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

Qiongni Lin; Xinyan Zong; Huixia Lin; Xiaojun Huang; Junqiao Wang; Shaoping Nie

doi:10.1016/j.fochx.2023.100600

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

Food Chem X. 2023 Feb 11:17:100600. doi: 10.1016/j.fochx.2023.100600. eCollection 2023 Mar 30.

Authors

Qiongni Lin¹, Xinyan Zong¹, Huixia Lin², Xiaojun Huang¹, Junqiao Wang¹, Shaoping Nie¹

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China.
² College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China.

Abstract

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 ratio, sugar-acid ratio, and energy consumption per unit volume reached 56.84 ± 2.38 mg/100 g, 2.41 ± 0.05, 83.87 ± 2.14, and 0.53 kWh/L. Among three mathematical models, the Page model described the most satisfactory drying behaviour of mango slices in FIRD. This study provides useful information in mango processing industry and FIRD is supposed to be a promising drying method.

Keywords: Drying kinetics; Far-infrared drying; Slice thicknesses; Temperatures.