The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Drying Characteristics of Mango Powder according to Foam-Mat Drying Conditions

포말건조 조건에 따른 애플망고 분말의 건조 가공 특성

  • Hyeonbin Oh (Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Chae-wan Baek (Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Taeho Kwak (Major in Agricultural and Fishery Processing, Korea National University of Agriculture and Fisheries) ;
  • Hyun-Wook Jang (Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Ha-Yun Kim (Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Yong Sik Cho (Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA)
  • 오현빈 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 백채완 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 곽태호 (국립한국농수산대학교 농수산융합학부) ;
  • 장현욱 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 김하윤 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 조용식 (국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2023.10.27
  • Accepted : 2023.12.04
  • Published : 2023.12.31
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Abstract

This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70℃) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L*,(L*, a*, and b*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60℃. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

Keywords

Acknowledgement

본 연구는 농촌진흥청 기관고유과제 연구사업(과제번호: PJ01593002)의 연구비 지원으로 수행된 과제로 이에 감사드립니다.

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