Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling
Qiongni Lin, Xinyan Zong, Hui-Xia Lin, Xiaojun Huang, Junqiao Wang, Shaoping Nie
Food Chemistry X
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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
ascorbic acid content 56.84 ± 2.38 mg/100 g
“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.”
sugar-acid ratio reached 83.87 ± 2.14
“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.”
Page model described drying behaviour of mango slices
“Among three mathematical models, the Page model described the most satisfactory drying behaviour of mango slices in FIRD.”