Microstructure and flow properties of lyophilized mango pulp with maltodextrin
ABSTRACT The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall fri...
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Universidade Federal de Campina Grande
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| Series: | Revista Brasileira de Engenharia Agrícola e Ambiental |
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| author | Marcos R. A. Afonso Brena K. M. Rodrigues José M. C. da Costa Ana C. P. Rybka Nedio J. Wurlitzer |
| author_facet | Marcos R. A. Afonso Brena K. M. Rodrigues José M. C. da Costa Ana C. P. Rybka Nedio J. Wurlitzer |
| author_sort | Marcos R. A. Afonso |
| collection | DOAJ |
| description | ABSTRACT The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of internal friction and wall friction. The bulk density of the powders increased with increasing concentration of maltodextrin for the samples containing 5, 10 and 15% of the maltodextrin, being equal to 597.8, 689.8 and 691.3 kg m-3, respectively. Thus, it was concluded that the addition of maltodextrin modified the shape of the particles, decreased segregation, affected the flow properties of the mango powders, facilitating flow and increasing their bulk density. |
| format | Article |
| id | doaj-art-e5d045ea1903480b88eb59eaaf5eb333 |
| institution | Kabale University |
| issn | 1807-1929 |
| language | English |
| publisher | Universidade Federal de Campina Grande |
| record_format | Article |
| series | Revista Brasileira de Engenharia Agrícola e Ambiental |
| spelling | doaj-art-e5d045ea1903480b88eb59eaaf5eb3332025-08-20T03:26:04ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental1807-192923213313710.1590/1807-1929/agriambi.v23n2p133-137S1415-43662019000200133Microstructure and flow properties of lyophilized mango pulp with maltodextrinMarcos R. A. AfonsoBrena K. M. RodriguesJosé M. C. da CostaAna C. P. RybkaNedio J. WurlitzerABSTRACT The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of internal friction and wall friction. The bulk density of the powders increased with increasing concentration of maltodextrin for the samples containing 5, 10 and 15% of the maltodextrin, being equal to 597.8, 689.8 and 691.3 kg m-3, respectively. Thus, it was concluded that the addition of maltodextrin modified the shape of the particles, decreased segregation, affected the flow properties of the mango powders, facilitating flow and increasing their bulk density.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000200133&lng=en&tlng=enfruta em pómicroscopiaíndice de fluxoreologia de pós |
| spellingShingle | Marcos R. A. Afonso Brena K. M. Rodrigues José M. C. da Costa Ana C. P. Rybka Nedio J. Wurlitzer Microstructure and flow properties of lyophilized mango pulp with maltodextrin Revista Brasileira de Engenharia Agrícola e Ambiental fruta em pó microscopia índice de fluxo reologia de pós |
| title | Microstructure and flow properties of lyophilized mango pulp with maltodextrin |
| title_full | Microstructure and flow properties of lyophilized mango pulp with maltodextrin |
| title_fullStr | Microstructure and flow properties of lyophilized mango pulp with maltodextrin |
| title_full_unstemmed | Microstructure and flow properties of lyophilized mango pulp with maltodextrin |
| title_short | Microstructure and flow properties of lyophilized mango pulp with maltodextrin |
| title_sort | microstructure and flow properties of lyophilized mango pulp with maltodextrin |
| topic | fruta em pó microscopia índice de fluxo reologia de pós |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000200133&lng=en&tlng=en |
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