Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder

Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder

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 powde...

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Bibliographic Details
Main Authors: Phuoc-Bao-Duy Nguyen, Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
antioxidant activity
fruit powder
phenolics
pulp drying
weibull model
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Infrared-Drying-on-the-Drying-Kinetics-and-the-Quality-of-Mango-Mangifera,182962,0,2.html
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http://journal.pan.olsztyn.pl/Effect-of-Infrared-Drying-on-the-Drying-Kinetics-and-the-Quality-of-Mango-Mangifera,182962,0,2.html

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