Drying kinetics and physico-chemical quality of mango slices

Onofrio Corona, Vittorio Farina, Luciano Cinquanta, Giuseppina Adiletta, Paola Russo, Marisa Di Matteo

Risultato della ricerca: Conference article

Abstract

Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative process and extending the shelf-life. This study investigates the effect of dehydration at different temperatures (50, 60 and 70°C) on drying kinetics and volatile compounds of two cultivars (Keitt and Osteen) of mango fruits cultivated in Sicily. Significant losses of volatile constituents of fresh mango occurred at higher temperature, especially for the Osteen cultivar. A diffusion model including the effect of shrinkage is also proposed, which may be used to describe drying behaviour of fruits and to define the optimal drying conditions.. Experimental data of the moisture ratio during drying were well predicted by the model.
Lingua originaleEnglish
pagine (da-a)109-114
Numero di pagine6
RivistaCHEMICAL ENGINEERING TRANSACTIONS
Volume75
Stato di pubblicazionePublished - 2019

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Fruits
Drying
Kinetics
Dehydration
Coastal zones
Moisture
Temperature
Water

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)

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Drying kinetics and physico-chemical quality of mango slices. / Corona, Onofrio; Farina, Vittorio; Cinquanta, Luciano; Adiletta, Giuseppina; Russo, Paola; Matteo, Marisa Di.

In: CHEMICAL ENGINEERING TRANSACTIONS, Vol. 75, 2019, pag. 109-114.

Risultato della ricerca: Conference article

Corona, Onofrio ; Farina, Vittorio ; Cinquanta, Luciano ; Adiletta, Giuseppina ; Russo, Paola ; Matteo, Marisa Di. / Drying kinetics and physico-chemical quality of mango slices. In: CHEMICAL ENGINEERING TRANSACTIONS. 2019 ; Vol. 75. pagg. 109-114.
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AU - Corona, Onofrio

AU - Farina, Vittorio

AU - Cinquanta, Luciano

AU - Adiletta, Giuseppina

AU - Russo, Paola

AU - Matteo, Marisa Di

PY - 2019

Y1 - 2019

N2 - Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative process and extending the shelf-life. This study investigates the effect of dehydration at different temperatures (50, 60 and 70°C) on drying kinetics and volatile compounds of two cultivars (Keitt and Osteen) of mango fruits cultivated in Sicily. Significant losses of volatile constituents of fresh mango occurred at higher temperature, especially for the Osteen cultivar. A diffusion model including the effect of shrinkage is also proposed, which may be used to describe drying behaviour of fruits and to define the optimal drying conditions.. Experimental data of the moisture ratio during drying were well predicted by the model.

AB - Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative process and extending the shelf-life. This study investigates the effect of dehydration at different temperatures (50, 60 and 70°C) on drying kinetics and volatile compounds of two cultivars (Keitt and Osteen) of mango fruits cultivated in Sicily. Significant losses of volatile constituents of fresh mango occurred at higher temperature, especially for the Osteen cultivar. A diffusion model including the effect of shrinkage is also proposed, which may be used to describe drying behaviour of fruits and to define the optimal drying conditions.. Experimental data of the moisture ratio during drying were well predicted by the model.

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JO - CHEMICAL ENGINEERING TRANSACTIONS

JF - CHEMICAL ENGINEERING TRANSACTIONS

SN - 2283-9216

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