| The effect of pretreatments and drying methods on some qualities of dried mango fruits was studied. The fruit slices were pretreated with three pretreatments – ascorbic acid dip at 31% w v-1 concentration, honey dip at 20% v v-1 concentration and steam blanching at a temperature of120°C and dried using three drying methods (sun, solar and oven drying). In sun and solar drying the mango was dried for eight hours, while for oven drying six hours at an average temperature of32°C,41°C and65°C respectively. Sliced mango fruits were soaked in the prepared solutions for four minutes, while the blanching was done for two minutes. There were control samples for each drying methods. Drying curves were generated and the drying rate, proximate composition,... |
