Abstract

This study aimed at evaluating the drying of mango-based pulps and the rehydration properties of the resulting powders produced by cast-tape drying (CTD), freeze drying (FD), and spray drying (SD). Mango powders were characterized for wetting time, contact angle, and solubility, as well as reconstituted with distilled water for the determination of color, particle size distribution, rheology, and microstructure. Mango powders produced by CTD and FD presented the smallest contact angles, shortest wetting times, and highest solubility. All the reconstituted pulps showed pseudoplastic behavior. Mango pulps reconstituted from powders produced by SD and FD have a color similar to the raw pulp, differently for those produced by CTD (with and without maltodextrin) result of oxidation reactions that change the powder color. The selection of the drying process determines the specific characteristics of the resulting powder and reconstituted suspension because the rheological behavior of reconstituted fruit pulps is an essential property to be considered for its use. Mango pulps reconstituted from powders produced by SD are suitable for juice preparation, due to their less viscous characteristics. CTD and FD mango powders could be used in numerous food formulations.

摘要

本研究旨在评估芒果基纸浆的干燥以及通过流延带干燥 (CTD)、冷冻干燥 (FD) 和喷雾干燥 (SD) 生产的所得粉末的再水化特性。芒果粉对润湿时间、接触角和溶解度进行了表征，并用蒸馏水复溶以测定颜色、粒度分布、流变学和微观结构。CTD和FD生产的芒果粉具有最小的接触角、最短的润湿时间和最高的溶解度。所有重建的纸浆都表现出假塑性行为。由 SD 和 FD 生产的粉末重构的芒果浆具有与原浆相似的颜色，而 CTD（含和不含麦芽糖糊精）生产的芒果浆则不同，因为氧化反应会改变粉末颜色。干燥工艺的选择决定了所得粉末和重组悬浮液的具体特性，因为重组果肉的流变行为是其使用时需要考虑的基本特性。由 SD 生产的粉末复原的芒果果肉由于其粘性较低的特性，适用于制备果汁。CTD 和 FD 芒果粉可用于多种食品配方。