Volume 4, Issue 2, July 2014, Pages 91–99
Elamin O.M. Akoy1
1 Department of Environment and Climate, Faculty of Environmental Sciences and Natural Resources, University of Al-Fashir, Sudan
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study was to investigate the effect of three drying temperatures (60, 70 and 80°C) on quality attributes of mango slices. The investigated quality attributes were: color change and rehydration ratio of dried mango slices. Result showed that drying temperatures had great effect on the quality attributes of mango slices. The color was measured from the surface and expressed in the Hunter L*a*b* system. Moreover, the total color change (?E), chroma (color saturation), hue angle and browning index (BI) were determined. L* and b* parameters were found to decrease as affected by drying temperature and drying time, whereas a* parameter increases. Results also indicated that drying time has significant effect on color change and rehydration ratio. The lowest total color change and highest rehydration ratio were obtained at drying air temperature of 80°C then 70°C and finally 60°C with drying time of 3,5 and 7 hours, respectively. In contrast to common practice, drying at elevated air temperature (80°C), instead of 60°C for a longer time, was optimal, since significant color changes of mango slices were not observed. Moreover, at increased temperature, drying time was considerably shortened from about 7 h to 3h, resulting in significant extension of drying capacity.
Author Keywords: Drying temperature, Mango, Quality, Color change, Rehydration ratio.
Elamin O.M. Akoy1
1 Department of Environment and Climate, Faculty of Environmental Sciences and Natural Resources, University of Al-Fashir, Sudan
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this study was to investigate the effect of three drying temperatures (60, 70 and 80°C) on quality attributes of mango slices. The investigated quality attributes were: color change and rehydration ratio of dried mango slices. Result showed that drying temperatures had great effect on the quality attributes of mango slices. The color was measured from the surface and expressed in the Hunter L*a*b* system. Moreover, the total color change (?E), chroma (color saturation), hue angle and browning index (BI) were determined. L* and b* parameters were found to decrease as affected by drying temperature and drying time, whereas a* parameter increases. Results also indicated that drying time has significant effect on color change and rehydration ratio. The lowest total color change and highest rehydration ratio were obtained at drying air temperature of 80°C then 70°C and finally 60°C with drying time of 3,5 and 7 hours, respectively. In contrast to common practice, drying at elevated air temperature (80°C), instead of 60°C for a longer time, was optimal, since significant color changes of mango slices were not observed. Moreover, at increased temperature, drying time was considerably shortened from about 7 h to 3h, resulting in significant extension of drying capacity.
Author Keywords: Drying temperature, Mango, Quality, Color change, Rehydration ratio.
How to Cite this Article
Elamin O.M. Akoy, “Effect of Drying Temperature on Some Quality Attributes of Mango Slices,” International Journal of Innovation and Scientific Research, vol. 4, no. 2, pp. 91–99, July 2014.
