Effects of some parameters on the osmotic dehydration of mango cv. Kaew.
Varanyanond W., Wongkrajang K.
Author Affiliation: Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok 10903, Thailand.
Thai Journal of Agricultural Science 33 : 123-135
Abstract : Osmotic dehydration under different conditions was conducted on mango cv. Kaew, one of the Thai mango cultivars. The pretreated and blanched mango was used in the experimental process. The effects of temperature (30-70°C), sucrose solution (50-70 °Brix) and processing time (2-6 h) on water loss and solid gain in the osmotic process were optimized by the contour and response surface plots. The highest water loss:solid gain ratio was observed with 60°Brix sucrose treatment under 55°C and 50°C for 2 and 2-6 h of soaking time for fresh and blanched mango, respectively. After drying at 60°C in hot air drier, the organoleptic properties of osmotically dehydrated blanched mango were evaluated. The most suitable condition for the osmotic process of blanched mango was 60°Brix sucrose treatment under 50°C for 4 h. The results of this study indicated a trend for future development of dehydrated fruit processing in Thailand.