OSMOTIC CONCENTRATION - DRYING OF MANGO SLICES

The effect of initial water activity (a(w)) of mango slices obtained b y osmotic concentration pre-treatments with sucrose syrups on their ai r-drying behavior at 50, 60 and 70 degrees C were evaluated calculatin g the apparent diffusion coefficients with second Fick's law. The incr ease in sucrose concentration or reduction in aw of mango slices affec ts the moisture transport during the air drying step. The diffusion co efficients decrease with the increasing in solid content during the os mosis and increase with the drying temperature. The time needed to rea ch a final moisture content of 0.7 g water/g ds was 50 to 75% lower in osmosed mangoes than those obtained for fresh mango.