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Información tecnológica

On-line version ISSN 0718-0764

Abstract

ALVIS-BERMUDEZ, Armando; GARCIA-MOGOLLON, Carlos  and  DUSSAN-SARRIA, Saúl. Changes in the Texture and Color in Mango (Tommy Atkins) Pre-Drying by Osmotic Dehydration and Microwave. Inf. tecnol. [online]. 2016, vol.27, n.2, pp.31-38. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000200005.

In the present work, the effect of osmotic dehydration (65 °Brix of 37 to 40 °C for 60 min), microwave (560 W by 7 min) and combined as pre-drying of mangos, was evaluated. The mangos with 11 to 14 °Brix and 80% humidity were rated to 1 x 1 x 0.4 cm and dehydrated at 70 °C in a convective oven and under the sun. Characteristics such as Chroma, hue and texture parameters were determined. A univariate design, corresponding to the categorical variable dehydration, was employed. The parameters of color and texture presented significant differences (p<0.05). The most appropriate treatment of dehydration which maintained features of appearance of the flakes of mango was drying by osmotic dehydration followed by conventional treatment using air forced convection.

Keywords : mango; Mangifera Indica; dehydration; firmness; color; texture.

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