Processing Effects of Drying Methods on Quality Attributes of Mango Chips

Mengisst Kassaw Melesse; Shimelis Admassu Emire

doi:doi:10.11648/j.ijfsb.20220703.11

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Processing Effects of Drying Methods on Quality Attributes of Mango Chips

Mengisst Kassaw Melesse, Shimelis Admassu Emire

Published in International Journal of Food Science and Biotechnology (Volume 7, Issue 3)

Received: 10 May 2022 Accepted: 15 June 2022 Published: 13 July 2022

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Abstract

The purpose of the study was to determine processing effects of drying on quality attributes of mango chips using a computer-controlled based tray dryer and fluidized bed dryer. Mango is abundantly harvested all year in most poor nations. Fresh mangoes were dried at 60, 70, and 80°C with a slice thickness of 3, 4.5, and 6mm. The ideal drying temperature was 65.72°C, the drying period was 91.53 minutes, and the slice thickness was 5.15mm. The moisture content of thinly sliced mango was well-described (R² ≥ 0.099) using Page model in fluidized bed drying procedures. In addition, it was discovered that employing a fluidized bed to dry at equilibrium took less time (90 minutes) than using a tray dryer (180 min). The texture of the chips was significantly (P < 0.05) different with its slice thickness and drying temperature. The longer drying brought harder in texture. The optimum breaking strength was calculated as 6.94 N. The mango chips fried at 150°C with a slice thickness of 5.15mm were likewise highly received by the panelists in terms of color, taste, chewiness, flavor, and overall acceptability, according to the sensory analysis results.

Published in	International Journal of Food Science and Biotechnology (Volume 7, Issue 3)
DOI	10.11648/j.ijfsb.20220703.11
Page(s)	47-57
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Mango, Drying, Kinetic Model, Microstructure, Chips

References

[1]	Akhtar, S., Mahmood, S., Naz, S., Nasir, M. and Saultan, M. T. (2009) ‘Sensory evaluation of mangoes (mangifera indica l.) grown in different regions of Pakistan’, (Jun, 2014).
[2]	Appiah, F., Kumah, P., and Idun, and I. (2011) effect of ripening stage on composition, sensory qualities and acceptability of keitt mango (mangifera indica l.) chips.
[3]	Babege, T. and Haile, B. (2017) ‘Survey on distribution and significance of White Mango scale (Aulacaspis tuberculosis) in Bench-Maji Zone, Southwest Ethiopia’, (April). doi: 10.5897/JHF2016.0474.
[4]	Elias. A, 2007: Technical assessment on viability of integrated fruits processing in Ethiopia; Master of sciences Thesis, Addis Ababa, Ethiopia.
[5]	Hansawasdi, C., Siyanant, M., Chaiprasart, P. and Resources, N. (2009) ‘The production of mango chips from mangifera indica Linn. cv. Nahm- dawg-mai’, pp. 755–760.
[6]	Jacint. a, M. (2013) ‘Evaluation of maturity indices of selected mango varieties and effect on quality attributes’, Jacinta Wairimu Muiruri.
[7]	James. S, Chris. R and Joseph. K. K, 2008: Analysis of the Mango Value Chain from Homosha-Assosa to Addis Ababa; The Ssemwanga Centre for Agriculture and Food, World Vision Australia, Go Mango, September, 2008.
[8]	Muhammad Siddiq, D. S. S. and S. R. (2017) Mango Processing and Processed Products, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology, and Nutrition. DOI: 10.1002/9781119014362.ch10.
[9]	Mugodo, K. (2017) ‘Evaluation of the effects of pre-drying treatments and drying methods on the drying kinetics and quality of Tommy Atkin mango slices’, (December).
[10]	Okoth, E. M., Sila, D. N., Onyango, C. A., Owino, W. O. and Musembi, S. M. (2013) Evaluation of physical and sensory quality attributes of three mango varieties at three stages of ripeness, grown in the lower eastern province of Kenya - part 1’, 17 (3), pp. 2608–2618.
[11]	Pushpa, G, P Rajkumar, Y Gariepy and G. S. V Raghavan (2013) ‘Microwave drying of enriched mango Fruit Leather’. doi: 10.13031/2013.22129.
[12]	Taylor, P., Torezan, G. A. P., Menezes, and Silva, M. A. (2007) ‘Drying technology : An international Journal microstructure and adsorption characteristics of mango chips obtained by osmotic dehydration and deep fat frying microstructure and adsorption characteristics of mango chips obtained by osmotic dehydration and’, (August 2014), pp. 37–41. doi: 10.1080/07373930601161005.
[13]	Timalsina, P., Prajapati, R., Bhaktaraj, S., Shrestha, R. and Shrestha, S. (2019) ‘Sweet potatochips development and optimization of chips processing variables’, pp. 118–128.
[14]	Yadav, D. S. (2014) ‘Original Research Article. A New Approach of Hurdle technology to Preserve Mango fruit with the application of Aloe vera gel and Calcium chloride’, 3 (5), pp. 926–934.

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APA Style

Mengisst Kassaw Melesse, Shimelis Admassu Emire. (2022). Processing Effects of Drying Methods on Quality Attributes of Mango Chips. International Journal of Food Science and Biotechnology, 7(3), 47-57. https://doi.org/10.11648/j.ijfsb.20220703.11

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ACS Style

Mengisst Kassaw Melesse; Shimelis Admassu Emire. Processing Effects of Drying Methods on Quality Attributes of Mango Chips. Int. J. Food Sci. Biotechnol. 2022, 7(3), 47-57. doi: 10.11648/j.ijfsb.20220703.11

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AMA Style

Mengisst Kassaw Melesse, Shimelis Admassu Emire. Processing Effects of Drying Methods on Quality Attributes of Mango Chips. Int J Food Sci Biotechnol. 2022;7(3):47-57. doi: 10.11648/j.ijfsb.20220703.11

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@article{10.11648/j.ijfsb.20220703.11,
  author = {Mengisst Kassaw Melesse and Shimelis Admassu Emire},
  title = {Processing Effects of Drying Methods on Quality Attributes of Mango Chips},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {3},
  pages = {47-57},
  doi = {10.11648/j.ijfsb.20220703.11},
  url = {https://doi.org/10.11648/j.ijfsb.20220703.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220703.11},
  abstract = {The purpose of the study was to determine processing effects of drying on quality attributes of mango chips using a computer-controlled based tray dryer and fluidized bed dryer. Mango is abundantly harvested all year in most poor nations. Fresh mangoes were dried at 60, 70, and 80°C with a slice thickness of 3, 4.5, and 6mm. The ideal drying temperature was 65.72°C, the drying period was 91.53 minutes, and the slice thickness was 5.15mm. The moisture content of thinly sliced mango was well-described (R2 ≥ 0.099) using Page model in fluidized bed drying procedures. In addition, it was discovered that employing a fluidized bed to dry at equilibrium took less time (90 minutes) than using a tray dryer (180 min). The texture of the chips was significantly (P < 0.05) different with its slice thickness and drying temperature. The longer drying brought harder in texture. The optimum breaking strength was calculated as 6.94 N. The mango chips fried at 150°C with a slice thickness of 5.15mm were likewise highly received by the panelists in terms of color, taste, chewiness, flavor, and overall acceptability, according to the sensory analysis results.},
 year = {2022}
}

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TY - JOUR
T1 - Processing Effects of Drying Methods on Quality Attributes of Mango Chips
AU - Mengisst Kassaw Melesse
AU - Shimelis Admassu Emire
Y1 - 2022/07/13
PY - 2022
N1 - https://doi.org/10.11648/j.ijfsb.20220703.11
DO - 10.11648/j.ijfsb.20220703.11
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 47
EP - 57
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20220703.11
AB - The purpose of the study was to determine processing effects of drying on quality attributes of mango chips using a computer-controlled based tray dryer and fluidized bed dryer. Mango is abundantly harvested all year in most poor nations. Fresh mangoes were dried at 60, 70, and 80°C with a slice thickness of 3, 4.5, and 6mm. The ideal drying temperature was 65.72°C, the drying period was 91.53 minutes, and the slice thickness was 5.15mm. The moisture content of thinly sliced mango was well-described (R2 ≥ 0.099) using Page model in fluidized bed drying procedures. In addition, it was discovered that employing a fluidized bed to dry at equilibrium took less time (90 minutes) than using a tray dryer (180 min). The texture of the chips was significantly (P < 0.05) different with its slice thickness and drying temperature. The longer drying brought harder in texture. The optimum breaking strength was calculated as 6.94 N. The mango chips fried at 150°C with a slice thickness of 5.15mm were likewise highly received by the panelists in terms of color, taste, chewiness, flavor, and overall acceptability, according to the sensory analysis results.
VL - 7
IS - 3
ER -

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Author Information

Mengisst Kassaw Melesse

Department of Food Engineering, School of Chemical and Bio-Engineering, Addis Ababa University, Addis Ababa, Ethiopia
Shimelis Admassu Emire

Department of Food Engineering, School of Chemical and Bio-Engineering, Addis Ababa University, Addis Ababa, Ethiopia

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Plain Text BibTeX RIS

APA Style

Mengisst Kassaw Melesse, Shimelis Admassu Emire. (2022). Processing Effects of Drying Methods on Quality Attributes of Mango Chips. International Journal of Food Science and Biotechnology, 7(3), 47-57. https://doi.org/10.11648/j.ijfsb.20220703.11

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ACS Style

Mengisst Kassaw Melesse; Shimelis Admassu Emire. Processing Effects of Drying Methods on Quality Attributes of Mango Chips. Int. J. Food Sci. Biotechnol. 2022, 7(3), 47-57. doi: 10.11648/j.ijfsb.20220703.11

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AMA Style

Mengisst Kassaw Melesse, Shimelis Admassu Emire. Processing Effects of Drying Methods on Quality Attributes of Mango Chips. Int J Food Sci Biotechnol. 2022;7(3):47-57. doi: 10.11648/j.ijfsb.20220703.11

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@article{10.11648/j.ijfsb.20220703.11,
  author = {Mengisst Kassaw Melesse and Shimelis Admassu Emire},
  title = {Processing Effects of Drying Methods on Quality Attributes of Mango Chips},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {3},
  pages = {47-57},
  doi = {10.11648/j.ijfsb.20220703.11},
  url = {https://doi.org/10.11648/j.ijfsb.20220703.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220703.11},
  abstract = {The purpose of the study was to determine processing effects of drying on quality attributes of mango chips using a computer-controlled based tray dryer and fluidized bed dryer. Mango is abundantly harvested all year in most poor nations. Fresh mangoes were dried at 60, 70, and 80°C with a slice thickness of 3, 4.5, and 6mm. The ideal drying temperature was 65.72°C, the drying period was 91.53 minutes, and the slice thickness was 5.15mm. The moisture content of thinly sliced mango was well-described (R2 ≥ 0.099) using Page model in fluidized bed drying procedures. In addition, it was discovered that employing a fluidized bed to dry at equilibrium took less time (90 minutes) than using a tray dryer (180 min). The texture of the chips was significantly (P < 0.05) different with its slice thickness and drying temperature. The longer drying brought harder in texture. The optimum breaking strength was calculated as 6.94 N. The mango chips fried at 150°C with a slice thickness of 5.15mm were likewise highly received by the panelists in terms of color, taste, chewiness, flavor, and overall acceptability, according to the sensory analysis results.},
 year = {2022}
}

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