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Accelerated storage, shelf life and color of mango powder
- Jaya, S., Das, H.
- Journal of food processing and preservation 2005 v.29 no.1 pp. 45-62
- water content, mangoes, mango pulp, vacuum drying, drying quality, dried fruit, maltodextrins, glycerol, tricalcium phosphate, food additives, shelf life, stickiness, dispersibility, particle size distribution, mass flow, glass transition temperature, water activity, color, packaging materials, permeability, mathematical models, food storage
- Vacuum-dried mango powder was produced from mango pulp through the addition of glycerol monostearate and tricalcium phosphate at 0.015 kg each per kg mango solids and maltodextrin at 0.62 kg per kg dry mango solids. The mango powder was packed in aluminum foil-laminated pouches and stored in an accelerated storage environment maintained at 90% relative humidity (RH) and 38 ± 2C. The sticky-point moisture content at 38 ± 2C was considered as the maximum moisture content to which the mango powder would remain stable. The shelf life of the powder predicted from this consideration and the Guggenheim-Anderson-de Boer (GAB) model for the water activity moisture content relationship was 114.68 days, whereas the actual shelf life was 105 days. The color change of the powder during storage followed first-order reaction kinetics with a rate constant of 0.038 per day.