Modelling and optimization of drying rate and quality parameters of foam mat dried mango powder

A study on modeling and optimization of foam mat drying ripe mango was carried out, three levels whipping durations (5 min, 10 min 15 Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) 18% (w/w)), Xanthan gum concentration stabilizing (0.02%, 0.04% 0.06%)and air temperature (50°C, 60°C 70 °C) input parameters were used. Design Expert 6.06 version used to design the experiment in order get all possible combinations concentrations. After washing deseeding samples fresh mango, pulp foamed using egg liquid agent, stabilized by xantham at different The products dried 50°C, °C respectively an instrumented cabinet dryer. following output modeled optimized with 6.0.6 version: rate, vitamin C, beta carotene, crude protein, fibre, fat content, ash moisture carbohydrate total soluble sugar. Ten (10) model equations, one for each developed, checked adequacy validity. All developed equations found present functional relationships between parameters. Hence, can be reliable tools estimating, predicting conducting analysis process. Best results selected base that is most desirable. One ways explaining that, it process getting values will either maximize or minimize parameters, rate (maximized), C carotene protein fibre content (minimized), sugar (maximized) ratio (minimized).