article · MOJ Food Processing & Technology
A study compared solar drying and oven drying on a variety of mango to evaluate their effects on yield, moisture, nutrition, and safety. Solar drying produced a higher yield of 33 percent compared to 26 percent for oven drying. Solar-dried mango also retained more relative humidity at 14.17 percent versus 8.25 percent for the oven-dried fruit, but showed a decrease in dry matter. In terms of nutrition, the sun-dried mango contained higher concentrations of vitamin B6, vitamin C, and essential minerals including calcium, magnesium, and iron. Vitamins A, D, and E were detected after both drying processes. Additionally, microbiological testing confirmed that the dried products complied with the safety limits defined by the ISO 4833 standard. Overall, the findings indicate that solar drying is the more effective method for enhancing the nutritional profile of dried mango.
Mangoes are perishable, making efficient preservation methods vital for retaining food value. Demonstrating that solar drying achieves higher yields and preserves crucial vitamins and minerals better than oven drying provides a low-cost processing option. Furthermore, verifying that the product satisfies international microbiological standards confirms that solar drying can maintain food safety alongside high nutritional quality.
This research provides applied comparative data useful for food processors, agricultural cooperatives, and dried-fruit producers seeking to optimise mango preservation. Because the trials tested physical yield, nutritional content, and compliance with the ISO 4833 food safety standard, the approach appears applied and tested, offering immediate guidance for adopting solar drying techniques to produce safe, nutrient-dense dried fruit products.
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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.
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DOI: 10.15406/mojfpt.2017.05.00118
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