Resumo

SANT'ANNA, V; CASSINI, A.S; MARCZAK, L.D.F  e  TESSARO, I.C. Kinetic modeling, total phenolic content and colour changes of mango peels during hot air drying. Lat. Am. appl. res. [online]. 2014, vol.44, n.4, pp.301-306. ISSN 0327-0793.

In this work, drying of mango peels was kinetically investigated within temperature range of 40-100 °C and the applicability of several models available in literature was statistically evaluated. Midilli's model provided the best description of the kinetics of drying mango peels with constant drying rates (k-and b-values) varying from 0.0190 to 0.0399 min^-n and from 0.000404 to 0.000903 min^-1, respectively, in temperature range of 40-100 °C. High concentration of total phenolic content was obtained when drying temperature was increased up to 80 °C. Finally, the polyphenolic degradation could be accompanied by CIELB parameters related to the yellowness of the dried samples

Palavras-chave : Mango Peels; Drying; Kinetic Modeling; Colour; Polyphenols.

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