Premium
Studies of mango processing
Author(s) -
COOKE R. D.,
BREAG G. R.,
FERBER C. E. M.,
BEST P. R.,
JONES J.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00746.x
Subject(s) - water content , pulmonary surfactant , materials science , foaming agent , food science , viscosity , composite material , chemistry , porosity , biochemistry , geotechnical engineering , engineering
Summary An experimental thin layer drier is described for evaluating foam‐mat drying characteristics. Polyglyceryl stearate was found to be the most effective foaming agent for Alphonso mango puree. A stable mango foam could be prepared using this surfactant without prior concentration of the puree or the use of viscosity increasing additives. the dependence of the drying rate on temperature, foaming agent concentration and air flow rate is reported. A readily re‐hydrateable powder of 2% moisture content could be produced by drying at 70°C for 20 min. This drying rate compares favourably with earlier studies of the foam‐mat drying of citrus concentrate. the vitamin C content of the puree was decreased by 80% during foam‐mat drying, and this powder was less acceptable than a product obtained by spray‐drying.