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KMID : 0665220220350060426
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 6 p.426 ~ p.434
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Effect of Osmotic Dehydration with Different Type of Agents on Hot-air Drying of Mangoes
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Oh Hyeon-Bin
Shim Hyun-Jeong
Baek Chae-Wan
Jang Hyun-Wook
Hwang Young
Cho Yong-Sik
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Abstract
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In this study, the effect of osmotic drying conditions of mangoes on hot air drying was investigated. Four different osmotic agents of 60 Brix, such as S60, SM10, HF80, and SG25, were prepared. Mango slabs were osmotically dried with the agents at a ratio of 1:4 (w/w) for up to 8 hours. SG25 showed the lowest weight reduction and moisture loss during the process. As a result of hot-air drying, all samples showed a high correlation with the Page model (0.9761~0.9997), and the required drying time of all samples that were osmotically dried was reduced compared to the non-osmotically dried group. After hot-air drying, the pH value increased according to the drying temperature. The L, a, and b values and the total polyphenol content also decreased. Through this study, the possibility of osmotic drying was confirmed to increase the efficiency of hot air drying of mangoes, which is expected to contribute to the industrial use of domestic mangoes.
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KEYWORD
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hot-air drying, mango, osmotic dehydration, polyphenol content, thin-layer drying model
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