Optimization of convective drying assisted by ultrasound for Mango Tommy (Mangifera indica L.)

Convective drying is a conventional method to prolong the shelf-life of foods that could negatively affect the product quality due to the long exposure time to high temperature. Ultrasound (US) has been used for reducing the drying time while maintaining the product quality. In this study a Box-Behn...

Full description

Autores:

Tipo de recurso:

Fecha de publicación:

2018

Institución:

Universidad Tecnológica de Bolívar

Repositorio:

Repositorio Institucional UTB

Idioma:

eng

OAI Identifier:

oai:repositorio.utb.edu.co:20.500.12585/8891

Acceso en línea:

https://hdl.handle.net/20.500.12585/8891

Palabra clave:

Analysis of variance (ANOVA)
Atmospheric temperature
Carbon footprint
Color
Colorimetry
Dehydration
Energy utilization
Fruits
Heat convection
Quality control
Surface properties
Thermal processing (foods)
Titration
Ultrasonics
Conventional methods
Dehydration process
Hot air temperature
Optimized conditions
Quadratic regression
Quality parameters
Response surface methodology
Statistical testing
Drying

Rights

restrictedAccess

License

http://creativecommons.org/licenses/by-nc-nd/4.0/