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Utilisation du procédé combiné déshydratation osmotique-friture pour la valorisation de la mangue
Abstract
ABSTRACT. Combined process osmotic dehydration–deep fat frying is used to produce mangoes (Mangifera indica) chips. First, the influences of sucrose concentration and soaking time of dewatering-impregnation soaking process (DISP) are studied. Secondly, the factors affecting the behaviour of the sample during deep fat frying are analysed: oil bath temperature, water loss, oil content, temperature inside slices and structural transformation. Investigations allow determining operating conditions giving the best results for chips production. The quality of final product shows that this process is really suitable for the valorisation of mangoes.
MOTS-CLÉS : Manfifera indica, déshydratation osmotique, friture, transfert de matière, transfert de chaleur.
KEYWORDS: Mangifera indica, osmotic dehydration, deep fat frying, mass transfer, heat transfer.
Journal des Sciences Pour l'Ingenieur No.4 2004 : 43-49