Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango

The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective...

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Autores principales:	Nieto, Andrea Bibiana, Castro, María Agueda, Alzamora, Stella Maris
Publicado:	2001
Materias:	Air drying Blanching Glucose osmotic dehydration Kinetics Mango Structure changes Atmospheric pressure Dehydration Diffusion Drying Fruits Gelation Glucose Moisture control Osmosis Moisture transfer Food processing Mangifera indica
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v50_n3_p175_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v50_n3_p175_Nieto
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v50_n3_p175_Nieto
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spelling	paper:paper_02608774_v50_n3_p175_Nieto2023-06-08T15:22:30Z Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris Air drying Blanching Glucose osmotic dehydration Kinetics Mango Structure changes Atmospheric pressure Dehydration Diffusion Drying Fruits Gelation Glucose Moisture control Osmosis Moisture transfer Food processing Mangifera indica The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective moisture diffusivity (Deff) calculated with Fick's second law. For osmotically concentrated fruit at atmospheric pressure, the increase in glucose concentration of the immersion solution decreased the drying rate. Deff values were similar for mangoes predehydrated to aw 0.97 by vacuum or atmospheric osmosis, but previous blanching slightly decreased the Deff value for vacuum treated slices compared with those osmotically dehydrated to the same aw at atmospheric pressure. The air drying behaviour of blanched and/or osmotically dehydrated mangoes was ascribed to glucose uptake during the impregnation step, volume shrinking, low modification of cell wall resistance to water flux by the pretreatments and/or gelatinization of starch and denaturation of protein - carbohydrate mucilage. © 2001 Elsevier Science Ltd. All rights reserved. Fil:Nieto, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Castro, M.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v50_n3_p175_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v50_n3_p175_Nieto
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Air drying Blanching Glucose osmotic dehydration Kinetics Mango Structure changes Atmospheric pressure Dehydration Diffusion Drying Fruits Gelation Glucose Moisture control Osmosis Moisture transfer Food processing Mangifera indica
spellingShingle	Air drying Blanching Glucose osmotic dehydration Kinetics Mango Structure changes Atmospheric pressure Dehydration Diffusion Drying Fruits Gelation Glucose Moisture control Osmosis Moisture transfer Food processing Mangifera indica Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
topic_facet	Air drying Blanching Glucose osmotic dehydration Kinetics Mango Structure changes Atmospheric pressure Dehydration Diffusion Drying Fruits Gelation Glucose Moisture control Osmosis Moisture transfer Food processing Mangifera indica
description	The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective moisture diffusivity (Deff) calculated with Fick's second law. For osmotically concentrated fruit at atmospheric pressure, the increase in glucose concentration of the immersion solution decreased the drying rate. Deff values were similar for mangoes predehydrated to aw 0.97 by vacuum or atmospheric osmosis, but previous blanching slightly decreased the Deff value for vacuum treated slices compared with those osmotically dehydrated to the same aw at atmospheric pressure. The air drying behaviour of blanched and/or osmotically dehydrated mangoes was ascribed to glucose uptake during the impregnation step, volume shrinking, low modification of cell wall resistance to water flux by the pretreatments and/or gelatinization of starch and denaturation of protein - carbohydrate mucilage. © 2001 Elsevier Science Ltd. All rights reserved.
author	Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris
author_facet	Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris
author_sort	Nieto, Andrea Bibiana
title	Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_short	Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_full	Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_fullStr	Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_full_unstemmed	Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
title_sort	kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
publishDate	2001
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v50_n3_p175_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v50_n3_p175_Nieto
work_keys_str_mv	AT nietoandreabibiana kineticsofmoisturetransferduringairdryingofblanchedandorosmoticallydehydratedmango AT castromariaagueda kineticsofmoisturetransferduringairdryingofblanchedandorosmoticallydehydratedmango AT alzamorastellamaris kineticsofmoisturetransferduringairdryingofblanchedandorosmoticallydehydratedmango
_version_	1768544130064973824

Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango

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