FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP
This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced-air convection oven at different temperatures (50, 60 and 70oC) and foam layer thicknesses (0.5, 1.0 and 1.5 cm). Dryin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2017-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237148569019 |