Volume 37, Issue 2, July 2018, Pages 212–222
Izaora Mwamba1, Karl TSHIMENGA2, Daudet Mbabu3, Mukuna Conas4, and Jean-Noël Mputu Kanyinda5
1 University of Kinshasa, Faculty of Sciences, Department of Chemistry and Industry, Biochemistry and Food Unit, BP 190 KinXI, Kinshasa, RD Congo
2 Département de Chimie et Industrie, Faculté des Sciences, Université de Kinshasa, BP 190 KinXI, RD Congo
3 Université de Kinshasa, Faculté des Sciences, Département de Chimie et Industrie, Unité de Biochimie-Chimie Alimentaire et Chimie Analytique, BP 190 Kin XI, Kinshasa, RD Congo
4 University of Kinshasa, Faculty of Sciences, Department of Chemistry and Industry, Biochemistry and Food Unit, BP 190 KinXI, Kinshasa, RD Congo
5 Département de Chimie et Industrie, Faculté des Sciences, Université de Kinshasa, RD Congo
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Two drying techniques (solar and oven) were used to dry a variety of commercially mature mango. We have a drying efficiency of 33% for sun dried mango (SDM) versus 26% for oven dried mango (ODM); the relative humidity is 14.17% ± 0.01 for SDM compared with 8.25% ± 0.01 for ODM. We observe a decrease in dry matter for SDM compared to ODM. Mango dried in the sun has a high concentration of vitamin B6 and C; in mineral elements (Ca, Mg and Fe). But we also noted the presence of vitamins (A, D and E) after the drying operations. For microbiological parameters, we obtained results meeting the limits set by the ISO 4833 standard which governs the microbiology of the food chain. The method of solar drying in view of the results obtained proves to be the one that boosts the nutritional properties of mango.
Author Keywords: mango, oven, solar dryer, vitamins, proteins.
Izaora Mwamba1, Karl TSHIMENGA2, Daudet Mbabu3, Mukuna Conas4, and Jean-Noël Mputu Kanyinda5
1 University of Kinshasa, Faculty of Sciences, Department of Chemistry and Industry, Biochemistry and Food Unit, BP 190 KinXI, Kinshasa, RD Congo
2 Département de Chimie et Industrie, Faculté des Sciences, Université de Kinshasa, BP 190 KinXI, RD Congo
3 Université de Kinshasa, Faculté des Sciences, Département de Chimie et Industrie, Unité de Biochimie-Chimie Alimentaire et Chimie Analytique, BP 190 Kin XI, Kinshasa, RD Congo
4 University of Kinshasa, Faculty of Sciences, Department of Chemistry and Industry, Biochemistry and Food Unit, BP 190 KinXI, Kinshasa, RD Congo
5 Département de Chimie et Industrie, Faculté des Sciences, Université de Kinshasa, RD Congo
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Two drying techniques (solar and oven) were used to dry a variety of commercially mature mango. We have a drying efficiency of 33% for sun dried mango (SDM) versus 26% for oven dried mango (ODM); the relative humidity is 14.17% ± 0.01 for SDM compared with 8.25% ± 0.01 for ODM. We observe a decrease in dry matter for SDM compared to ODM. Mango dried in the sun has a high concentration of vitamin B6 and C; in mineral elements (Ca, Mg and Fe). But we also noted the presence of vitamins (A, D and E) after the drying operations. For microbiological parameters, we obtained results meeting the limits set by the ISO 4833 standard which governs the microbiology of the food chain. The method of solar drying in view of the results obtained proves to be the one that boosts the nutritional properties of mango.
Author Keywords: mango, oven, solar dryer, vitamins, proteins.
Abstract: (french)
Deux techniques de séchage (solaire et étuve) ont été utilisées pour sécher une variété de mangue à maturité commerciale. Nous avons un rendement de séchage de 33% pour la mangue séchée au soleil (MSS) contre 26% pour la mangue séchée à l’étuve (MSE); les humidités relatives sont 14,17%±0,01 pour la MSS contre 8,25%±0,01 pour la MSE. Nous observons une baisse de la matière grasse pour la MSS par rapport à MSE. La MSS a une concentration élevée en vitamine B6 et C ; en éléments minéraux (Ca, Mg et Fe). Mais nous avons noté aussi la présence des vitamines (A, D et E) après les opérations de séchage. Concernant les paramètres microbiologiques, nous avons obtenu des résultats répondant aux limites fixées par la norme ISO 4833 qui régit la microbiologie de la chaîne alimentaire. La méthode de séchage solaire au vu des résultats obtenus s’avère être celle qui booste le plus les propriétés nutritionnelles de la mangue.
Author Keywords: mangue, étuve, séchoir solaire, séchage, vitamines, protéines.
How to Cite this Article
Izaora Mwamba, Karl TSHIMENGA, Daudet Mbabu, Mukuna Conas, and Jean-Noël Mputu Kanyinda, “Séchage des mangues par étuvage et au soleil,” International Journal of Innovation and Scientific Research, vol. 37, no. 2, pp. 212–222, July 2018.
