EFFECT OF OSMOTIC DEHYDRATION PRETREATMENTS AND DRYING TEMPERATURE ON DRYING RATE AND QUALITY OF MANGO CHIPS

Authors

  • M. M. Odewole Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria. Author
  • A. M. Olaniyan Department of Agricultural and Bioresources Engineering, Faculty of Engineering, Federal University Oye-Ekiti, P. M. B. 373, Oye-Ekiti 371101, Ekiti State, Nigeria. Author
  • L. A. Olalekan Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria. Author

Keywords:

Osmotic dehydration, quality, drying rate, mango (Mangifera indica L)

Abstract

Osmotic dehydration pretreatments combined with further drying have been considered a good method of
processing fruits and vegetables as it improves their organoleptic properties and makes them safe for
storage. In this study, a 33 factorial experiment in Randomized Complete Block Design was used to
investigate the effect of osmotic solution concentration (45% w/w, 55% w/w and 65% w/w), osmotic
rate and quality of dried mango chips. Results revealed that osmotic dehydration pretreatments had
reduced the loss of quality (vitamin A and C) with the mean value not dropping below 6.461mg/100g and
80.661mg/100g respectively. However, osmotic process duration and drying temperature increased the
drying rate at reduced the drying time. The drying rate however did not drop below 0.416g/hr. Further
studies can be carried out on the optimization in order to know the best process conditions suitable for this
work.

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Published

2025-05-10

Issue

Vol. 22 No. 3 (2014): JOURNAL OF AGRICULTURAL ENGINEERING AND TECHNOLOGY (JAET)

Section

Articles