Effect of pre-treatments and drying temperatures on the quality of dehydrated mango slices

Abstract

The present investigation was undertaken to study the effect of pretreatments, drying temperatures and to optimize the thin layer drying of raw mango slices in the tunnel dryer. The pretreatments were control, blanching in hot water (50°C for 2 min.) and blanching with 1% KMS and with drying temperature of 55, 60 and 65°C. Pretreatment and drying temperature significantly affected time taken for drying, color and quality of dried slices. Minimum time (180 min.) for drying was recorded in mango slices pretreated with 1% KMS and dried at 60°C Desirable colour, ascorbic acid (vitamin C) and carotene retained better in pretreated slices dried at 60°C. Drying at high temperature of above 60°C with 1% KMS pretreatment reduced the level of non-enzymatic browning.