Casaverde-Pacherrez Luis Alberto, Téllez-Pérez Carmen, Besombes Colette, Marcelo-Aldana Daniel, Allaf Karim, Vásquez-Díaz Edilberto
Faculty of Engineering, University of Piura, Piura 20009, Peru.
Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, Eco-Intensification of Agro-Industrial Eco-Processes, La Rochelle University, 17042 La Rochelle, France.
Foods. 2022 Jul 26;11(15):2220. doi: 10.3390/foods11152220.
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (), apparent drying coefficient (), and time to obtain a final moisture content of 20% d.b (t = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2-0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 °C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the and the . By comparing to the control, SD (0.54 MPa and 48 s) increased the and to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (t = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment.
对芒果进行膨胀干燥操作（SD）以评估其对干燥动力学的影响：起始可及性（）、表观干燥系数（）以及达到最终干基含水量20%所需的时间（t = 20% d.b）。膨胀干燥包括：（1）将新鲜芒果置于对流空气干燥（CAD）的第一个预干燥阶段，直至含水量达到37% d.b；（2）通过遵循中心复合旋转设计（蒸汽压力：0.2 - 0.6 MPa，处理时间：5和55秒）对预干燥的芒果进行瞬间控制压降（DIC）处理；（3）在CAD条件下对芒果进行后干燥。在这两种情况下，CAD均在60°C和1 m/s的气流速度下进行。结果表明，处理时间和蒸汽压力均会影响 和 。与对照相比，SD（0.54 MPa和48秒）分别将 和 提高到了12.2倍和2.7倍。此外，SD显著缩短了后干燥时间（t = 20% d.b），分别为2.4小时和30.8小时。这些结果可能与DIC处理引发的残留水瞬间自蒸发所导致的芒果内部孔隙扩张有关。
