Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango

摘要

The effect of previous blanching/or osmotic dehydration(at atmospheric pressure or in vacuum)with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60 deg. C was investigated. Both pre-drying treatment decreased strongly the effective moisture diffusivity(D_eff)calculated with Fick's second law. For osmotically concentrated fruit at atmospheric pressure, the increase in glucose concentration of the immersion solution decreased the drying rate.