Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage
2022
Pramote Khuwijitjaru | Supawadee Somkane | Kyuya Nakagawa | Busarakorn Mahayothee
Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product&rsquo:s quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at &minus:18 °:C (0, 1, and 2 months) on mass transfer kinetics during osmotic dehydration, drying kinetics during hot air drying, and final quality attributes of the dried mango. The results indicated that Peleg&rsquo:s model could describe the water loss and solid gain during the osmotic dehydration in a 38°: Brix sugar solution. Freezing before osmotic dehydration reduced the water loss rate while increasing the solid uptake content. Frozen mangoes showed slightly higher drying rates at 50 and 60 °:C than the fresh ones. Freezing and frozen storage also retarded the browning reaction and polyphenol oxidase activities. The osmotic-dried mango obtained from frozen mangoes showed a chewy and gummy texture, which could be considered a distinctive texture characteristic for dried mango.
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