The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Osmotic Dehydration with Different Type of Agents on Hot-air Drying of Mangoes

당 삼투액을 달리한 삼투건조가 망고의 열풍건조에 미치는 영향

  • 오현빈 (국립농업과학원 농식품자원부) ;
  • 심현정 (국립농업과학원 농식품자원부) ;
  • 백채완 (국립농업과학원 농식품자원부) ;
  • 장현욱 (국립농업과학원 농식품자원부) ;
  • 황영 (국립농업과학원 농식품자원부) ;
  • 조용식 (국립농업과학원 농식품자원부)
  • Received : 2022.09.26
  • Accepted : 2022.11.04
  • Published : 2022.12.31
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Abstract

In this study, the effect of osmotic drying conditions of mangoes on hot air drying was investigated. Four different osmotic agents of 60 Brix, such as S60, SM10, HF80, and SG25, were prepared. Mango slabs were osmotically dried with the agents at a ratio of 1:4 (w/w) for up to 8 hours. SG25 showed the lowest weight reduction and moisture loss during the process. As a result of hot-air drying, all samples showed a high correlation with the Page model (0.9761~0.9997), and the required drying time of all samples that were osmotically dried was reduced compared to the non-osmotically dried group. After hot-air drying, the pH value increased according to the drying temperature. The L, a, and b values and the total polyphenol content also decreased. Through this study, the possibility of osmotic drying was confirmed to increase the efficiency of hot air drying of mangoes, which is expected to contribute to the industrial use of domestic mangoes.

Keywords

Acknowledgement

본 연구는 농촌진흥청 기관고유과제 연구사업(과제번호: PJ01593001)의 연구비 지원으로 수행된 과제로 이에 감사드립니다.

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