_02608774_v50_n3_p175_Nieto2023-10-03T15:12:11Z Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango Nieto, A. Castro, M.A. Alzamora, S.M. Air drying Blanching Glucose osmotic dehydration Kinetics Mango Structure changes Atmospheric pressure Dehydration Diffusion Drying Fruits Gelation Glucose Moisture control Osmosis Moisture transfer Food processing Mangifera indica The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective moisture diffusivity (Deff) calculated with Fick's second law. For osmotically concentrated fruit at atmospheric pressure, the increase in glucose concentration of the immersion solution decreased the drying rate. Deff values were similar for mangoes predehydrated to aw 0.97 by vacuum or atmospheric osmosis, but previous blanching slightly decreased the Deff value for vacuum treated slices compared with those osmotically dehydrated to the same aw at atmospheric pressure. The air drying behaviour of blanched and/or osmotically dehydrated mangoes was ascribed to glucose uptake during the impregnation step, volume shrinking, low modification of cell wall resistance to water flux by the pretreatments and/or gelatinization of starch and denaturation of protein - carbohydrate mucilage. © 2001 Elsevier Science Ltd. All rights reserved. Fil:Nieto, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Castro, M.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v50_n3_p175_Nieto
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Air drying
Blanching
Glucose osmotic dehydration
Kinetics
Mango
Structure changes
Atmospheric pressure
Dehydration
Diffusion
Drying
Fruits
Gelation
Glucose
Moisture control
Osmosis
Moisture transfer
Food processing
Mangifera indica
spellingShingle Air drying
Blanching
Glucose osmotic dehydration
Kinetics
Mango
Structure changes
Atmospheric pressure
Dehydration
Diffusion
Drying
Fruits
Gelation
Glucose
Moisture control
Osmosis
Moisture transfer
Food processing
Mangifera indica
Nieto, A.
Castro, M.A.
Alzamora, S.M.
Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
topic_facet Air drying
Blanching
Glucose osmotic dehydration
Kinetics
Mango
Structure changes
Atmospheric pressure
Dehydration
Diffusion
Drying
Fruits
Gelation
Glucose
Moisture control
Osmosis
Moisture transfer
Food processing
Mangifera indica
description The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective moisture diffusivity (Deff) calculated with Fick's second law. For osmotically concentrated fruit at atmospheric pressure, the increase in glucose concentration of the immersion solution decreased the drying rate. Deff values were similar for mangoes predehydrated to aw 0.97 by vacuum or atmospheric osmosis, but previous blanching slightly decreased the Deff value for vacuum treated slices compared with those osmotically dehydrated to the same aw at atmospheric pressure. The air drying behaviour of blanched and/or osmotically dehydrated mangoes was ascribed to glucose uptake during the impregnation step, volume shrinking, low modification of cell wall resistance to water flux by the pretreatments and/or gelatinization of starch and denaturation of protein - carbohydrate mucilage. © 2001 Elsevier Science Ltd. All rights reserved.
format JOUR
author Nieto, A.
Castro, M.A.
Alzamora, S.M.
author_facet Nieto, A.
Castro, M.A.
Alzamora, S.M.
author_sort Nieto, A.
title Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_short Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_full Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_fullStr Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_full_unstemmed Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_sort kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
url http://hdl.handle.net/20.500.12110/paper_02608774_v50_n3_p175_Nieto
work_keys_str_mv AT nietoa kineticsofmoisturetransferduringairdryingofblanchedandorosmoticallydehydratedmango
AT castroma kineticsofmoisturetransferduringairdryingofblanchedandorosmoticallydehydratedmango
AT alzamorasm kineticsofmoisturetransferduringairdryingofblanchedandorosmoticallydehydratedmango
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