Quality analysis of fresh and dried mangoes
[EN] Organic acids, sugar and colour define the quality and the taste of mangoes. The quality deteriorates during drying on a single-layer-dryer. Quality losses can be reduced by using drying parameters that influence the quality less. In this research, the contents of ascorbic acid, organic acids a...
| Autores: | , , , |
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| Tipo de recurso: | capítulo de libro |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/117699 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/117699 |
| Access Level: | acceso abierto |
| Palabra clave: | Drying Dehydration Dewatering Emerging technologies Products quality Process control Environmental Evaporation Sublimation Diffusion Energy Intensification Organic acids Sugars Colour Shrinkage Thin-layer-dryer |
| Sumario: | [EN] Organic acids, sugar and colour define the quality and the taste of mangoes. The quality deteriorates during drying on a single-layer-dryer. Quality losses can be reduced by using drying parameters that influence the quality less. In this research, the contents of ascorbic acid, organic acids and sugar as well as colour changes and shrinkage are analysed. Analyses are carried out at different temperatures, dew point temperatures and air velocities using HPLC, IC and UV/Vis- spectrometry. The quality criteria showed the lowest changes at a temperature of 60°C, dew point temperature of 20°C and an air velocity of 0.9 m/s. |
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