Drying of mangoes (Mangifera indica L. cv. Palmer) at changeable temperature conditions—Effects on energy consumption and quality of the dehydrated fruit

• DOI: 10.1111/jfpe.13615
• Publication Date: 2020-12-10T21:52:08Z
• Authors: Laís Ravazzi Amado; Keila de Souza Silva; Maria Aparecida M...
• Keywords: Mangifera; Limiting

Abstract This study evaluated the influence of heat input change on drying kinetics, energy consumption, color, and carotenoid retention during mangoes. The conditions in first stage were 95°C for 40 min 80°C min, so that surface temperatures fruit at end this around 60°C. second corresponding continuous (control) 70 As a result, thermal intermittence influenced causing significant reductions overall process time providing savings when compared to drying. color parameters did not show relevant changes as result intermittent while good was obtained conditions, Therefore, carotenes more sensitive temperature 70°C, which highlights importance limiting mango 60°C two stages better preserve quality dehydrated fruit. Moreover, high air used advantageous reducing saving. Practical Applications Drying is an operation well known food industry. However, many cases, dryers are designed with consumption mind. simple procedures can bring convective drying, shown present study, where application two‐stages mangoes reduce provide relation Besides that, using low (60°C) stage. results be useful design process, considering different temperatures. Intermittent moisture foods by varying applied both industrial scale, belt or tunnel dryers, small