Effects Of Drying On Quality Attributes Of Mango Chips

Mango is harvested in abundance all year round in most developing countries. However, storage for a period of scarcity and conversion to other value-added products was not common. Hence, heavy losses are incurred leading to economic losses as well as environmental pollution. Dehydrated mango is currently being embraced by most developing countries. Drying characteristics of mango as affected by drying air temperature and slice thickness. The aim of the research was the effects of drying on quality attributes of mango chips, using a computer-controlled based tray dryer and fluidized bed dryer. Fresh mangoes were dried at 60, 70, and 80ᵒC with a slice thickness of 3, 4.5, and 6mm. The optimum values of drying temperature 65.72 oC, drying time 91.53 min, and slice thickness 5.15mm. In fluidized bed drying processes, the moisture content of the thinly sliced mango was well characterized (R2≥0. 99) by Page model. Also, it was observed that the drying time at equilibrium by using a fluidized bed was lower (90 min) than the tray dryer (180 min). Therefore, a fluidized bed dryer was the best method for drying of fruits. The texture of the chips was significantly (P

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