Effect of Pretreatments and Temperatures on the Drying Characteristics, Thermodynamic and Functional Properties of Oven-Dried Green Mango Pulp (Mangifera indica L.)

Abstract This research investigates different pretreatments and drying temperatures influence on the dehydration kinetics, thermodynamic parameters, and functional properties of green mango pulp slices dried in an oven as sustainable preservation technique. Green mangoes were pretreated with hot water blanching and a 1% citric acid solution, then dried at 60°C, 65°C, and 70°C. Among these, HWB samples demonstrated the shortest drying times, with drying rates increasing with temperature. The Midilli model provided the best fit for describing thin-layer drying behavior. Effective moisture diffusivity ranged from 1.50 × 10⁻⁶ to 2.92 × 10⁻⁶ m²/s, following an Arrhenius-type temperature dependence, with activation energies of 28.67, 26.22, and 39.74 kJ/mol for control, citric acid, and HWB samples, respectively. Functional property analysis revealed significant impacts of temperature and pretreatment on bulk density (BD), water absorption capacity (WAC), and oil absorption capacity (OAC). HWB pretreatment, in particular, resulted in higher BD and WAC, while OAC was lower compared to control samples. These findings highlight the importance of optimizing pretreatment and drying conditions to enhance the quality and functional properties of dried green mango powder, contributing to its potential as a sustainable food ingredient.