Comparison of two drying methods of mango (oven and solar drying)
- MOJ Food Processing & Technology
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zaora Mwamba,1 Karl Tshimenga,1 JeanKayolo,1 Laurette Mulumba,1 Gauthier Gitago,2 Christina Mputu Tshibad,2 Jean Noel Mputu Kanyinda1
Department of Chemistry and Industry, Biochemistry and Food Chemistry Unit, University of Kinshasa, DRCongo - Izaora Mwamba, Department of Chemistry and Industry, Biochemistry and Food Chemistry Unit, University of Kinshasa, DRCongo
- Karl Tshimenga, Department of Chemistry and Industry, Biochemistry and Food Chemistry Unit, University of Kinshasa, DRCongo
- Jean-Kayolo, Department of Chemistry and Industry, Biochemistry and Food Chemistry Unit, University of Kinshasa, DRCongo
- Laurette Mulumba, Department of Chemistry and Industry, Biochemistry and Food Chemistry Unit, University of Kinshasa, DRCongo
- Gauthier Gitago, Microbiological and Physico-Chemical Laboratory, DRCongo
- Christina Mputu Tshibadi, Clinic of Hematology and Oncology, DRCongo
Abstract
Two drying methods (solar and oven) were used to dry a variety of mango. We have a drying yield of 33% for sun dried mango versus 26% for oven dried mango; Relative humidity is 14.17% ± 0.01 for sun dried mango compared with 8.25% ± 0.01 for oven dried mango. We observe a decrease in dry matter for the sun-dried mango compared to oven dried mango. Mango, dried in the sun has a high concentration of vitamin B6, vitamin C and mineral elements (Ca, Mg and Fe). But we also noted the presence of vitamins (A, D and E) after the drying operations. Concerning the microbiological parameters, we obtained results meeting the limits set by the ISO 4833 standard which governs the microbiology of the food chain. The method of solar drying in view of the results obtained proves to be the one that boosts the nutritional properties of mango.
Keywords
Mango, Oven, Solar dryer, Vitamins, Proteins, Minerals, Harvest period, Browning reactions, Preservation, Juices, Jams, Food, Congo, Drying, Favorable, Bees, Coring, Racks
