SciELO - Scientific Electronic Library Online

vol.27 issue2Effect of Magnetic Fields on Ultrasound and Loin Tuna (Thunnus albacares)Optimization of Enzymatic Hydrolysis of Proteins Bovine Plasma author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Información tecnológica

On-line version ISSN 0718-0764


ALVIS-BERMUDEZ, Armando; GARCIA-MOGOLLON, Carlos  and  DUSSAN-SARRIA, Saúl. Changes in the Texture and Color in Mango (Tommy Atkins) Pre-Drying by Osmotic Dehydration and Microwave. Inf. tecnol. [online]. 2016, vol.27, n.2, pp.31-38. ISSN 0718-0764.

In the present work, the effect of osmotic dehydration (65 °Brix of 37 to 40 °C for 60 min), microwave (560 W by 7 min) and combined as pre-drying of mangos, was evaluated. The mangos with 11 to 14 °Brix and 80% humidity were rated to 1 x 1 x 0.4 cm and dehydrated at 70 °C in a convective oven and under the sun. Characteristics such as Chroma, hue and texture parameters were determined. A univariate design, corresponding to the categorical variable dehydration, was employed. The parameters of color and texture presented significant differences (p<0.05). The most appropriate treatment of dehydration which maintained features of appearance of the flakes of mango was drying by osmotic dehydration followed by conventional treatment using air forced convection.

Keywords : mango; Mangifera Indica; dehydration; firmness; color; texture.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License