%0 Journal Article
%T Foam Mat Drying Characteristics of Mango Pulp
%J International Journal of Food Science and Nutrition Engineering
%@ 2166-5192
%D 2012
%I 
%R 10.5923/j.food.20120204.03
%X Mango is widely preferred because of its excellent flavour and nutritional quality. Mango pulp from Dussehri variety was foam mat dried using 0, 3, 5, 7, and 9% egg white as foaming agent and then dried at air drying temperature of 65, 75 and 85¡æ. Weight loss was used to estimate change in moiture ratio with respect to time and effective diffusivity. Seven thin layer drying models were fitted to get the best fit model, which was selected on the basis of various statistical parameters. Wang and Singh model was found to be best in almost all cases. Nutritional status in terms of total carotenes was estimated and it was observed that there was significant effect of drying temperatures and egg white concentration. Based on above parametres it was resolved that foam mat drying using 3% egg white at 65¡æ air drying temperature was the best combination.
%K Mango
%K Foam Mat Drying
%K Egg White
%K Drying Kinetics
%K Effective Moisture Diffusivity
%K Carotenes
%U http://article.sapub.org/10.5923.j.food.20120204.03.html