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Influence of Atomization Parameters in the Obtention of Mango Pulp Powder

Journal of Food Science and Engineering 2013年第7期3卷 357-362页

作者： Erica Mil6 de Freitas Felipe Rocha Luis Gomes de Moura Neto Sueli Rodrigues Marcos Rodrigues AmorimAfonso Jos6 Maria Correia da Costa3 Federal Institute of Education Science and Technology of Rio Grande do Norte (IFRN) Fortaleza Cear6 60.356-000 Brazil Federal Institute of Education Science and Technology of Pernambuco (IFPE) Fortaleza Ceard 60.356-000 Brazil Federal University of Cear6 (UFC) Department of Food Technology Bloco 858-Campus do Pici Av. Mister Hull FortalezaCeardt 60.356-000 Brazil

Mango is a widely cultivated and consumed fruit in Brazil and one of the most important alternatives to take advantage of the production excess is dehydration. Therefore, this work aims at establishing better operational conditions for ＂spray-drying＂ processes, in order to obtain the powder of mango pulp by means of a rotational central compounded planning, and also at carrying out the physicochemical characterization of both the integral mango pulp and the powder obtained from the operational conditions mentioned above. Both integral mango pulp and powder were analyzed as for the following physicochemical characteristics： humidity, pH, titratable acidity, soluble solids （~Brix）, vitamin C and color--through parameters L＊, a＊, b＊ and h0, Chrome （C＊） and color difference （AEL＊a＊b＊）. The experimental planning used presented significant differences at 5% of probability, showing that the model was adjusted to the data in accordance to F test, thus being possible to determine the best process conditions. In addition, the average results of the physicochemical parameters pointed out that the pulp used was in accordance with the patterns established by the quality and identity patterns for mango pulp. Moreover, it showed that the powder obtained had good physicochemical quality.

关键词： Mango spray-dryer concentration of maltodextrin paste feeding speed hot air output.

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Mathematical Modeling for Isotherms of Mango Pulp Powder,Obtained by Atomization

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Journal of Encapsulation and Adsorption Sciences 2014年第1期4卷 8-14页

作者： Erica Milôde Freitas Felipe Rocha Sueli Rodrigues Marcos Rodrigues Amorim Afonso José Maria Correia da Costa Federal Institute of Education Science and Technology of Rio Grande do NorteFortalezaBrazil Federal University of Ceará FortalezaBrazil

Mango, as the other fruits, is a perishable food that can be easily deteriorated and presents high levels of post-harvest loss. Therefore, dehydration is an important alternative to use the production excess. In this context, this work aimed at evaluating the hygroscopic behavior of the integral mango pulp powder, obtained by atomization, by means of adsorption isotherm. After applying BET’s, GAB’s, Henderson’s and Oswin’s mathematical models, it was possible to identify that the equations for two models were perfectly adjusted to the experimental results of mango pulp powder. Henderson’s model was the best adjusted experimental curve and showed the lowest average error (E) and the highest determination coefficient (R2) at all temperatures studied.

关键词： spray-dryer Water Activity Hygroscopicity Mathematical Models

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