OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS

ABSTRACT Background: in Colombian the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing a...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Alfredo A Ayala-Aponte, Andrea Molina-Cortés, Liliana Serna-Cock
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	Masstransfer sucrose NaCl kinetics. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/03c4092b1d60485bb873289e8832d993
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:03c4092b1d60485bb873289e8832d993
record_format	dspace
spelling	oai:doaj.org-article:03c4092b1d60485bb873289e8832d9932021-12-02T05:45:13ZOSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS0121-400410.17533/udea.vitae.v25n1a02https://doaj.org/article/03c4092b1d60485bb873289e8832d993http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042018000100008&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT Background: in Colombian the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (a w ), and volume (Shrinking Coefficient, SC)) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (D ef ) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, a w and SC were smaller and, water and solutes D ef were higher. The samples dehydrated with the greatest solutes concentration (40 - 9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients D efw and D efs showed a magnitude order of 10-10 m2/s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.Alfredo A Ayala-AponteAndrea Molina-CortésLiliana Serna-CockUniversidad de AntioquiaarticleMasstransfersucroseNaClkinetics.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 25, Iss 1, Pp 8-16
institution	DOAJ
collection	DOAJ
language	EN
topic	Masstransfer sucrose NaCl kinetics. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Masstransfer sucrose NaCl kinetics. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Alfredo A Ayala-Aponte Andrea Molina-Cortés Liliana Serna-Cock OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS
description	ABSTRACT Background: in Colombian the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (a w ), and volume (Shrinking Coefficient, SC)) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (D ef ) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, a w and SC were smaller and, water and solutes D ef were higher. The samples dehydrated with the greatest solutes concentration (40 - 9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients D efw and D efs showed a magnitude order of 10-10 m2/s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.
format	article
author	Alfredo A Ayala-Aponte Andrea Molina-Cortés Liliana Serna-Cock
author_facet	Alfredo A Ayala-Aponte Andrea Molina-Cortés Liliana Serna-Cock
author_sort	Alfredo A Ayala-Aponte
title	OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS
title_short	OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS
title_full	OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS
title_fullStr	OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS
title_full_unstemmed	OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS
title_sort	osmotic dehydration of green mango samples (mangifera indica l., filipino var.) in ternary solutions
publisher	Universidad de Antioquia
url	https://doaj.org/article/03c4092b1d60485bb873289e8832d993
work_keys_str_mv	AT alfredoaayalaaponte osmoticdehydrationofgreenmangosamplesmangiferaindicalfilipinovarinternarysolutions AT andreamolinacortes osmoticdehydrationofgreenmangosamplesmangiferaindicalfilipinovarinternarysolutions AT lilianasernacock osmoticdehydrationofgreenmangosamplesmangiferaindicalfilipinovarinternarysolutions
_version_	1718400212439924736

OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS

Ejemplares similares