DRYING KINETICS, FOURIER-TRANSFORM INFRARED SPECTROSCOPY ANALYSIS AND SENSORY EVALUATION OF SUN, HOT-AIR, MICROWAVE AND FREEZE DRIED MANGO LEATHER

Authors

  • Tanmay Sarkar Jadavpur University
  • Suman Kumar Saha Jadavpur University
  • Molla Salauddin Jadavpur University
  • Runu Chakraborty Jadavpur University

DOI:

https://doi.org/10.15414/jmbfs.3313

Keywords:

Snacks food, Model fitting, Food analysis, Quantitative descriptive analysis

Abstract

Mango leather produced from dried mango pulp is a traditional fruit product in India. Traditionally it is processed through natural convective drying or sun drying of ripe mango pulp. Mango leather was produced through sun, convective (hot air), freeze, and microwave drying. Drying kinetics was studied with the help of nine empirical models used extensively in food industries. Root mean square error (RMSE), correlation coefficient (R2), and the sum of square errors (SSE) these four statistical measures were examined for nine different models to learn the best-fitted model. The Fourier-transform infrared spectroscopy study was conducted for compositional analysis of differently dried samples in the wavelength range of 400-4000 cm-1 at ambient temperature. For sensory analysis, the test panel was constructed as per ISO 8586-1. ISO 4120:2004, ISO 5496:2005, ISO 10399:2004 standards were maintained for selecting panel members. Quantitative descriptive analysis of different mango leather was estimated as per the protocols defined in ISO 11035:1994.

Author Biography

Runu Chakraborty, Jadavpur University

Professor, Department of Food Technolgy and Biochemical Engineering, Jadavpur University, Kolkata - 700032, India.

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Published

2021-04-01

How to Cite

Sarkar, T., Suman Kumar Saha, Molla Salauddin, & Runu Chakraborty. (2021). DRYING KINETICS, FOURIER-TRANSFORM INFRARED SPECTROSCOPY ANALYSIS AND SENSORY EVALUATION OF SUN, HOT-AIR, MICROWAVE AND FREEZE DRIED MANGO LEATHER. Journal of Microbiology, Biotechnology and Food Sciences, 10(5), e3313. https://doi.org/10.15414/jmbfs.3313

Issue

Section

Food Sciences
Received 2020-06-21
Accepted 2020-10-02
Online Published 2021-04-01