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dc.contributor.authorGermer, Silvia Pimentel Marconi; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-04-24T17:01:00Z-
dc.date.availablePT_Br
dc.date.available2023-04-24T17:01:00Z-
dc.date.copyright-
dc.date.issued2017-
dc.identifierPT_Br
dc.identifier.citationDrying Technology, online, dez/2017. https://doi.org/10.1080/07373937.2017.1410707.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/730-
dc.description.abstractResponse surface methodology was used to evaluate the best process conditions in the drum drying of mango pulp regarding the physicochemical properties and nutrients content. The independent variables in the central composite rotatable design were: temperature (119–151°C) and residence time (9–41 s), while the concentrations of process additives used were: 3% corn starch and 0.5% glyceryl monostearate. Mathematical models for moisture content, total carotenoid content, and color parameters of the reconstituted pulp (a*, Hue, and ΔE) were obtained. The optimized conditions were combinations of residence time between 10 and 25 s, and temperature from 120 to 135°C, in which the flakes showed moisture content ranging from 2 to 5%, besides a more intense yellow color and total carotenoid retention between 90 and 96%.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherTaylor & Francispt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectAntioxidantspt_BR
dc.subjectFlakespt_BR
dc.subjectMorphologypt_BR
dc.subjectNutrientspt_BR
dc.subjectOptimizationpt_BR
dc.subjectResponsept_BR
dc.titleInfluence of process variables on the drum drying of mango pulppt_BR
dc.typeArticlept_BR
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