Physical Characteristics and Microstructures of Mango Powder (Philippine Carabao var.

) Made from Different Drying Systems

O.A.
I. ABSTRACT The study evaluates different drying technologies for production of high quality Mango puree was dried to moisture content below 0.05kg water/kg dry solids Moisture
using Refractance Window (RW), freeze drying (FD), drum drying (DD),and spray drying (SD). content, product temp, color, bulk density, porosity, hygroscopicity, solubility and microstructure of the resulting mango flakes or powders were analyzed. Window-dried mango powder was found comparable to freeze drying, and of better quality than the drum-dried and spray-dried mango product. Freeze drying Drying condition Pressure = 20 Pa Tproduct = 20oc Tcondenser = -60oC Thickness =15mm mango powder.

Ford Foundation International Fellowship Program (IFP)- Philippines Institute of International Education(IIE) / IFP - New York, NY
Department of Agriculture

Caparino1,

J.

Tang1,

C.I.

Nindo2,

S.S.

Sablani1,

J.R.

Powers1

and J.K.

Fellman1

(1) Washington State University, Pullman, 99164-6120, (2) University of Idaho, Moscow, Idaho 83844-2312
B. Drying systems/methods
Refractactance Window (RWTM) Drying
Exhaust Tproduct = 72 2 oC Mango puree Evaporation

Philippine Center for Postharvest Development and Mechanization (PhilMech) Science City of Munoz, Nueva Ecija Philippines

Drying Methods

Particle Sizes

Flakes

500 mm

350 mm

250 mm

180 mm

Table 2. Solubility (%) of RWTM-, freeze-, drum-, and spray-dried mango powders (250mm) at 23oC.

Drying Methods

Particle size, mm 250 250 250 250

Solubility, % 90.7940.394a 89.6960.631a 94.3830.431b 95.3080.112b

Hygroscopicity, % 18.000.36a 17.980.19a 20.070.88b 16.490.06c

RWTM FD
Mango flakes

RWTM FD DD SD

Circulating Hot Water (95-97oC)

Film conveyor belt

DD SD
Figure 3. Photographs of mango flakes or powders at different particle sizes obtained from different drying methods.
100 60

Tukeys HSD test. Same letter in the same column means there is no difference between treatments.

Refractance

II. INTRODUCTION Mango (Mangifera indica L.) is one of the most appreciated fruits in the world

(FD)

RWTM

produced in over 90 countries worldwide (Evans, 2008). In the Philippines, mango ranks third among the fruit crops produced next to banana and pineapple based on export volume and value. The Carabao variety popularly known as Philippine Super Mango" is acclaimed as one of the best in the world due to its sweetness and non-fibrous flesh. Conversion of this fruit into more stable form such as mango powder is a good alternative to address its high perishability and seasonality. Mango powders are often used in dry beverage mixes, health drinks, baby foods, sauces, marinades, confections, yogurt, ice cream, nutrition bars, baked goods and cereals (Rajkumar et al., 2007). Studies were conducted on the effect of different drying methods on the color of dehydrated products (Krokida 2001), quality retention on carrots and strawberry (Abonyi et. al. (2002), chemical composition, antioxidants and color of yam flours (Hsu et. al. 2003), color and antioxidants of asparagus (Nindo et. al. 2003) and others. However, no studies has been carried out so far for evaluating the physical characteristics and microstructures of mango powders obtained from different drying methods.

Luminousity (L*)

Yellowness (b* )

80 60 40
0 1 Flakes 2 500 3 350 4 250 5 180

50 40 30 20 0

Drum drying

Feed Scraper Scraper

FD
Flakes 1
RW

(DD)

Drying condition Steam = 55 psi Tsteam = 150oC Tproduct = 105 5oC

(a)
60

Particle Sizes, mm RW FD DD SD

500 2

350 3

250 4
SD

180 5

(b)
90

Steam Dried flakes

Steam Dried flakes

Particle Size, mm FD DD

Chroma

50 40 30 20 0 1 Flakes RW 2 3 500 350 Particle Size, mm FD DD 4 250 SD 5 180

Hue Angle, o

DD

80 70 60 0

Spray drying

(SD)

III. OBJECTIVE
The objective of this work was to investigate the physical characteristics and microstructures of mango powder produced from one novel and three commonly used commercial drying methods, namely, Refractance Window drying (RWTM), freeze drying (FD), drum drying (DD)and spray drying (SD), in order to gain a better understanding in selecting appropriate drying technique that can be applied for the manufacture of high quality mango powder. Mango powders
RWTM-dried Freeze-dried Drum-dried Spray-dried

Drying condition Ambient temp = 23oC RH = 25 1 % Inlet T = 190 2oC Outlet T = 90 2oC Pump speed = 50 2 g/min

Flakes 1

(c)

(d)

500 350 2 3 Particle Size, mm

RW FD DD

250 4
SD

180 5

SD
Figure 7. Scanning electron micrograph of mango powders (200-250mm) obtained by different drying methods. Magnification of 300x at 20 kV.

Figure 4. Lightness (a), yellowness (b), chroma (c) and hue angle (d) of mango flakes or powders at different particle sizes obtained from different drying methods.
Luminousity , (L*) Yellowness (b*) 50 45 40 35 30
Puree RW FD DD SD

Analyses of physical characteristics and microstructures Moisture Product Temp Drying Time Color Bulk density Porosity Hygroscopicity Solubility Microstructure

45 40 35 30
Puree RW FD DD SD

Puree RW FD DD SD

The drying time for RW, FD, DD and SD dried mango powders was 0.05-0.08h, 32h, 0.02-0.03h, and few seconds, respectively (Table 1). The color of RW-dried mango powder and reconstituted mango puree was comparable to FD product, while significantly different from DD (darker), and SD (lighter) (Figures 3, 4a-d & 5a-d). The bulk densities of DD and RW-dried mango powders were higher compared to FD and SD (Figure 6a), while freeze-dried had the highest porosity (Figure 6b). There was no significant variation between RW and FD in terms of solubility and hygroscopicty (Table 2). The microstructure of RW-dried mango powder was smooth and flaky with uniform thickness. FD powder was more porous, drum-dried material exhibited irregular particles with sharp edges, while SD mango powder had a spherical shape (Figure 7).

(a)
Hue Angle, o 90 85 80 75

(b)
10 8 6 4 2 0 E

IV. METHODOLOGY
B. Preparation of mango puree samples
The mango puree samples were obtained from a processing company. They were prepared using the standard process shown in Figure 1. Philippine Super Mango Ripening - 95-100% Washing of mango (chlorinated water) Trimming / removal of black part of peel Peeling/pulping Blending Pasteurizing Packaging- PE bags Blast freezing at -35oC Packing in carton boxes Cold storage at -18oC

Figure 2. Drying methods and condition during production of mango powder.

V. RESULTS
Table 1. Drying time, product temperature and moisture content of the original mango puree and mango powders obtained at different drying systems. Product Mango puree RWTM-dried Freeze-dried Drum-dried Spray-dried Product temperature, oC 72 2 20 0.5oC 105 5oC 90 2oC Drying time, h 0.05 32 0.02 <3 sec (Theoretical) Water content (kg water/kg dry solids) 6.518 (0.123)* 0.017 (0.001) 0.023 (0.002) 0.013 (0.001) 0.043 (0.003)

(c)

Puree

RW

FD

DD

SD

Drying Method

(d)

Drying Method

Figure 5. Lightness (a), yellowness (b), chroma (c) and hue angle (d) of reconstituted mango puree obtained from different drying systems.
1.00 Bulk Density, g/cm3 0.80 0.60 0.40 0.20 0.00 0.00
RW 500 um FD 350 um DD 250 um SD 180 um

VI. CONCLUSION
Refractance Window (RWTM)drying can produce mango powder comparable to that obtained via freeze drying , and of better quality than the drum-dried and spray-dried mango powder. The study provides an opportunity in selecting the drying technique that can be applied for the manufacture of high quality mango powder. References
Abonyi, B. I., Feng, B. I., Edwards, C. G., & Tang, J. (2002). Quality retention in strawberry and carrot purees dried with Refractance WindowTM system. Journal of Food Science , 67, 10511056. Evans, E. A. (2008). Recent Trends in World and U.S. Mango Production Trade, and Consumption. University fo Florida. Gainesville, Florida: Food and Resource Economics Department. Hsu, C. L., Chen, W., Weng, Y. M., & Tseng, C. Y. (2003). Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry , 83, 85-92. Krokida, M. K., Maroulis, Z. B., & Saravakos, G. D. (2001). The effect of the method of drying on the color of dehydrated products. International Journal of Food Science and Technology , 36, 53-59. Nindo, C. and Tang, J. 2007. Refractance Window dehydration technology: A novel contact drying method. Drying Technology 25, 37-48. Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G. S., & Ratti, C. (2007). Foam mat drying of alphonso mango pulp. Drying Technology , 25, 357-365.

0.60

Porosity

0.40

0.20

(a)

Drying Method

(b)

RW 500 um

FD 350 um

DD 250 um

SD 180 um

Drying Method

Figure 1. Commercial processing of mango puree

* standard deviation from the average value.

Figure 6. Bulk density (a) and porosity (b) of mango powders obtained from different drying methods .

Acknowledgment
Institutions: Ford Foundation International Fellowship Program(IFP)-Philippines/IIE-IFP, New York; MCD Technologies, Inc. Tacoma, WA; WSU-Electron Microscopy Center. Individual: Engr. Frank Younce, Galina Mikhaylenko and Dr. Valerie Lynch -Holm .