rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Processing of high quality mango chips
  name:
    name part: Nunez Gallegos, Yolanda.
    role:
      role term: creator
  name:
    name part: Moreira, Rosana G.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: Potato chips are very popular in the United States. Recently, an enormous interest in developing snacks from fruits and vegetables with high quality has been assessed. Mango, due to its characteristic flavor and nutritional value, is excellent for snack production. Osmotic dehydration (OD) as a pre-treatment and vacuum frying (1.33 kPa) processes were proposed to obtain high quality mango chips. Mango 'Tommy Atkins' slices were pre-treated with different OD concentrations (40, 50, and 65w/v), times (45, 60, and 70 min), and temperatures (22, 40, and 57oC). Physical and chemical properties (aw, pH, oBrix, sugar gain, water loss, and shrinkage) after OD were studied. The pre-treated slices were vacuum fried (1.33 kPa) at 120, 130, and 138oC and product quality attributes (PQA) (oil content, texture, porosity, color, microstructure, and carotenoid content) were determined. Microstructure of the chips was analyzed using an environmental scanning electron microscope. Effect of frying temperatures at optimum OD (65 w/v at 40oC) times was tested. The consumer tests showed that samples were all acceptable. The best mango chips process was the one with 65 w/v concentration for 60 min (pre-treatment) and vacuum frying at 120oC. Kinetic studies on oil content, texture, porosity, color, and carotenoid retention were performed. Oil absorption was modeled by a fractional conversion kinetic model. Absorption rate constant increased with frying temperature. Diameter changes in the chips, although not significant (P>0.05), followed an initial expansion to later decrease. Thickness of the slices increased (puffed) (around 60%) with time for all frying temperatures. Texture changes were for two frying periods: (1) water removal and crust formation and (2) slices became tougher and crispier and the end of frying. Porosity in the samples increased with frying, and a fractional conversion best described this phenomenon. Color *a (redness) increased with frying time and temperature and wa…
  note: by Yolanda Nunez Gallegos.
  note: "Major Subject: Biological and Agricultural Engineering"
  note: Title from author supplied metadata (automated record created 2010-08-20 08:31:34).
  note: Electronic resource.
  note: Master of Science Texas A&M University 2009 http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-327
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major Biological and Agricultural Engineering
  subject:
    topic: Osmotic dehydration
    topic: OD
    topic: Mango chips
    topic: Mango
  identifier: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-327
  record info:
    record content source: TXA
    record creation date: 100902
    record change date: 20151201154952.0
    record identifier: in00002612853