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ORIGINAL ARTICLE
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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1
Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam
 
2
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
 
3
Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam
 
 
Submission date: 2021-10-30
 
 
Final revision date: 2021-12-03
 
 
Acceptance date: 2021-12-13
 
 
Online publication date: 2022-01-27
 
 
Publication date: 2022-01-27
 
 
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
 
 
Pol. J. Food Nutr. Sci. 2022;72(1):27-38
DOI: https://doi.org/10.31883/pjfns/144835
 
 
Article (PDF)
References (74) Citations (37)
 
KEYWORDS
avocado pulp
mango pulp
refractance window drying
drying kinetics
phenolics
color parameters
 
TOPICS
ABSTRACT
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.
ACKNOWLEDGEMENTS
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.
FUNDING
This research is funded by Nguyen Tat Thanh University, Ho Chi Minh city, Vietnam under grant 2021.01.023.
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ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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