ArticleFood science & nutrition2026
Pretreatment-Driven Modulation of Green Mango Drying: Kinetics, Energy Consumption, Techno-Functionality, and Environmental Sustainability.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Mango is a seasonal nutritious fruit, widely recognized for its rich nutritional and phytochemical profile. A huge amount of green mango spoils every year because of unfavorable environmental factors and lack of processing strategies. This study aimed to analyze the impact of different pretreatments and temperatures on drying behavior, product quality, and environmental performance of oven-dried green mango slices. Four sample groups including control, 1% citric acid (CA), hot water blanched (HWB), and steam blanched (SB) were dried at 60°C, 65°C, and 70°C. Increasing temperature accelerated moisture removal rate in all treatments, while blanching markedly shortened the drying time, with HWB showing the highest drying rates and the shortest overall duration. Several thin-layer models were fitted to describe the drying kinetics, and the Midilli model provided the best fit for the control sample, whereas the Modified Midilli I model best described all pretreated samples (
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