Puffing behavior of foamed mango pulp as affected by microwave heating
Main Article Content
Keywords
foamed mango, microwave-assisted drying, puffing control, structural integrity, textural properties
Abstract
This study investigated the effect of microwave power and puffing control on the structural integrity and textural properties of dried foamed mango. Microwave power levels of 250, 380, and 500 W were tested, with puffing control significantly enhancing product quality. SEM analysis showed that without puffing control, excessively puffed structure occurred, while controlled drying yielded smaller, more uniform pores. Puffing control reduced hardness to 21.87 ± 5.20 g and increased crispness to 50.00 ± 5.29 (count peak). These findings highlight the benefits of real-time expansion regulation in optimizing drying processes for improved texture and consistency in foamed products.
References
Chaux-Gutiérrez, A.M., Santos, A. B., Granda-Restrepo, D.M., and Mauro, M.A., 2017. Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality. Drying Technology. 35: 631–641. 10.1080/07373937.2016.1201486
Dong, W., Kitamura, Y., Kokawa, M., Suzuki, T., and Amini, R.K., 2024. Microstructural Modification and Sorption Capacity of Green Coffee Beans. Foods. 13(21): 3398. 10.3390/foods13213398
Du, L., Jiang, Q., Li, S., Zhou, Q., Tan, Y., and Meng, Z., 2021. Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides. Food Hydrocolloids. 112: 106245. 10.1016/j.foodhyd.2020.106245
Gao, R., Xue, L., Zhang, Y., Liu, Y., Shen, L., and Zheng, X., 2022. Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties. LWT. 154: 112811. 10.1016/j.lwt.2021.112811
Horwitz, W., 2005. Official methods of analysis of AOAC International. In: Horwitz, W., editor. 18th ed. Gaithersburg: AOAC International.
Joardder, M.U.H., and Karim, A., 2023. Pore evolution in cell walls of food tissue during microwave-assisted drying: An in-depth investigation. Foods. 12(13): 2497. 10.3390/foods12132497
Prachayawarakorn, S., Sukserm, S., and Thuweapanichayanan, R., 2024. Changes in mango foam morphology and its effects on texture and selected phenolics during foam mat drying. Drying Technology. 1–17. 10.1080/07373937.2024.2336606
Prawiranto, K., Defraeye, T., Derome, D., Bühlmann, A., Hartmann, S., Verboven, P., et al., 2019. Impact of drying methods on the changes of fruit microstructure unveiled by X-ray micro-computed tomography. RSC Advances. 9: 10606. 10.1039/c9ra00648f
Qadri, O.S., and Srivastava, A.K., 2014. Effect of microwave power on foam-mat drying of tomato pulp. Agricultural Engineering International: CIGR Journal. 16: 238–244.
Qadri, O.S., and Srivastava, A.K., 2017. Microwave-assisted foam mat drying of guava pulp: Drying kinetics and effect on quality attributes. Journal of Food Process Engineering. 40: e12295. 10.1111/jfpe.12295
Qadri, O.S., Srivastava, A.K., and Yousuf, B., 2020. Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology. Critical Reviews in Food Science and Nutrition. 60(10): 1667–1676. 10.1080/10408398.2019.1588221
Rajkumar, P., Kailappan, R., Viswanathan, R., Parvathi, K., Raghavan, G., and Orsat, V., 2007a. Thin layer drying study on foamed mango pulp. Agricultural Engineering International: CIGR Journal. 6: 1–14.
Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G., and Ratti, C., 2007b. Foam mat drying of alphonso mango pulp. Drying Technology. 25(2): 357–365. 10.1080/07373930601120126
Rakesh, V., and Datta, A.K., 2011. Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media—Large deformation model. Journal of Food Engineering. 107(2): 152–163. 10.1016/j.jfoodeng.2011.06.031
Sansomchai, P., Sroynak, R., and Tikapunya, T., 2023. Powder qualities of foam-mat dried mango. Trends in Sciences. 20(5): 5308. 10.48048/tis.2023.5308
Taşova, M., Polatcı, H., and Dursun, S.K., 2023. Comparison of the performance of a modified temperature-controlled microwave dryer to improve heat-mass transfer, increase energy efficiency and preserve quality characteristics of shad (Alosa fallax Nilotica). International Communications in Heat and Mass Transfer. 144(2): 106772. 10.1016/j.icheatmasstransfer.2023.106772
Thuwapanichayanan, R., Prachayawarakorn, S., and Soponronnarit, S., 2008. Drying characteristics and quality of banana foam mat. Journal of Food Engineering. 86: 573–583. 10.1016/j.jfoodeng.2007.11.008
Thuwapanichayanan, R., Prachayawarakorn, S., and Soponronnarit, S., 2012. Effects of foaming agents and foam density on drying characteristics and textural property of banana foams. LWT–Food Science and Technology, 47: 348–357. 10.1016/j.lwt.2012.01.030
Tran, N.T.Y., Le, T.T.T., Nghia, N.H., Nhu, D.B., Huynh, L.B., Nguyen, T.X.T., et al., 2023. Developing mango powders by foam mat drying technology. Food Science and Nutrition. 11: 4084–4092. 10.1002/fsn3.3397
Xie, Y., Liu, Q., Mao, C., Pang, H., Ye, P., Cui, B., et al., 2024. Radio frequency puffing of purple sweet potato nutritious snacks. Journal of Food Engineering. 367: 111894. 10.1016/j.jfoodeng.2023.111894
Article Sidebar
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/