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Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango

E. E. Abano ; Department of Agricultural Engineering, School of Agriculture, University of Cape Coast, Ghana
L. K. Sam-Amoah ; Department of Agricultural Engineering, School of Agriculture, University of Cape Coast, Ghana
J. Owusu ; Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, Koforidua, Ghana
F. N. Engmann ; Department of Hotel, Catering and Institutional Management, Kumasi Polytechnic, Kumasi, Ghana

Puni tekst: engleski pdf 234 Kb

str. 1-10

preuzimanja: 2.873



The effects of ascorbic acid, salt solution, lemon juice, and honey pretreatment on the drying kinetics and sensory characteristics were studied. Pretreatments used affected the effective moisture diffusivity and rehydration properties of the dried mangoes. The effective moisture diffusivity values were 2.22 × 10-10 m2/s for ascorbic acid, 1.80 × 10-10 m2/s for salt solution, 2.01 × 10-10 m2/s for lemon juice, 1.93 × 10-10 m2/s for honey pretreated mangoes, and 2.31 × 10-10 m2/s for the control slices. Pretreatments enhanced the drying rate potential of mangoes. Among the thin-layer drying models fitted to the experimental data, the Middil model gave the best fit. The ascorbic acid pretreated samples were the best while the salt solution ones were the poorest with respect to reconstitution capacity. Consumer studies for overall preference for taste, colour, texture, flavour and chewiness of the dried products revealed that there was a higher preference for honey pretreated dried samples followed by the ascorbic acid, control, lemon juice, and salt solution pretreated samples. The results demonstrate that these pretreatments can be applied to enhance the moisture transport during drying and the quality of the dried products.

Ključne riječi

mango slices; drying; modeling; effective moisture diffusivity; rehydration; sensory properties

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