Evaluation of the osmotic dehydration pretreatment and microwave in the obtaining of flakes of mango (Tommy Atkins)

In the present study the effect of different drying processes of Mangos (Tommy Atkins) is studied. Osmotic dehydration (65 °Brix of 37 to 40 °C for 60 min), microwave drying (560 W by 7 min) and combined as pretreatment of drying (70 °C in an oven tray type and under the sun) were considered. Mangos with 11 to 14 °Brix and humidity 80% were rated cut to dimensions 1 x 1 x 0.4 cm. The weight loss and the drying time in the pretreated showed significant differences (p ≤ 0.05); the greatest weight loss was 66.0 % in the pretreatment combined. The parameters L (luminosity) and b∗ (blue-yellow) decreased (p ≤ 0.05). The combined pre-treatment is the one that eliminated more water and reduced drying times. However, osmotic dehydration was the one that best maintained the appearance features of dried mango flakes.