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Details van artikel 116 van 262 gevonden artikelen
| Titel: |
Foam Mat Drying of Alphonso Mango Pulp |
| Auteur: |
Rajkumar, P. Kailappan, R. Viswanathan, R. Raghavan, G. S. V. Ratti, C. |
| Verschenen in: |
Drying technology |
| Paginering: | Jaargang 25 (2007) nr. 2 pagina's 357-365 |
| Jaar: |
2007-02 |
| Inhoud: |
The foam mat drying of Alphonso mango pulp using various food foaming agents, namely soy protein (0.25, 0.5, 1.0, and 1.5%) with methyl cellulose (0.5%), glycerol mono stearate (0.5, 1.0, 2.0 and 3.0%), and egg albumen (2.5, 5.0, 10 and 15%) with methyl cellulose (0.5%), was studied. Drying was carried out in a batch type thin layer dryer at four drying temperatures (60, 65, 70, and 75°C) on 1-, 2-, or 3-mm thickness foamed samples. The optimum concentrations of each foaming agent were determined to be 1% soy protein, 2% glycerol mono stearate, and 10% egg albumen. All were obtained after 25 min whipping time. The drying time was lower for foamed mango pulps as compared to non-foamed pulp at all drying temperatures. Biochemical analysis showed that the foam mat dried powder at 60°C retained a significantly higher (P < 0.05) content of biochemical compounds than at higher temperatures. The treatment of mango pulp with 10% egg albumen and 0.5% methyl cellulose and drying at 60°C (1-mm foam thickness), retained the highest nutritional quality characteristics than the other treatments. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 116 van 262 gevonden artikelen
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