COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent

In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystallized mango keeping the organoleptic properties of the fresh fruit. Mango fruits are cut into cylinders of 1.5cm diameter and 2cm height; they are osmotically dehydrated during 72 hours and then dri...

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Autores principales:	Germán A. GIRALDO, Alba L. DUQUE C., Claudia L. GARCÍA W.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	mango crystallized fruits drying soluble solids Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/f92491d4b21d4299b810d82277802054
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spelling	oai:doaj.org-article:f92491d4b21d4299b810d822778020542021-11-19T04:23:05ZCOMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent0121-40042145-2660https://doaj.org/article/f92491d4b21d4299b810d822778020542009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/491https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystallized mango keeping the organoleptic properties of the fresh fruit. Mango fruits are cut into cylinders of 1.5cm diameter and 2cm height; they are osmotically dehydrated during 72 hours and then dried with air at 35ºC to reach 68 and 72 Brix degrees (ºBx). The treatment begins with an osmotic pre-treatment (OP), with different sucrose solutions at 25, 35, 45, 55 and 65ºBx and applying a vacuum pulse (50mbar) during 10 minutes, after which the samples are left 20 minutes more to atmospheric pressure. Next, the samples are submerged into a solution of 65ºBx and are left to atmospheric pressure until reaching 72 hours of total treatment. In the same way, other sample is treated with a 45ºBx sucrose concentration solution during the whole process. The dry samples are characterized by analyzing the amounts of mass, volume, moisture and soluble solids. Mass and volume losses are lower for the samples treated with 25, 45 and 65ºBx solutions during the osmotic pre-treatment. It is also observed that the 25ºBx sample gains a significantly higher amount of soluble solids compared to the rest of the samples, while water diffusivity during the drying process is higher for the samples treated in less concentrated solutions. Germán A. GIRALDOAlba L. DUQUE C.Claudia L. GARCÍA W.Universidad de Antioquiaarticlemangocrystallized fruitsdryingsoluble solidsFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 12, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	mango crystallized fruits drying soluble solids Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	mango crystallized fruits drying soluble solids Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Germán A. GIRALDO Alba L. DUQUE C. Claudia L. GARCÍA W. COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent
description	In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystallized mango keeping the organoleptic properties of the fresh fruit. Mango fruits are cut into cylinders of 1.5cm diameter and 2cm height; they are osmotically dehydrated during 72 hours and then dried with air at 35ºC to reach 68 and 72 Brix degrees (ºBx). The treatment begins with an osmotic pre-treatment (OP), with different sucrose solutions at 25, 35, 45, 55 and 65ºBx and applying a vacuum pulse (50mbar) during 10 minutes, after which the samples are left 20 minutes more to atmospheric pressure. Next, the samples are submerged into a solution of 65ºBx and are left to atmospheric pressure until reaching 72 hours of total treatment. In the same way, other sample is treated with a 45ºBx sucrose concentration solution during the whole process. The dry samples are characterized by analyzing the amounts of mass, volume, moisture and soluble solids. Mass and volume losses are lower for the samples treated with 25, 45 and 65ºBx solutions during the osmotic pre-treatment. It is also observed that the 25ºBx sample gains a significantly higher amount of soluble solids compared to the rest of the samples, while water diffusivity during the drying process is higher for the samples treated in less concentrated solutions.
format	article
author	Germán A. GIRALDO Alba L. DUQUE C. Claudia L. GARCÍA W.
author_facet	Germán A. GIRALDO Alba L. DUQUE C. Claudia L. GARCÍA W.
author_sort	Germán A. GIRALDO
title	COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent
title_short	COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent
title_full	COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent
title_fullStr	COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent
title_full_unstemmed	COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent
title_sort	combining drying methods for candy mango (<i>mangifera indica</>) var. kent
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/f92491d4b21d4299b810d82277802054
work_keys_str_mv	AT germanagiraldo combiningdryingmethodsforcandymangoimangiferaindicavarkent AT albalduquec combiningdryingmethodsforcandymangoimangiferaindicavarkent AT claudialgarciaw combiningdryingmethodsforcandymangoimangiferaindicavarkent
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COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent

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