Effects of Drying on Quality Attributes of Mango Chips
| dc.contributor.advisor | Shimelis, Admassu (Assoc.Prof.) | |
| dc.contributor.author | Mengisst, Kassaw | |
| dc.date.accessioned | 2020-12-24T08:45:54Z | |
| dc.date.accessioned | 2023-11-10T14:58:20Z | |
| dc.date.available | 2020-12-24T08:45:54Z | |
| dc.date.available | 2023-11-10T14:58:20Z | |
| dc.date.issued | 2020-11 | |
| dc.description.abstract | Mango is harvested in abundance all year round in most developing countries. However, storage for a period of scarcity and conversion to other value-added products was not common. Hence, heavy losses are incurred leading to economic losses as well as environmental pollution. Dehydrated mango is currently being embraced by most developing countries. Drying characteristics of mango as affected by drying air temperature and slice thickness. The aim of the research was the effects of drying on quality attributes of mango chips, using a computer-controlled based tray dryer and fluidized bed dryer. Fresh mangoes were dried at 60, 70, and 80ᵒC with a slice thickness of 3, 4.5, and 6mm. The optimum values of drying temperature 65.72 oC, drying time 91.53 min, and slice thickness 5.15mm. In fluidized bed drying processes, the moisture content of the thinly sliced mango was well characterized (R2≥0. 99) by Page model. Also, it was observed that the drying time at equilibrium by using a fluidized bed was lower (90 min) than the tray dryer (180 min). Therefore, a fluidized bed dryer was the best method for drying of fruits. The texture of the chips was significantly (P<0.05) different with its slice thickness and drying temperature. The longer drying brought harder in texture. The lower slice thickness of mango chips results the weaker textural (peak) force. The optimum breaking strength (load) was calculated as 6.94 N. The stability of the color closest to the original color of fresh mango was obtained when the mango was dehydrated by a fluidized bed dryer with a citric acid solution and a temperature of 65.72℃ and a slice thickness of 5.15mm. Oil-content of the chips was increased, and the moisture content of chips was decreased with an increase in drying temperature and drying time. The microbial analysis of mango chips has also indicated that the products are generally safe for consumption. The sensory analysis result also indicated that the mango chips fried at 150℃ and a slice thickness of 5.15mm was well accepted by the panelists interms of color, odor, taste, chewiness, flavor, and overall acceptability. The maximum score given by the panelists was 6.56±1.34 when the mango slices were pretreated with citric acid solution and fried at 150oC. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/24315 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | mango | en_US |
| dc.subject | drying | en_US |
| dc.subject | quality | en_US |
| dc.subject | chips | en_US |
| dc.title | Effects of Drying on Quality Attributes of Mango Chips | en_US |
| dc.type | Thesis | en_US |