کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225973 464517 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent)
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent)
چکیده انگلیسی

The effect of pre-treatment on the grinding ability of dried mango (Mangifera indica var Kent) for powder production was studied. Grinding constants were determined as well as the grinding energy and the volume surface mean diameter of each sample. Kinetic models were developed to describe the grinding evolution of dried mango and the sigmoid-shaped curve of the grinding process. The grinding ability of dried mango chips, dried mango granules as well as osmodried mango chips and mango granules were compared by the grinding ability constants Kd obtained from kinetic models. Grinding ability increased with increase in Kd and the highest Kd value was obtained with osmodried mango granules. It was observed that the form and the osmodrying of mango has a significant influence on its grinding ability when dried (P < 0.05). A significant and negative correlation (P < 0.05) was observed between Kd and the Bond, Krick and Rittinger constants.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 80, Issue 2, May 2007, Pages 668–677
نویسندگان
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