References
- Adepoju, L.A., and Z.D. Osunde. 2017. Effect of pretreatments and drying methods on some qualities of dried mango (Mangifera indica) fruit. Agric. Eng. Int: CIGR J 19(1):187–194.
- Afolabi, T.J., T.Y. Tunde-Akintunde, and J.A. Adeyanju. 2015. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices. J. Food Sci. Technol 52(5):2731–2740. doi: https://doi.org/10.1007/s13197-014-1365-z.
- Agarry, S.E., A.O. Ajani, and M.O. Aremu. 2013. Thin layer drying kinetics of pineapple: Effect of blanching temperature-time combination. Nig. J. Basic Appl. Sci 21(1):1–10. doi: https://doi.org/10.4314/njbas.v21i1.1.
- Akther, S., A. Sultana, M.R. Badsha, M.M. Rahman, M.A. Alim, and A.M. Amin. 2020. Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods. Int. J. Food Prop. 23(1):2201–2216. doi: https://doi.org/10.1080/10942912.2020.1849278.
- Altendorf, S. 2019. Major tropical fruits market review 2017. FAO, Rome. 10 pp. Licence: CC BY-NC-SA 3.0 IGO.
- AOAC. 2000. Official methods of analysis. The Association of Official Analytical Chemists. 17th. Method 925.10. Gaithersburg, Md.: AOAC International, Maryland, USA.
- Aral, S., and A. Bese. 2016. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage and rehydration capacity. Food Chem. 210:577–584. doi: https://doi.org/10.1016/j.foodchem.2016.04.128.
- Aregbesola, O.A., B.S. Ogunsina, A.E. Sofolahan, and N.N. Chime. 2015. Mathematical modeling of thin-layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels. Niger. Food J. 33:83–89. doi: https://doi.org/10.1016/j.nifoj.2015.04.012.
- Aziz, N.A.A., L.M. Wong, R. Bhat, and L.H. Cheng. 2012. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in term of chemical composition, antioxidant compounds and functional properties. J. Sci. Food Agric. 92(3):557–563. doi: https://doi.org/10.1002/jsfa.4606.
- Bezerra, C., L. Silva, D. Correa, and A.A. Rodrigues. 2015. Modeling study for moisture diffusivities and moisture transfer coefficient in drying of passion fruit peel. Int. J. Heat Mass Tran. 85:750–755. doi: https://doi.org/10.1016/j.ijheatmasstransfer.2015.02.027.
- Bhandari, B., N. Bansal, M. Zhang, and P. Schuck. 2013. Handbook of food powders: Processes and properties. Woodhead publishing, Cambridge, UK.
- Brar, H.S., P. Kaur, J. Subramanian, G.R. Nair, and A. Singh. 2020. Effect of chemical pretreatment on drying kinetics and physicochemical characteristics of yellow European plums. Int. J. Fruit Sci 20(sup2):S252–S279. doi: https://doi.org/10.1080/15538362.2020.1717403.
- Chakraverty, A., and R.P. Singh. 2014. Postharvest technology and food process engineering. CRC Press, New York.
- Chegini, G.R., and B. Ghobadian. 2005. Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technol. 23:657–668. doi: https://doi.org/10.1081/DRT-200054161.
- Chen, J., Y. Zhou, S. Fang, Y. Meng, X. Kang, X. Xu, and X. Zuo. 2013. Mathematical modelling of hot air drying kinetics of Momordica charantia slices and its color change. Adv. J. Food Sci. Technol 5(9):1214–1219. doi: https://doi.org/10.19026/ajfst.5.3085.
- Chowdhury, M.M.I., B.K. Bala, and M.A. Haque. 2011. Mathematical modeling of thin-layer drying of jackfruit leather. J. Food Process. Preserv 35(6):797–805. doi: https://doi.org/10.1111/j.1745-4549.2011.00531.x.
- Corzo, O., N. Bracho, and C. Alvarez. 2011. Determination of suitable thin layer model for air-drying of mango slices (Mangifera indica L.) at different air temperatures and velocities. J. Food Process Eng. 34:332–350. doi: https://doi.org/10.1111/j.1745-4530.2009.00360.x.
- Crank, J. 1975. The mathematics of diffusion. 2nd ed. Clarendon Press, Oxford, UK.
- Da Silva, W.P., C.M.D.P.S. E Silva, F.J.A. Gama, and J.P. Gomes. 2014. Mathematical models to describe thin-layer drying and to determine the drying rate of whole bananas. J. Saudi Soc. Agric. Sci. 13:67–74. doi: https://doi.org/10.1016/j.jssas.2013.01.003.
- Dehghannya, J., M. Pourahmad, B. Ghanbarzadeh, and H. Ghaffari. 2019. Heat and mass transfer enhancement during the foam-mat drying process of lime juice: Impact of convective hot air temperature. Int. J. Therm. Sci. 135:30–43. doi: https://doi.org/10.1016/j.ijthermalsci.2018.07.023.
- Deng, L.-Z., A.S. Mujumdar, Q. Zhang, X.-H. Yang, J. Wang, Z. Zheng, Z.-J. Gao, and H.-W. Xiao. 2019. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review. Crit. Rev. Food Sci. Nutr 59(9):1408–1432. doi: https://doi.org/10.1080/10408398.2017.1409192.
- Dereje, B., and S. Abera. 2020. Effect of pretreatments and drying methods on the quality of dried mango (Mangifera Indica L.). Slices. Cogent Food Agric. 6:1747961. doi: https://doi.org/10.1080/23311932.2020.1747961.
- Dinrifo, R.R. 2012. Effects of pre-treatments on drying kinetics of sweet potato slices. Agric. Eng. Int. CIGR J. 14:136–145.
- Doymaz, I. 2010. Evaluation of mathematical models for prediction of thin-layer drying of banana slices. Int. J. Food Prop. 13(3):486–497. doi: https://doi.org/10.1080/10942910802650424.
- Garba, U., S. Kaur, S. Gurumayum, and P. Rasane. 2015. Effect of hot water blanching time and drying temperature on the thin layer drying kinetics and anthocyanin degradation in black carrot (Daucus carota L.) shreds. Food Technol. Biotech 53(3):324–330. doi: https://doi.org/10.17113/ftb.53.03.15.3830.
- Goyal, R.K., A.R.P. Kingsly, M.R. Manikantan, and S.M. Ilyas. 2006. Thin-layer drying kinetics of raw mango slices. Biosyst. Eng. 95(1):43–49. doi: https://doi.org/10.1016/j.biosystemseng.2006.05.001.
- Grabowski, J., V.D. Truong, and C. Daubert. 2006. Spray-drying of amylase hydrolyzed sweet potato puree and physicochemical properties of the powder. J. Food Sci. 71(5):E209–E217. doi: https://doi.org/10.1111/j.1750-3841.2006.00036.x.
- Jafari, S.M., M.G. Ghalenoei, and D. Dehnad. 2017. Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder. Powder Technol. 311:59–65. doi: https://doi.org/10.1016/j.powtec.2017.01.070.
- Junqueira, J.R.J., J.L.G. Correa, H.M. De Oliveira, R.I.S. Avelar, and L.A.S. Pio. 2017. Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters. LWT-Food Sci. Technol. 82:404–410. doi: https://doi.org/10.1016/j.lwt.2017.04.072.
- Kandasamy, P., N. Varadharaju, D.S. Dhakre, and S. Smritikana. 2019. Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder. Int. Food Res. J. 26(3):819–829.
- Kumar, N., B.C. Sarkar, and H.K. Sharma. 2012. Mathematical modeling of thin layer hot air drying of carrot pomace. J. Food Sci. Technol 49(1):33–41. doi: https://doi.org/10.1007/s13197-011-0266-7.
- Lauricella, M., S. Emanuele, G. Calvaruso, M. Giuliano, and A. D’Anneo. 2017. Multifaceted health benefits of Mangifera indica L. (Mango): The inestimable value of orchards recently planted in sicilian rural areas. Nutrients. 9:525. doi: https://doi.org/10.3390/nu9050525.
- Malaikritsanachalee, P., W. Choosri, and T. Choosri. 2018. Study on kinetics of flow characteristics in hot air drying of pineapple. Food Sci. Biotechnol 27(4):1047–1055. doi: https://doi.org/10.1007/s10068-018-0357-6.
- Mazandarani, Z., N. Aghajani, A.D. Garmakhany, M.J.B. Ardalan, and M. Nouri. 2017. Mathematical modeling of thin-layer drying of pomegranate (Punica granatum L.) arils: Various drying methods. J. Agric. Sci. Technol 19:1527–1537.
- Mim, F.S., S.M. Galib, M.F. Hasan, and S.A. Jerin. 2018. Automatic detection of mango ripening stages: An application of information technology to botany. Sci. Hortic. 237:156–163. doi: https://doi.org/10.1016/j.scienta.2018.03.057.
- Narayana, C.K., B.K. Pandey, S.K. Malhotra, and V. Pandey. 2014. Technical bulletin on postharvest losses in selected fruits and vegetables in India (A compilation). ICAR-Indian Institute of Horticultural Research, Bengaluru, India. 25 Sep. 2019. https://iihr.res.in/sites/default/files/post%20harvestfinalcolour_0.pdf
- Nyangena, I.O., W.O. Owino, S. Imathiu, and J. Ambuko. 2019. Effect of pretreatments prior to drying on antioxidant properties of dried mango slices. Scientific African. 6:e00148. doi: https://doi.org/10.1016/j.sciaf.2019.e00148.
- Olanipekun, B.F., T.Y. Tunde-Akintunde, O.J. Oyelade, M.G. Adebisi, and T.A. Adenaya. 2015. Mathematical modelling of thin-Layer pineapple drying. J. Food Process. Preserv 39(6):1431–1441. doi: https://doi.org/10.1111/jfpp.12362.
- Onwude, D.I., N. Hashim, N.B. Janius, N.M. Nawi, and K. Abdan. 2016. Modeling the thin-layer drying of fruits and vegetables: A review. Compr. Rev. Food Sci. Food Saf. 15:599–618. doi: https://doi.org/10.1111/1541-4337.12196.
- Orikasa, T., L. Wu, T. Shiina, and A. Tagawa. 2008. Drying characteristics of kiwifruit during hot air drying. J. Food Eng. 85:303–308. doi: https://doi.org/10.1016/j.jfoodeng.2007.07.005.
- Prabhakararao, P.G., G. Narsingrao, A. Nagender, T. Jyothirmayi, and A. Satyanarayana. 2012. Standardization, chemical characterization and storage studies of an instant Pulihora mix based on raw mango. Indian J. Tradit. Know 11(1):90–95.
- Ramallo, L.A., and R.H. Mascheroni. 2012. Quality evaluation of pineapple fruit during the drying process. Food Bioprod Process. 90:275–283. doi: https://doi.org/10.1016/j.fbp.2011.06.001.
- Ranganna, S. 1986. Handbook of analysis and quality control for fruit and vegetable products. 2nd ed. Tata McGraw-Hill publishing company limited New Delhi, India.
- Rayaguru, K., and W. Routray. 2012. Mathematical modeling of thin-layer drying kinetics of stone apple slices. Int. Food Res. J. 19(4):1503–1510.
- Senadeera, W., B.R. Bhandari, G. Young, and B. Wijesinghe. 2003. Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. J. Food Eng. 58:277–283. doi: https://doi.org/10.1016/S0260-8774(02)00386-2.
- Sogi, D.S., M. Siddiq, and K.D. Dolan. 2015. Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques. LWT-Food Sci. Technol 62(1):564–568. doi: https://doi.org/10.1016/j.lwt.2014.04.015.
- Taşeri, L., M. Aktaş, S. Şevik, M. Gülcü, G.U. Seçkin, and B. Aktekeli. 2018. Determination of drying kinetics and quality parameters of grape pomace dried with a heat pump dryer. Food Chem. 260:152–159. doi: https://doi.org/10.1016/j.foodchem.2018.03.122.
- Udomkun, P., B. Mahayothee, M. Nagle, and J. Müller. 2014. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. Int. J. Food Sci. Technol 49(4):1122–1131. doi: https://doi.org/10.1111/ijfs.12408.
- Vardin, H., and F.M. Yılmaz. 2018. The effect of blanching pre-treatment on the drying kinetics, thermal degradation of phenolic compounds and hydroxymethyl furfural formation in pomegranate arils. Ital. J. Food Sci. 30(1):156–169. doi: https://doi.org/10.14674/IJFS-947.
- Wang, Z., J. Sun, X. Liao, F. Chen, G. Zhao, J. Wu, and X. Hu. 2007. Mathematical modeling on hot air drying of thin layer apple pomace. Food Res. Int. 40:39–46. doi: https://doi.org/10.1016/j.foodres.2006.07.017.
- Yılmaz, F.M., and A.Z. Bastıoğlu. 2020. Production of phenolic enriched mushroom powder as affected by impregnation method and air drying temperature. LWT-Food Sci. Technol. 122:109036. doi: https://doi.org/10.1016/j.lwt.2020.109036.
- Zafar, T.A., and J.S. Sidhu. 2017. Composition and nutritional properties of mangoes, p. 217–236. In: M. Siddiq, J.K. Brecht, and J.S. Sidhu (eds.). Handbook of mango fruit: Production, postharvest science, processing technology and nutrition. John Wiley & Sons, New Jersey.