Abstract
A study on modeling and optimization of foam mat drying of ripe mango was carried out, three levels of whipping durations (5 min, 10 min and 15 min, three levels of Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) and 18% (w/w)), three levels of Xanthan gum concentration as foam stabilizing agent (0.02%, 0.04% and 0.06%)and three levels of air drying temperature (50°C, 60°C and 70 °C) as input parameters were used. Design Expert 6.06 version was used to design the experiment in order to get all possible combinations of durations and concentrations. After washing and deseeding all samples of fresh mango, the pulp was foamed using egg white powder and liquid as foaming agent, the was stabilized by using xantham gum at different concentrations. The foamed products were all dried at 50°C, 60°C and 70 °C respectively in an instrumented cabinet dryer. The following output parameters were modeled and optimized with Design Expert 6.0.6 version: drying rate, vitamin C, beta carotene, crude protein, crude fibre, fat content, ash content, moisture content, carbohydrate and total soluble sugar. Ten (10) model equations, one for each of the output parameters were developed, and checked for adequacy and validity. All developed model equations were found to present functional relationships between input and output parameters. Hence, all developed model equations can be used as reliable tools for estimating, predicting and conducting analysis of the process. Best optimized results were selected base on the one that is most desirable. One of the ways of explaining optimization is that, it is the process of getting the values of input parameters that will either maximize or minimize the output parameters, drying rate (maximized), vitamin C (maximized), beta carotene (maximized), crude protein (maximized), crude fibre (maximized), fat (maximized), ash content (maximized), moisture content (minimized), carbohydrate (maximized), total soluble sugar (maximized) and moisture ratio (minimized).
Highlights
Mango (Mangifera Julie) is one of the most important and choicest of all tropical fruits
A study on modeling and optimization of foam mat drying of ripe mango was carried out, three levels of whipping durations (5 min, 10 min and 15 min, three levels of Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) and 18% (w/w)), three levels of Xanthan gum concentration as foam stabilizing agent (0.02%, 0.04% and 0.06%)and three levels of air drying temperature (50 C, 60 C and 70 C) as input parameters were used
All developed model equations can be used as reliable tools for estimating, predicting and conducting analysis of the process
Summary
Mango (Mangifera Julie) is one of the most important and choicest of all tropical fruits. It is rightly referred to as the ‘King of Fruits’ because of its excellent flavor, delicious taste and higher nutritional value (1). Mango occupies the first position in tropics as being enjoyed by all in temperate countries and being a highly perishable crop inflict greater setback as in storage and transportation. The problem of storage facilities and poor transportation created a wide gap between total production and consumption leading to post harvest losses (1). Foam-mat drying is a technique that involves incorporation of foaming agent into liquids or semi-liquid with adequate whipping to form stable and stiff foam, and subsequently dehydrated by air drying (2). Foam mat drying leads to Corresponding author: Olaoye JO Department of Agricultural and Biosystems Engineering, University of Ilorin
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Global Journal of Engineering and Technology Advances
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
