ArticleFood chemistry: X2023
Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- High Voltage Electrostatic Field Pretreatment Combined With Infrared Hot Air Technique for Fresh-Cut Mango Slices: Drying Kinetics and Quality Evaluation.Journal of food science · 2026Article
- Effect of ultrasonic-assisted hot-air drying on the quality and drying kinetics of Taraxacum mongolicum.Ultrasonics sonochemistry · 2026Article
- Convective Drying of Brown Seaweed (Foods (Basel, Switzerland) · 2025Article
- Impact of various drying technologies for evaluation of drying kinetics, energy consumption, physical and bioactive properties of Rose flower.Scientific reports · 2025Article
- Evaluation of innovative drying technologies inFood chemistry: X · 2024Article
- Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thicknesses (3, 5, 7, 10 mm). Results indicated that FIRD was the most cost-effective with the dried mango containing the highest sugar-acid ratio, and when the mango slices thickness was 7 mm and drying at 70 °C, the ascorbic acid content, rehydration ratio, sugar-acid ratio, and energy consumption per unit volume reached 56.84 ± 2.38 mg/100 g, 2.41 ± 0.05, 83.87 ± 2.14, and 0.53 kWh/L. Among three mathematical models, the Page model described the most satisfactory drying behaviour of mango slices in FIRD. This study provides useful information in mango processing industry and FIRD is supposed to be a promising drying method.
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