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Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Thi-Van-Linh Nguyen 1  
,   Quoc-Duy Nguyen 1  
,   Phuoc-Bao-Duy Nguyen 2,3  
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Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam
Faculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam
Thi-Van-Linh Nguyen   

Food Technology, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, Ward 13, District 4, 72820, Ho Chi Minh city, Viet Nam
Submission date: 2021-10-30
Final revision date: 2021-12-03
Acceptance date: 2021-12-13
Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable the constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.25x10-10 m2/s to 7.24x10-10 m2/s for avocado pulp, and from 4.50x10-10 m2/s to 10.67x10-10 m2/s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.
The authors would like to thank Nguyen Tat Thanh University, Ho Chi Minh Univeristy of Technology (HCMUT), VNU-HCM, The Youth Development Science and Technology Center – Ho Chi Minh Communist Youth Union and Department of Science and Technology of Ho Chi Minh City for permission and for providing facilities, DAKADO Group and Ms. Dao Hai Nguyen for supplying avocado and mango fruits during the research period.
This research is funded by Nguyen Tat Thanh University, Ho Chi Minh city, Vietnam under grant 2021.01.023.
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