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首页> 外文期刊>LWT-Food Science & Technology >Alternation drying and grinding (ADG) technique: a novel approach for producing ripe mango powder.
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Alternation drying and grinding (ADG) technique: a novel approach for producing ripe mango powder.

机译：交替干燥和研磨（ADG）技术：生产成熟芒果粉的新方法。

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摘要

The effectiveness of the alternation of drying and grinding of ripe mango for powder production was studied. Mango endosperm was dried to different moisture content and ground. There was no significant difference in ash, pectin, reducing and total sugars, starch, proteins and fat content between undried and dried mango. Bond, Kick and Rittinger grinding constants were determined. X-ray diffraction, scanning electron microscopy, differential scanning calorimetry and infrared analysis of mango granules were carried out before and after drying. Intermittent drying and grinding of ripe mango is recommended in order to increase its grinding ability. Improvement in grinding ability was characterized by the elimination of caking during grinding, the increase of the grinding yield, and the reduction of the final particle size and the energy requirement for grinding. The application of this method to ripe mango resulted in the oxidation of C-OH bonds to C=O bonds in the molecular structure.
机译：研究了成熟芒果的干燥和研磨交替生产粉末的有效性。将芒果胚乳干燥至不同的水分含量并研磨。未干燥和干燥芒果之间的灰分，果胶，还原糖和总糖，淀粉，蛋白质和脂肪含量没有显着差异。测定Bond，Kick和Rittinger的研磨常数。在干燥之前和之后进行芒果颗粒的X射线衍射，扫描电子显微镜，差示扫描量热法和红外分析。建议对成熟芒果进行间歇性干燥和研磨，以提高其研磨能力。磨削能力的提高的特征在于消除了磨削过程中的结块，磨削产量的增加以及最终粒度的减小以及磨削的能量需求。该方法对成熟芒果的应用导致分子结构中的C-OH键氧化为C = O键。

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