Abstract
The mango was pulped and then the pulp was refined into a puree, being evaluated the independent variables called “Sieve mesh size” evaluating 5 mesh sizes and “Exposure time to atmospheric air” evaluating every 15 min up to 135 min, considering as a dependent variable “Color of mango puree” evaluating the Hunter Lab coordinates. The objective was to determine if there is a significant difference in the influence of the independent variables versus the dependent variable. It was obtained that the refined puree, the smaller the size of the holes in the mesh, as well as when the exposure time to the environmental air increases, the lower the luminosity values and the b-coordinate (yellowish) will be. By means of a two-factor factorial design, is concluded at a 5% significance level, that a significant difference exists, then the alternative hypothesis is accepted and the null hypothesis is rejected.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Ahmed, J., Ramaswamy, H., Hiremath, N.: The effect of high pressure treatment of rheological characteristics and color of mango pulp. Int. J. Food Sci. Tech. 40, 885–895 (2005)
Reis, R.C., Ramos, A.M., Regazzi, A.J., Minim, V.P., Stringueta, P.C.: Storage of dried mango: physicochemical, microbiological, a-coordinatend sensory analysis. CYTA - J. Food 5(3), 214–225 (2006)
Liu, F., Wang, Y., Li, R., Bi, X., Liao, X.: Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innov. Food Sci. Emerg. 21, 35–43 (2013). http://dx.doi.org/10.1016/j.ifset.2013.09.015
Park, Y., Sato, H., Almeida, T., Moretti, R.: Polyphenol oxidase of mango. J. Food Sci. 45, 1619–1621 (1980)
Arogba, L., Ajiboye, O., Ugboko, L., Essienette, S., Afolabi, P.: Properties of polyphenol oxidase in mango (mangifera indica) kernel. J. Sci. Food Agric. 77, 459–462 (1998)
Jha, S., Chopra, S., Kingsly, A.: Modeling of color values for nondestructive evaluation of maturity of mango. J. Food Eng. 78, 22–26 (2007)
Álvarez, D., García, E., Montalvo, E., Ramirez, J., Mata, M., Tovar, B.: Efecto de las altas presiones hidrostáticas en la fisiología postcosecha del mango Ataulfo. CYTA - J. Food 10(3), 173–181 (2012)
QAQC Lab. https://www.qclabequipment.com/SIEVE_CONVERSION_CHART.pdf
Wang, J., Jiang, W., Wang, B., Liu, S., Gong, Z., Luo, Y.: Partial properties of polyphenol oxidase in mango (mangifera indica L. cv. tainong) Pulp. J. Food Biochem. 31(1), 45–55 (2007)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Hernandez, E., Hernandez, M., Choque, T., Sócola, Z. (2020). Influence of Refined Pulping and Environmental Exposure Time on the Color of Mango (Mangifera Indica) Puree Creole Variety of Chulucanas. In: Mrugalska, B., Trzcielinski, S., Karwowski, W., Di Nicolantonio, M., Rossi, E. (eds) Advances in Manufacturing, Production Management and Process Control. AHFE 2020. Advances in Intelligent Systems and Computing, vol 1216. Springer, Cham. https://doi.org/10.1007/978-3-030-51981-0_48
Download citation
DOI: https://doi.org/10.1007/978-3-030-51981-0_48
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-51980-3
Online ISBN: 978-3-030-51981-0
eBook Packages: EngineeringEngineering (R0)