Effect of osmotic dehydration on drying kinetics of mango fruit

Abstract

The influence of previous osmotic dehydration on drying of mango (Mangifera indica) fruit was studied. The fruit was dehydrated with 65% sacarose solution at 30°C, for five hours. Kinetics of drying was conducted at 40, 50 and 60°C. Osmotic treatment decreased water contents down to 72%, while total sugar content was increased up to 21%. Drying rates were reduced by previous osmotic treatment, Kinetics of drying were correlated by experimental equations of X/Xo = Ae^-Bt type.