Dehydrating-impregnation soaking (DIS) process of mango pieces (Mangifera indica): solution temperature and concentration effects on the kinetics of certain fruit components.
Jiokap Nono Y., Nuadje G. B., Raoult-Wack A. L., Giroux F.
Author Affiliation: Département de Génie des procédés et d'ingénierie, École nationale supérieure des Sciences agro-industrielles (ENSAI), Université de Ngaoundéré, BP 455, Ngaoundéré, Cameroon.
Fruits (Paris) 56 : 169-177
Abstract : The kinetics of certain fruit components of mangoes were studied during the DIS process. Slices of mango cv. Cameroon, 9 mm in thickness and 31 mm in diameter, were soaked in a 50, 60 or 70 °Brix sucrose solution, kept at a temperature stabilized at 30, 50 or 60°C. The water loss and the final Brix degree of the samples increased with the temperature and the sucrose solution concentration. Beyond 50°C, the increase in the temperature did not significantly influence the weight reduction which, for a given temperature, increased with the sucrose solution concentration. Solute gain decreased with the increase in the solution concentration. Losses in ascorbic acid content increased with temperature and decreased with increasing sucrose solution concentration.