Effect of Sucrose Pre-Drying Treatment on Quality of Mango
Dried Mangoes are important exported products of Thailand. However, the drying process is uses long time and
also affect to quality of product, this may affect to acceptability from consumer. The pre-drying treatment by osmotic
dehydration at 70°Brix of sucrose at 60 min with ultrasound makes the lightness value of mangoes sample close to fresh
mangoes sample and decrease the moisture content, water activity including has higher water loss and solid gain than fresh
mangoes sample because the water and oxygen are diffusion from inside to outside of the cells during process. Thus predrying
treatment at 70°Brix of Sucrose at 60 min with ultrasound is optimum condition for Mangoes pre drying treatment.
Keywords - Mango, Pre-drying treatment, Osmotic dehydration, Ultrasonic.