Studies on microwave drying of mango fruits.
Manju Maurya, Pathak D. K.
Author Affiliation: Department of Biochemical Engineering and Food Technology, H. B. Technological Institute, Kanpur, India.
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Abstract : The effect of microwave treatments given before drying on the quality of finished product of unripe and ripe mango cv.'Dashehari' was studied during 1991-92. The slices of unripe and ripe mango fruits were exposed to microwave treatments for 0, 14, 20, 40 and 60 seconds before drying. The microwave treatment for 14 seconds was repeated after partial drying. The slices exposed to 40 seconds microwave treatment exhibited encouraging results. The time of drying was reduced from 11 hours (control) to 3 hours (unripe) and 5 hours (ripe). The drying time was further reduced to one hour when the microwave treatment (14 seconds) was repeated on partially dried slices. The final products obtained after microwave treatment were better in quality, having higher organoleptic scores.