Publication : National Conference
The effect of freezing on the quality of osmo-air-dried mangoes
AbstractThe objective of this research was to study the effect of freezing process of mangoes on quality of osmotic air-dried mango. Mangoes cv. Kaew Kamin were peeled and cut into pieces of 6 x 4 x 1 cm, then soaked in a solution of 1% calcium chloride and 1% citric acid for 3 h. The mango samples were then frozen under slow and quick freezing conditions and some of frozen mangoes from each treatment were stored at -18 °C for 1 month. Mango from each freezing and storage condition was soaked in an osmotic solution with TSS of 35 Brix then dried using a conventional tray dryer at 60 °C for 20 h. Texture, color, moisture content, and browning index of the dried mango were evaluated. The result showed that dried mangoes prepared from slow freezing process storage at -18 °C for 1 month had the highest of hardness while the color of lightness (L*) had the lowest (p<0.05). However, dried mango of all treatments had no significant impact on the browning index (p<0.05)
AuthorMissSupawadee Somkane
Asst. Prof. Busarakorn Mahayothee, Ph.D.

Assoc. Prof.Pramote Khuwijitjaru, Ph.D.

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