Effect of Osmotic Dehydration Pretreatment and Drying Temperature on Drying Rate and Quality of Mango Chips

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dc.contributor.authorOdewole, MM
dc.contributor.authorOlaniyan, AM
dc.contributor.authorOlalekan, LO
dc.date.accessioned2021-12-03T12:49:51Z
dc.date.available2021-12-03T12:49:51Z
dc.date.issued2014
dc.description.abstractOsmotic dehydration pretreatment combined with further drying have been considered of processing fruits and vegetables as it as it improves their organoleptic properties and make them safe for storage. In this study, a 3 squared factorial experiment in a 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 process duration (30 min, 60 min and 90 min) and drying temperature (60, 70 and 80 deg C) on drying rate and quality of dried mango chips. Results revealed that osmotic dehydration pretreatments had significant effect on the drying rate and quality of dried mango chips at P < or =0.05. Osmotic concentration reduced loss of quality (vitamins A and C) with the mean value not dropping below 6.461 mg/100 g and 80.661 mg/100g respectively. However, osmotic process duration and drying temperature increased the drying rate and reduced the drying time. The drying rate however did not drop below 0.416 g/hr. Further studies can be carried out on optimization in order the best process conditions suitable for this work.en_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7067
dc.publisherNigerian Institution of Agricultural Engineers (NIAE): A Division of the Nigerian Society of Engineers (NSE)en_US
dc.subjectOsmotic dehydrationen_US
dc.subjectqualityen_US
dc.subjectdrying rateen_US
dc.subjectmango (Magnifera indica L)en_US
dc.titleEffect of Osmotic Dehydration Pretreatment and Drying Temperature on Drying Rate and Quality of Mango Chipsen_US
dc.typeArticleen_US

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