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Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
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Faculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam
Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam
Submission date: 2023-10-15
Acceptance date: 2024-01-23
Corresponding author
Thi-Van-Linh Nguyen   

Food Technology, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, Ward 13, District 4, 72820, Ho Chi Minh city, Viet Nam
Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality.
The authors would like to thank Nguyen Tat Thanh University for permission and for providing facilities, as well as Ho Chi Minh City University of Technology (HCMUT) and VNU-HCM for supporting this study. We also wish to thank Ms. Dao Hai Nguyen for supplying mango fruits during the research period, and to Ms. Huynh Thi To Na and Ms Vo Pham Quynh Tram for supporting the collection of data during the beginning stages of the research.
This research is funded by Nguyen Tat Thanh University, Ho Chi Minh city, Vietnam under grant 2021.01.023.
The authors declare no conflict of interest.
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