期刊
FOODS
卷 11, 期 15, 页码 -出版社
MDPI
DOI: 10.3390/foods11152220
关键词
instant controlled pressure drop (DIC); swell drying; drying kinetics; mango (Mangifera indica); starting accessibility; effective diffusivity and apparent drying coefficient
资金
- ECOS NORD Peru [E009-2020-01-ECOS]
- University of La Rochelle (France) [72526]
- Concytec Project-World Bank Improvement and Expansion of the Services of the National System of Science, Technology and Technological Innovation [8682-PE, 06-2018-FONDECYT/BM]
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics. The results showed that SD treatment significantly increased the drying rate and reduced the post-drying time, which could be attributed to the instant autovaporization of residual water.
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (delta W), apparent drying coefficient (D-app), and time to obtain a final moisture content of 20% d.b (t(f) = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2-0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 degrees C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the D-app and the delta W. By comparing to the control, SD (0.54 MPa and 48 s) increased the D-app and delta W to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (t(f) = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment.
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