Kinetics and Quality of Microwave-Assisted Drying of Mango (Mangifera indica)

• Published in: International Journal of Food Science Vol. 2016; no. 2016; pp. 1 - 10
• Main Author: Abano, Ernest Ekow
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 2016; John Wiley & Sons, Inc; Hindawi Limited
• Subjects: Dried fruit; Drying; Food; Food preservation; Food science; Fruits; Kinetics; Mango; Methods; Microwave cookery; Properties; Quality; Temperature; Vitamin C; Ghana
• ISSN: 2356-7015; 2314-5765; 2314-5765
• DOI: 10.1155/2016/2037029

The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on drying time. The nonenzymatic browning index of the fresh samples increased from 0.29 to 0.60 while the ascorbic acid content decreased with increase in microwave power and time from 3.84 mg/100g to 1.67 mg/100g. The effective moisture diffusivity varied from 1.45 × 10−9 to 2.13 × 10−9 m2/s for microwave power range of 300-600 W for 2 to 4 minutes of pretreatment. The Arrhenius type power-dependent activation energy was found to be in the range of 8.58–17.48 W/mm. The fitting of commonly used drying models to the drying data showed the Midilli et al. model as the best. Microwave power of 300 W and pretreatment time of 4 minutes emerged as the optimum conditions prior to air-drying at 7°C. At this ideal condition, the energy savings as a result of microwave application was approximately 30%. Therefore, microwave-assisted drying should be considered for improved heat and mass transfer processes during drying to produce dried mangoes with better quality.