One of the earliest preservation techniques still used by humans is drying. On that, we can go back to the Stone Age. In the food supply chain, dried foods from the market are crucial. Regarding drying in the food business, it may be calculated that fruits and vegetables make up roughly 1% of the total, with grains being the most significant component. The key characteristic of this method is that it reduces the water content of the food to prevent or delay microbial food degradation. At this point, some comprehension can be gained from the terminology used; often encountered words include (drying) or (dehydration). Mangoes of several varieties were dried in two ways (solar and oven). Relative humidity for sun-dried mango is 14.17% 0.01 versus 8.25% 0.01 for oven-dried mango, and the drying yield for sun-dried mango is 33% as opposed to 26%. Compared to oven-dried mango, there is a decrease in dry matter. The mango that has been sun-dried is rich in minerals, vitamin B6, and vitamin C. (Ca, Mg and Fe). But after the drying processes, we also observed that vitamins were present (A, D, and E). Regarding the microbiological requirements, we attained data that complied with the ISO 4833 standard, which regulates the microbiology of the food chain.
Author(s) Details:
Izaora Mwamba,
Department of Chemistry and Industry, University of Kinshasa, Faculty of Sciences, Biochemistry and Food Chemistry Unit. BP 190 KinXI, Kinshasa, DR Congo.
Jean-Noël Mputu,
Department of Chemistry and Industry, University of Kinshasa, Faculty of Sciences, Biochemistry and Food Chemistry Unit. BP 190 KinXI, Kinshasa, DR Congo and Department of Geology, Faculty of Engineering, University of Mons, 9 Houdain Street, 7000 Mons, Belgium.
Please see the link here: https://stm.bookpi.org/COSTR-V1/article/view/7940
No comments:
Post a Comment