Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling

ABSTRACT: Highlights • Hot-air, far-infrared and vacuum-freeze drying were investigated on mango slices.• FIRD had the relative low energy consumption and high product quality.• Page model described the most satisfactory drying behavior of mango slices in FIRD. Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thicknesses (3, 5, 7, 10 mm). Results indicated that FIRD was the most cost-effective with the dried mango containing the highest sugar-acid ratio, and when the mango slices thickness was 7 mm and drying at 70 °C, the ascorbic acid content, rehydration ra

SUBMITTER: Lin Q 

PROVIDER: S-EPMC9945624 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature