Effect of drying methods on the physical properties and microstructures of mango (Philippine 鈥楥arabao鈥?var.) powder

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• 作者：O.A. Caparino^a ; J. Tang^a ; ^{jtang@wsu.edu} ; C.I. Nindo^b ; S.S. Sablani^a ; J.R. Powers^c ; J.K. Fellman^d
• 关键词：Drum drying ; Freeze drying ; Glass transition temperature ; Microstructure ; Physical properties ; Refractance Window® ; drying ; Spray drying ; X-ray diffraction
• 刊名：Journal of Food Engineering
• 出版年：2012
• 期刊代码：67_02608774
• 类别：abs
• 出版时间：July, 2012
• 卷：111
• 期：1
• 页码：135-148
• 文件大小：1496 K

摘要

Mango powders were obtained at water content below 0.05 kg water/kg dry solids using Refractance Window庐 (RW) drying, freeze drying (FD), drum drying (DD), and spray drying (SD). The spray-dried powder was produced with the aid of maltodextrin (DE = 10). The chosen drying methods provided wide variations in residence time, from seconds (in SD) to over 30 h (in FD), and in product temperatures, from 20 掳C (in FD) to 105 掳C (in DD). The colors of RW-dried mango powder and reconstituted mango puree were comparable to the freeze-dried products, but were significantly different from drum-dried (darker), and spray-dried (lighter) counterparts. The bulk densities of drum and RW-dried mango powders were higher than freeze-dried and spray-dried powders. There were no significant differences (P 猢?#xA0;0.05) between RW and freeze-dried powders in terms of solubility and hygroscopicity. The glass transition temperature of RW-, freeze-, drum- and spray-dried mango powders were not significantly different (P 猢?#xA0;0.05). The dried powders exhibited amorphous structures as evidenced by the X-ray diffractograms. The microstructure of RW-dried mango powder was smooth and flaky with uniform thickness. Particles of freeze-dried mango powder were more porous compared to the other three products. Drum-dried material exhibited irregular morphology with sharp edges, while spray-dried mango powder had a spherical shape. The study concludes that RW drying can produce mango powder with quality comparable to that obtained via freeze drying, and better than the drum and spray-dried mango powders.