Green Mango Essay

Introduction

Mango (Mangifera indica L.) is called as ‘The King of Fruits’ preferred by all sections of people for its succulence, exotic flavor and excellent taste throughout the world. Mango is rich in nutrients and good source of carbohydrates, vitamin C and vitamin A. (Goyal et al 2006). Other antioxidant activity like polyphenols impart health promoting properties to mango ( Sogi et al 2012). The food and agriculture organization of the United Nations estimates worldwide mango production at 43.3 million metric tons in 2013. (anon 2013) .India is second largest producer of mangoes with 42% of the world production nearly 46.74% of world wide area (anon 2014a) india horticulture data base). India is the largest exporter of fresh mangoes

When the moisture ratio start decreasing continuously with increase in the drying time shows that the results can be interpreted by using Fick’s diffusion model. For effective moisture diffusivity the shape of selected crop green mangoes were assumed as slab. In addition, moisture movement during drying occurred only in the direction of material thickness. The external resistance to moisture transfer was negligible and the moisture distribution inside slices before drying was uniform. When the plot of logarithm of moisture ratio (ln MR) versus drying time is linear, the moisture diffusivity assumes an independent function of moisture content. In this case, the change of moisture content can be described by the following equation (Crank

The increase in temperature, the effective diffusivity increased due to the increase in vapor pressure inside the sample. Similar result was observed by (Meisami-asl et al 2010) for apple slices.

The highest effective diffusivity value of Green Mango 1.91 × 10-10 m2/ sec was obtained for 700C drying temperature while the lowest 1.12 × 10-10 m2/sec was obtained at 70-60-500C. In literature Corzo et al (2008) showed in research the Deff values ranged approximately from 1.74 × 10-10 to 3.15 × 10-10 m2/sec of green mango.

3.4 Optimization of the drying process of green mango on the basis of physico-chemical properties

Shrinkage ratio

The shrinkage ratio (SR) of tray dried green mango slices varied in the varied from 0.28 to 0.69. The minimum SR (0.28) was found for 0.4g/cm3 loading density sample dried at 70°C temperature.

The effect of temperature and loading density on shrinkage ratio (SR) of green mango slices are presented in Table 6 which shows that at a constant loading density (0.6 g/cm3) shrinkage ratio decreased with increasing temperature from 0.61 to 0.34 and for constant temperature (50°C), the SR increased (0.57 to 0.66) with increasing loading