Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes
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DOI: 10.1016/j.jfoodeng.2021.110507
Abstract: Abstract This study proposed to investigate the impact of ripening on the physical properties of mango purees. An extensive study of the particle size and rheological properties of mango purees and their dispersed phase was… read more here.
Keywords: spectroscopy; physical properties; ripening physical; mango purees ... See more keywords
Drying Kinetics and Chemical Properties of Mango
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DOI: 10.1155/2022/6243228
Abstract: Four mango fruit varieties of average slice thickness 0.6 cm and slice area 10 cm2 were dried using a mechanical dryer at varied temperatures, 55°C, 65°C, and 75°C. In general, the moisture content (MC) for all samples… read more here.
Keywords: properties mango; chemical properties; moisture; kinetics chemical ... See more keywords