Comparison of spray drying and microwave vacuum for producing mango powder | |
| Author | Teeradate Kongpichitchoke |
| Call Number | AIT Thesis no.FB-09-16 |
| Subject(s) | Mango--Drying Spray drying |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no. FB-09-16 |
| Abstract | Using of spray drying and microwave vacuum drying (MVD) in order to produce mango powder was studied and compared with each other. Effect of processing parameters, maltodextrin content (20%, 25% and 30% (w/w)), inlet air temperature (lAT) (170°C, 190°C and 210°C), atomization pressure (4 bar, 5 bar and 6 bar) and total soluble solid content (13°Brix, 14°Brix and 15°Brix)on mango powder properties; yield of production, changing of color, moisture content, solubility was examined in spray drying process by Taguchi's approach. Maltodextrin was found as the most important factor for producing mango powder. The best condition to produce mango powder was 20% (w/w) maltodextrin concentration, 190°C lAT, 15°Brix total soluble solid, and atomization pressure at 6 bar. This condition gave yield of mango powder at 24.45% (w/w), 2.83% (w/w) moisture content, color changing value (llE) at 3.68, and 18.70% (w/w) solubility property. Effect of glucose syrup concentration (40%, 45% and 50% (w/w)) and mango pulp content (0%, 2% and 4% (w/w)) in mango juice on the same mango powder properties obtained by MVD was also studied. The best condition for producing mango powder by MVD was 45% glucose syrup content (w/w), and 0% mango pulp (w/w) in sample mango juice which provided 27.18% (w/w) mango powder yield, 3.17% moisture content (w/w), changing of color (llE) at 12.75, and 18.42% (w/w) solubility property. Mango powder from MVD had plate shape and bigger size than spherical shape powder from spray drying process. Spray drying gave average powder yield greater than MVD 5.52%. MVD gave average higher value of moisture content, and solubility value which was 13.87% and 4.44% higher, respectively. |
| Year | 2009 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no. FB-09-16 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Salokhe, Vilas M.; |
| Scholarship Donor(s) | Ho –Hsien, Chen; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2009 |