Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
ORIGINAL ARTICLE
Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
1
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
2
Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam
3
Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam
Submission date: 2023-10-15
Acceptance date: 2024-01-23
Online publication date: 2024-03-01
Publication date: 2024-03-01
Corresponding author
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
Food Technology, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, Ward 13, District 4, 72820, Ho Chi Minh city, Viet Nam
Pol. J. Food Nutr. Sci. 2024;74(1):69-81
KEYWORDS
TOPICS
ABSTRACT
Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality.
ACKNOWLEDGEMENTS
The authors would like to thank Nguyen Tat Thanh University for permission and for providing facilities, as well as Ho Chi Minh City University of Technology (HCMUT) and VNU-HCM for supporting this study. We also wish to thank Ms. Dao Hai Nguyen for supplying mango fruits during the research period, and to Ms. Huynh Thi To Na and Ms Vo Pham Quynh Tram for supporting the collection of data during the beginning stages of the research.
FUNDING
This research is funded by Nguyen Tat Thanh University, Ho Chi Minh city, Vietnam under grant 2021.01.023.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
REFERENCES (58)
1.
Afzal, T.M., Abe, T., Hikida, Y. (1999). Energy and quality aspects during combined FIR-convection drying of barley. Journal of Food Engineering, 42(4), 177–182. https://doi.org/10.1016/S0260-....
2.
Allanic, N., Le Bideau, P., Glouannec, P., Deterre, R. (2017). An experimental study on infrared drying kinetics of an aqueous adhesive supported by polymer composite. Heat and Mass Transfer, 53(1), 223–231. https://doi.org/10.1007/s00231....
3.
Bhandari, B., Senoussi, A., Dumoulin, E., Lebert, A. (1993). Spray drying of concentrated fruit juices. Drying Technology, 11(5), 1081–1092. https://doi.org/10.1080/073739....
4.
Brand-Williams, W., Cuvelier, M.-E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-....
5.
Caparino, O., Tang, J., Nindo, C., Sablani, S., Powers, J., Fellman, J. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. Journal of Food Engineering, 111(1), 135–148. https://doi.org/10.1016/j.jfoo....
6.
Corzo, O., Bracho, N., Alvarez, C. (2010). Weibull model for thin-layer drying of mango slices at different maturity stages. Journal of Food Processing and Preservation, 34(6), 993–1008. https://doi.org/10.1111/j.1745....
7.
Crank, J. (Ed.) (1975). Chapter 4: Diffusion in a plane sheet. In The Mathematics of Diffusion. 2nd edition, Oxford University Press, pp. 44-68.
8.
Djantou, E., Mbofung, C.M., Scher, J., Desobry, S. (2007). A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent). Journal of Food Engineering, 80(2), 668–677. https://doi.org/10.1016/j.jfoo....
9.
Djantou, E., Mbofung, C., Scher, J., Phambu, N., Morael, J. (2012). Alternation drying and grinding (ADG) technique: A novel approach for producing ripe mango powder. LWT-Food Science and Technology, 44(7), 1585–1590. https://doi.org/10.1016/j.lwt.....
10.
Doymaz, İ. (2012). Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management, 56, 199–205. https://doi.org/10.1016/j.enco....
11.
Doymaz, İ. (2017). Microwave and infrared drying characteristics of mango slices. Celal Bayar University Journal of Science, 13(3), 681–688. https://doi.org/10.18466/cbaya....
12.
Huyut, Z., Beydemir, Ş., Gülçin, İ. (2017). Antioxidant and antiradical properties of selected flavonoids and phenolic compounds. Biochemistry Research International, 2017, art. no. 7616791. https://doi.org/10.1155/2017/7....
13.
ISO. (2005). ISO 14502-1:2005, Determination of substances characteristic of green and black tea—Part 1: Content of total polyphenols in tea-colorimetric method using Folin-Ciocalteu reagent. In ISO 14502-1 International Standardization. International Organization for Standardization Switzerland, p. 10.
14.
Jaeger, H., Janositz, A., Knorr, D. (2010). The Maillard reaction and its control during food processing. The potential of emerging technologies. Pathologie Biologie, 58(3), 207–213. https://doi.org/10.1016/j.patb....
15.
Ju, H.-Y., Zhao, S.-H., Mujumdar, A., Fang, X.-M., Gao, Z.-J., Zheng, Z.-A., Xiao, H.-W. (2018). Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models. Food and Bioproducts Processing, 111, 20–29. https://doi.org/10.1016/j.fbp.....
16.
Korbel, E., Servent, A., Billaud, C., Brat, P. (2013). Heat inactivation of polyphenol oxidase and peroxidase as a function of water activity: A case study of mango drying. Drying Technology, 31(13–14), 1675–1680. https://doi.org/10.1080/073739....
17.
López, J., Uribe, E., Vega-Gálvez, A., Miranda, M., Vergara, J., Gonzalez, E., Di Scala, K. (2010). Effect of air temperature on drying kinetics, vitamin C, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety O’Neil. Food and Bioprocess Technology, 3(5), 772–777. https://doi.org/10.1007/s11947....
18.
Marquardt, D.W. (1963). An algorithm for least-squares estimation of nonlinear parameters. Journal of the Society for Industrial and Applied Mathematics, 11(2), 431–441. https://doi.org/10.1137/011103....
19.
Marques, L.G., Ferreira, M.C., Freire, J.T. (2007). Freeze-drying of acerola (Malpighia glabra L.). Chemical Engineering and Processing: Process Intensification, 46(5), 451–457. https://doi.org/10.1016/j.cep.....
20.
Miller, G.L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426–428. https://doi.org/10.1021/ac6014....
21.
Mirza, B., Croley, C.R., Ahmad, M., Pumarol, J., Das, N., Sethi, G., Bishayee, A. (2021). Mango (Mangifera indica L.): A magnificent plant with cancer preventive and anticancer therapeutic potential. Critical Reviews in Food Science and Nutrition, 61(13), 2125–2151. https://doi.org/10.1080/104083....
22.
Myers, R.H., Montgomery, D.C., Anderson-Cook, C.M. (Eds). (2016). Chapter 7: Multiple Response Optimization. In: Response Surface Methodology: Process and Product Optimization Using Designed Experiments. 4th edition, John Wiley & Sons, pp. 325-356.
23.
Nasiroglu, S., Kocabiyik, H. (2009). Thin‐layer infrared radiation drying of red pepper slices. Journal of Food Process Engineering, 32(1), 1–16. https://doi.org/10.1111/j.1745....
24.
Nawirska, A., Figiel, A., Kucharska, A.Z., Sokół-Łętowska, A., Biesiada, A. (2009). Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering, 94(1), 14–20. https://doi.org/10.1016/j.jfoo....
25.
Nguyen, T., Nguyen, Q., Nguyen, P., Tran, B., Huynh, P.T. (2020). Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon (Momordica charantia L.). Food Science & Nutrition, 8(7), 3826–3834. https://doi.org/10.1002/fsn3.1....
26.
Nguyen, T.V., Nguyen, M.D., Nguyen, D.C., Bach, L.G., Lam, T.D. (2019). Model for thin layer drying of lemongrass (Cymbopogon citratus) by hot air. Processes, 7(1), art. no. 21. https://doi.org/10.3390/pr7010....
27.
Nguyen, T.-V.-L., Ngo, P.-T., Huynh, T.-T.-N., Vo, P.-N.-T., Hoang, T.-N.-A., Nguyen, P.-B.-D. (2022a). Refractance window drying of mango pulp (Mangifera indica): Impact of hydrocolloids on drying characteristics and color parameters. AIP Conference Proceedings, 2610(1), art. no. 060022. https://doi.org/10.1063/5.0100....
28.
Nguyen, T.-V.-L., Nguyen, Q.-D., Nguyen, P.-B.-D. (2022b). Drying kinetics and changes of total phenolic content, antioxidant activity and color parameters of mango and avocado pulp in refractance window drying. Polish Journal of Food and Nutrition Sciences, 72(1), 27–38. https://doi.org/10.31883/pjfns....
29.
Nguyen, T.-V.-L., Nguyen, Q.-D., Nguyen, T.-T.-D., Nguyen, P.-B.-D. (2021). Effects of infrared drying conditions and maltodextrin addition on some physicochemical characteristics of avocado (Persea americana) pulp powder. Applied Sciences, 11(24), art no. 11803. https://doi.org/10.3390/app112....
30.
Nguyen, T.-V.-L., Nguyen, T.-T.-D., Huynh, Q.-T., Nguyen, P.-B.-D. (2023). Effect of maltodextrin on drying rate of avocado (Persea Americana Mill.) pulp by refractance window technique, and on color and functional properties of powder. Polish Journal of Food and Nutrition Sciences, 73(2), 187–195. https://doi.org/10.31883/pjfns....
31.
Nowak, D., Lewicki, P.P. (2004). Infrared drying of apple slices. Innovative Food Science & Emerging Technologies, 5(3), 353–360. https://doi.org/10.1016/j.ifse....
32.
Occena-Po, L.G. (2006). Chapter 33: Banana, mango, and passion fruit. In: Y.H. Hui (Ed.), Handbook of Fruits and Fruit Processing. 1st edition. Blackwell Publishing Ames, Iowa, USA, pp. 635–650. https://doi.org/10.1002/978047....
33.
Onwude, D.I., Hashim, N., Janius, R.B., Nawi, N.M., Abdan, K. (2016). Modeling the thin-layer drying of fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety, 15(3), 599–618. https://doi.org/10.1111/1541-4....
34.
Osorio, C., Forero, D.P., Carriazo, J.G. (2011). Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Research International, 44(5), 1174–1181. https://doi.org/10.1016/j.food....
35.
Owino, W.O., Ambuko, J.L. (2021). Mango fruit processing: Options for small-scale processors in developing countries. Agriculture, 11(11), art. no. 1105. https://doi.org/10.3390/agricu....
36.
Pala, M., Mahmutoǧlu, T., Saygi, B. (1996). Effects of pretreatments on the quality of open‐air and solar dried apricots. Food/Nahrung, 40(3), 137–141. https://doi.org/10.1002/food.1....
37.
Pott, I., Neidhart, S., Mühlbauer, W., Carle, R. (2005). Quality improvement of non-sulphited mango slices by drying at high temperatures. Innovative Food Science & Emerging Technologies, 6(4), 412–419. https://doi.org/10.1016/j.ifse....
38.
Queiroz, C., Mendes Lopes, M.L., Fialho, E., Valente-Mesquita, V.L. (2008). Polyphenol oxidase: Characteristics and mechanisms of browning control. Food Reviews International, 24(4), 361–375. https://doi.org/10.1080/875591....
39.
Radosta, S., Schierbaum, F. (1990). Polymer‐water interaction of maltodextrins. Part III: Non‐freezable water in maltodextrin solutions and gels. Starch‐Stärke, 42(4), 142–147. https://doi.org/10.1002/star.1....
40.
Ribeiro, S.M.R., Schieber, A. (2010). Chapter 34: Bioactive compounds in mango (Mangifera indica L.). In: R.R. Watson, V.R. Preedy (Eds.), Bioactive Foods in Promoting Health: Fruits and Vegetables. Elsevier, pp. 507–523. https://doi.org/10.1016/B978-0....
41.
Roos, Y., Karel, M., Kokini, J. (1996). Glass transitions in low moisture and foods: Effects on shelf life and quality. Food Technology (Chicago), 50(11), 95–108.
42.
Sadin, R., Chegini, G.-R., Sadin, H. (2014). The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer, 50(4), 501–507. https://doi.org/10.1007/s00231....
43.
Shende, D., Datta, A.K. (2020). Optimization study for refractance window drying process of Langra variety mango. Journal of Food Science and Technology, 57(2), 683–692. https://doi.org/10.1007/s13197....
44.
Shi, J., Pan, Z., McHugh, T.H., Wood, D., Hirschberg, E., Olson, D. (2008). Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating. LWT – Food Science and Technology, 41(10), 1962–1972. https://doi.org/10.1016/j.lwt.....
45.
Sikwese, F., Duodu, K.G. (2007). Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions. Food Chemistry, 104(1), 324–331. https://doi.org/10.1016/j.food....
46.
Slade, L., Levine, H., Reid, D.S. (1991). Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science & Nutrition, 30(2–3), 115–360. https://doi.org/10.1080/104083....
47.
Sultana, B., Anwar, F., Ashraf, M., Saari, N. (2012). Effect of drying techniques on the total phenolic. Journal of Medicinal Plant Research, 6(1), 161–167. https://doi.org/10.5897/JMPR11....
48.
Tan, L.W., Ibrahim, M.N., Kamil, R., Taip, F.S. (2011). Empirical modeling for spray drying process of sticky and non-sticky products. Procedia Food Science, 1, 690–697. https://doi.org/10.1016/j.prof....
49.
Tomás-Barberán, F.A., Espín, J.C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture, 81(9), SI, 853–876. https://doi.org/10.1002/jsfa.8....
50.
Truong, V., Bhandari, B.R., Howes, T. (2005). Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept. Journal of Food Engineering, 71(1), 66–72. https://doi.org/10.1016/j.jfoo....
51.
Tzempelikos, D.A., Vouros, A.P., Bardakas, A.V., Filios, A.E., Margaris, D.P. (2015). Experimental study on convective drying of quince slices and evaluation of thin-layer drying models. Engineering in Agriculture, Environment and Food, 8(3), 169–177. https://doi.org/10.1016/j.eaef....
52.
Uribe, E., Vega-Gálvez, A., Di Scala, K., Oyanadel, R., Saavedra Torrico, J., Miranda, M. (2011). Characteristics of convective drying of pepino fruit (Solanum muricatum Ait.): Application of Weibull distribution. Food and Bioprocess Technology, 4(8), 1349–1356. https://doi.org/10.1007/s11947....
53.
Wang, W., Li, M., Hassanien, R.H.E., Wang, Y., Yang, L. (2018). Thermal performance of indirect forced convection solar dryer and kinetics analysis of mango. Applied Thermal Engineering, 134, 310–321. https://doi.org/10.1016/j.appl....
54.
Wen, Y.-X., Chen, L.-Y., Li, B.-S., Ruan, Z., Pan, Q. (2020). Effect of infrared radiation-hot air (IR-HA) drying on kinetics and quality changes of star anise (Illicium verum). Drying Technology, 39(1), 1–14. https://doi.org/10.1080/073739....
55.
Wu, B., Ma, H., Qu, W., Wang, B., Zhang, X., Wang, P., Wang, J., Atungulu, G.G., Pan, Z. (2014). Catalytic infrared and hot air dehydration of carrot slices. Journal of Food Process Engineering, 37(2), 111–121. https://doi.org/10.1111/jfpe.1....
56.
Yao, L., Fan, L., Duan, Z. (2020). Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices. Food Chemistry, 305, art. no. 125477. https://doi.org/10.1016/j.food....
57.
Zhu, Y., Pan, Z. (2009). Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating. Journal of Food Engineering, 90(4), 441–452. https://doi.org/10.1016/j.jfoo....
58.
Zotarelli, M.F., da Silva, V.M., Durigon, A., Hubinger, M.D., Laurindo, J.B. (2017). Production of mango powder by spray drying and cast-tape drying. Powder Technology, 305, 447–454. https://doi.org/10.1016/j.powt....
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
