Publication Cover
Drying Technology
An International Journal
Volume 42, 2024 - Issue 5
101
Views
0
CrossRef citations to date
0
Altmetric
Research Articles

Enhancing mass transfer and preserving heat-sensitive quality of mango through foam mat drying

ORCID Icon, &
Pages 854-870 | Received 10 Oct 2023, Accepted 16 Feb 2024, Published online: 01 Mar 2024

References

  • Maldonado-Celis, M. E.; Yahia, E. M.; Bedoya, R.; Landázuri, P.; Loango, N.; Aguillón, J.; Restrepo, B.; Guerrero Ospina, J. C. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. Front. Plant Sci. 2019, 10, 1073. DOI: 10.3389/fpls.2019.01073.
  • Sangamithra, A.; Venkatachalam, S.; John, S. G.; Kuppuswamy, K. Foam Mat Drying of Food Materials: A Review. J. Food Process. Preserv. 2015, 39, 3165–3174. DOI: 10.1111/jfpp.12421.
  • Qadri, O. S.; Srivastava, A. K.; Yousuf, B. Trends in Foam Mat Drying of Foods: Special Emphasis on Hybrid Foam Mat Drying Technology. Crit. Rev. Food Sci. Nutr. 2020, 60, 1667–1676. DOI: 10.1080/10408398.2019.1588221.
  • Prins, A. Principles of Foam Stability. In Advances in Food Emulsions and Foams; Dickinson, E., Stainsby, G., Eds.; Elsevier Applied Science: New York, 1988; pp 91–122
  • Cherry, J. P.; Mcwatters, K. H. Whippability and Aeration. In Protein Functionality in Foods; Cherry, J. P., Ed.; American Chemical Society: Washington, DC, 1981; pp 149–176
  • Rajkumar, P.; Kailappan, R.; Viswanathan, R.; Raghavan, G. S. V.; Ratti, C. Foam Mat Drying of Alphonso Mango Pulp. Dry. Technol. 2007, 25, 357–365. DOI: 10.1080/07373930601120126.
  • Kadam, D. M.; Wilson, R. A.; Kaur, S. Determination of Biochemical Properties of Foam-Mat Dried Mango Powder. Int. J. Food Sci. Technol. 2010, 45, 1626–1632. DOI: 10.1111/j.1365-2621.2010.02308.x.
  • Lobo, F. A.; Nascimento, M. A.; Domingues, J. R.; Falcão, D. Q.; Hernanz, D.; Heredia, F. J.; de Lima Araujo, K. G. Foam Mat Drying of Tommy Atkins Mango: Effects of Air Temperature and Concentrations of Soy Lecithin and Carboxymethylcellulose on Phenolic Composition, Mangiferin, and Antioxidant Capacity. Food Chem. 2017, 221, 258–266. DOI: 10.1016/j.foodchem.2016.10.080.
  • Kumar, A.; Kandasamy, P.; Chakraborty, I.; Hangshing, L. Analysis of Energy Consumption, Heat and Mass Transfer, Drying Kinetics and Effective Moisture Diffusivity during Foam-Mat Drying of Mango in a Convective Hot-Air Dryer. Biosyst. Eng. 2022, 219, 85–102. DOI: 10.1016/j.biosystemseng.2022.04.026.
  • ElGamal, R.; Song, C.; Rayan, A. M.; Liu, C.; Al-Rejaie, S.; ElMasry, G. Thermal Degradation of Bioactive Compounds during Drying Process of Horticultural and Agronomic Products: A Comprehensive Overview. Agronomy. 2023, 13, 1580. DOI: 10.3390/13061580.
  • Liu, Y.; Miao, S.; Wu, J.; Liu, J.; Yu, H.; Duan, X. Drying Characteristics and Modelling of Vacuum Far-Infrared Radiation Drying of Flos Lonicerae. J. Food Process. Preserv. 2015, 39, 338–348. DOI: 10.1111/jfpp.12237.
  • Tseng, A.; Zhao, Y. Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot). J. Food Sci. 2012, 77, H192–H201. DOI: 10.1111/j.1750-3841.2012.02840.x.
  • Macura, R.; Michalczyk, M.; Fiutak, G.; Maciejaszek, I. Effect of Freeze-Drying and Air-Drying on the Content of Carotenoids and Anthocyanins in Stored Purple Carrot. Acta Sci. Pol. Technol. Aliment. 2019, 18, 135–142. DOI: 10.17306/J.AFS.2019.0637.
  • AOAC. Official Methods of Analysis, 16th ed.; Association of Official Agricultural Chemists: Washington, DC, 1995.
  • Peng, D.; Zahid, H. F.; Ajlouni, S.; Dunshea, F. R.; Suleria, H. A. R. LC-ESI-QTOF/MS Profiling of Australian Mango Peel by-Product Polyphenols and Their Potential Antioxidant Activities. Processes. 2019, 7, 764. DOI: 10.3390/pr7100764.
  • Palafox-Carlos, H.; Yahia, E. M.; González-Aguilar, G. A. Identification and Quantification of Major Phenolic Compounds from Mango (Mangifera indica, cv. Ataulfo) Fruit by HPLC–DAD–MS/MS-ESI and Their Individual Contribution to the Antioxidant Activity during Ripening. Food Chem. 2012, 135, 105–111. DOI: 10.1016/j.foodchem.2012.04.103.
  • Du, L. J.; Gao, Q. H.; Ji, X. L.; Ma, Y. J.; Xu, F. Y.; Wang, M. Comparison of Flavonoids, Phenolic Acids, and Antioxidant Activity of Explosion-Puffed and Sun-Dried Jujubes (Ziziphus Jujuba Mill.). J. Agric. Food Chem. 2013, 61, 11840–11847. DOI: 10.1021/jf401744c.
  • Cengel, Y. A.; Ghajar, A. J. Heat and Mass Transfer: Fundamentals and Applications, 5th. ed.; McGraw-Hill Professional: New York, 2014; pp 172–173
  • Bon, J.; Váquiro, H.; Benedito, J.; Telis-Romero, J. Thermophysical Properties of Mango Pulp (Mangifera Indica L. Cv. Tommy Atkins). J. Food Eng. 2010, 97, 563–568. DOI: 10.1016/j.jfoodeng.2009.12.001.
  • Kobus, C. J.; Wedekind, G. L. An Experimental Investigation into Forced, Natural and Combined Forced and Natural Convective Heat Transfer from Stationary Isothermal Circular Disks. Int. J. Heat Mass Transf. 1995, 38, 3329–3339. DOI: 10.1016/0017-9310(95)00096-R.
  • Villa-Corrales, L.; Flores-Prieto, J. J.; Xamán-Villaseñor, J. P.; García-Hernández, E. Numerical and Experimental Analysis of Heat and Moisture Transfer during Drying of Ataulfo Mango. J. Food Eng. 2010, 98, 198–206. DOI: 10.1016/j.jfoodeng.2009.12.026.
  • Karim, A. A.; Wai, C. C. Foam-Mat Drying of Starfruit (Averrhoa Carambola L.) Puree. Stability and Air Drying Characteristics. Food Chem. 1999, 64, 337–343. DOI: 10.1016/S0308-8146(98)00119-8.
  • Kandasamy, P.; Varadharaju, N.; Kalemullah, S.; Moitra, R. Production of Papaya Powder under Foam-Mat Drying Using Methyl Cellulose as Foaming Agent. Asian J. Food Agro-Ind. 2012, 5, 374–387.
  • Thuwapanichayanan, R.; Prachayawarakorn, S.; Soponronnarit, S. Drying Characteristics and Quality of Banana Foam Mat. J. Food Eng. 2008, 86, 573–583. DOI: 10.1016/j.jfoodeng.2007.11.008.
  • Sansomchai, P.; Sroynak, R.; Tikapunya, T. Powder Qualities of Foam-Mat Dried Mango. Trends Sci. 2023, 20, 5308. DOI: 10.48048/tis.2023.5308.
  • Dadmohammadi, Y.; Datta, A. K. Prediction of Effective Moisture Diffusivity in Plant Tissue Food Materials over Extended Moisture Range. Dry. Technol. 2020, 38, 2202–2216.
  • Corzo, O.; Bracho, N.; Alvarez, C. Water Effective Diffusion Coefficient of Mango Slices at Different Maturity Stages during Air Drying. J. Food Eng. 2008, 87, 479–484. DOI: 10.1016/j.jfoodeng.2007.12.025.
  • Kumar, C.; Joardder, M. U. H.; Farrell, T. W.; Millar, G. J.; Karim, A. A Porous Media Transport Model for Apple Drying. Biosyst. Eng. 2018, 176, 12–25. DOI: 10.1016/j.biosystemseng.2018.06.021.
  • Nguyen, T. K.; Mondor, M.; Ratti, C. Shrinkage of Cellular Food during Air Drying. J. Food Eng. 2018, 230, 8–17. DOI: 10.1016/j.jfoodeng.2018.02.017.
  • Ma, Q.; Bi, J.; Yi, J.; Wu, X.; Li, X.; Zhao, Y. Stability of Phenolic Compounds and Drying Characteristics of Apple Peel as Affected by Three Drying Treatments. Food Sci. Hum. Wellness. 2021, 10, 174–182. DOI: 10.1016/j.fshw.2021.02.006.
  • Chu, Q.; Li, L.; Duan, X.; Zhao, M.; Wang, Z.; Wang, Z.; Ren, X.; Li, C.; Ren, G. Effect Mechanism of Different Drying Methods on the Quality and Browning for Daylily. LWT - Food Sci. Technol. 2023, 182, 114862. DOI: 10.1016/j.lwt.2023.114862.
  • Karaaslan, M.; Yilmaz, F. M.; Cesur, Ö.; Vardin, H.; Ikinci, A.; Dalgiç, A. C. Drying Kinetics and Thermal Degradation of Phenolic Compounds and Anthocyanins in Pomegranate Arils Dried under Vacuum Conditions. Int J. Food Sci. Technol. 2014, 49, 595–605. DOI: 10.1111/ijfs.12342.
  • Rahman, N. F. A.; Shamsudin, R.; Ismail, A.; Shah, N. N. A. K.; Varith, J. Effects of Drying Methods on Total Phenolic Contents and Antioxidant Capacity of the Pomelo (Citrus Grandis (L.) Osbeck) Peels. Innov. Food Sci. Emerg. Technol 2018, 50, 217–225. DOI: 10.1016/j.ifset.2018.01.009.
  • Réblová, Z. Effect of Temperature on the Antioxidant Activity of Phenolic Acids. Czech J. Food Sci. 2012, 30, 171–175. DOI: 10.17221/57/2011-CJFS.
  • Sehrawat, R.; Nema, P. K.; Kaur, B. P. Quality Evaluation and Drying Characteristics of Mango Cubes Dried Using Low-Pressure Superheated Steam, Vacuum and Hot Air Drying Methods. LWT - Food Sci. Technol. 2018, 92, 548–555. DOI: 10.1016/j.lwt.2018.03.012.
  • Izli, N.; Izli, G.; Taskin, O. Influence of Different Drying Techniques on Drying Parameters of Mango. Food Sci. Technol. 2017, 37, 604–612. DOI: 10.1590/1678-457x.28316.
  • Shofian, N. M.; Hamid, A. A.; Osman, A.; Saari, N.; Anwar, F.; Pak Dek, M. S.; Hairuddin, M. R. Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits. IJMS 2011, 12, 4678–4692. DOI: 10.3390/ijms12074678.
  • Rahman, M. M.; Das, R.; Hoque, M. M.; Zzaman, W. Effect of Freeze Drying on Antioxidant Activity and Phenolic Contents of Mango (Mangifera indica). Int. Food Res. J. 2015, 22, 613–617.
  • Munteanu, I. G.; Apetrei, C. Analytical Methods Used in Determining Antioxidant Activity: A Review. IJMS 2021, 22, 3380. DOI: 10.3390/ijms22073380.
  • Santos-Sánchez, N. F.; Salas-Coronado, R.; Villanueva-Cañongo, C.; Hernández-Carlos, B. Antioxidant Compounds and Their Antioxidant Mechanism. In Antioxidants; Shalaby, E., Ed.; IntechOpen: London, UK, 2019. DOI: 10.5772/intechopen.85270.
  • Thuwapanichayanan, R.; Prachayawarakorn, S.; Soponronnarit, S. Effects of Foaming Agents and Foam Density on Drying Characteristics and Textural Property of Banana Foams. LWT 2012, 47, 348–357. DOI:  10.1016/j.lwt.2012.01.030.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.