Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)

Abstract

[EN] This study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95°C (40 min) and 80°C (40 min) in the first stage combined with 70°C and 60°C in the second stage, and continuous drying (70°C and 60°C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70°C temperature, showing the importance of limiting the temperature of the mango to 60°C during the two drying stages