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Related Concept Videos

Moisture Content and Bulking of Aggregate01:10

Moisture Content and Bulking of Aggregate

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The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
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Drying Shrinkage01:21

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When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
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Developing mango powders by foam mat drying technology.

Nhi Thi Yen Tran1,2, Thanh Thao Thi Le3, Nguyen Huu Nghia3

  • 1Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam.

Food Science & Nutrition
|July 17, 2023
PubMed
Summary
This summary is machine-generated.

This study optimized mango powder production using gum arabic and maltodextrin, preserving bioactive compounds like total phenolic content (TPC) and total flavonoid content (TFC) through convection drying.

Keywords:
arabic gumfoam mat dryingmaltodextrinmango powder

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Area of Science:

  • Food Science and Technology
  • Agricultural Science

Background:

  • Overripe mangoes often lead to agricultural product stagnation.
  • Developing value-added products from surplus produce is crucial for sustainability.

Purpose of the Study:

  • To investigate the impact of drying methods and additives on mango powder quality.
  • To optimize the production of bioactive-rich mango powder from overripe mangoes.

Main Methods:

  • Utilized convection drying and heat pump drying techniques.
  • Evaluated the effects of various thickening additives (gum arabic, maltodextrin) at different concentrations.
  • Assessed key quality parameters: total phenolic content (TPC), total flavonoid content (TFC), color, and solubility.

Main Results:

  • A 15% mixture of gum arabic and maltodextrin (50:50 w/w) yielded optimal powder texture when dried via convection at 55°C.
  • The optimized powder retained significant bioactive compounds: TPC (21.24 mg GAE/g DW) and TFC (0.34 mg QE/g DW).
  • Achieved high product solubility (64.35%) and a pass-through point of 17.11.

Conclusions:

  • Convection drying at 55°C with a 15% gum arabic/maltodextrin blend is effective for producing high-quality mango powder.
  • This method successfully preserves bioactive compounds and enhances solubility, offering a solution for overripe mango utilization.