Production Of Mango Powder By Spray Drying And Cast-tape Drying

dc.creatorZotarelli
dc.creatorMarta Fernando; da Silva
dc.creatorVanessa Martins; Durigon
dc.creatorAngelise; Hubinger
dc.creatorMiriam Dupas; Laurindo
dc.creatorJoao Borges
dc.date2017
dc.datejan
dc.date2017-11-13T11:34:04Z
dc.date2017-11-13T11:34:04Z
dc.date.accessioned2018-03-29T05:48:25Z
dc.date.available2018-03-29T05:48:25Z
dc.identifierPowder Technology. Elsevier Science Bv, v. 305, p. 447 - 454, 2017.
dc.identifier0032-5910
dc.identifier1873-328X
dc.identifierWOS:000390732000052
dc.identifier10.1016/j.powtec.2016.10.027
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0032591016307100
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326357
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363363
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe production of mango powder by spray drying and cast-tape drying, with and without the addition of malto-dextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both drying processes were compared. Powders resulting from cast-tape drying had irregular structure, different from the spherical structures showed by powders produced by spray drying. Cast-tape drying process resulted in powders with bulk densities of 0.8 g cm(-3) (with maltodextrin) and 0.7 g cm(-3) (without maltodextrin), higher than the observed for analogous powders produced by spray drying (bulk densities of 0.45 and 0.5 g cm(-3)). Also, porosity of powders from cast-tape drying (below 60%) was lower than that of powders produced by spray drying. Mango powders produced by spray drying without maltodextrin showed the highest carotenoid concentration (113 mu m of carotenoid g(-1) of dry mass). The state diagrams show that mango powders produced by spray drying exhibit slightly lower stability than those produced by cast-tape drying. Cast-tape drying is a suitable procedure for the production of mango powders and allows producing powders from whole fruit pulp, without the addition of maltodextrin. (C) 2016 Elsevier B.V. All rights reserved.
dc.description305
dc.description447
dc.description454
dc.descriptionCNPq [402481/2013-5, 304475/2013-0]
dc.descriptionFAPESP [2009/54137-1]
dc.descriptionCapes [552185/2011-6]
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationPowder Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectMango
dc.subjectPowder
dc.subjectProperties
dc.subjectSpray Drying
dc.subjectCast-tape Drying
dc.titleProduction Of Mango Powder By Spray Drying And Cast-tape Drying
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución