Quality analysis of fresh and dried mangoes

Organic acids, sugar and colour define the quality and the taste of mangoes. The quality deteriorates during drying on a single-layer-dryer. Quality losses can be reduced by using drying parameters that influence the qualityless. In this research,the contents of ascorbic acid, organic acids and sugar as well as colour changes and shrinkage are analysed. Analyses are carried out at different temperatures, dew point temperatures and air velocities using HPLC, IC and UV/Vis- spectrometry. The quality criteria showed the lowest changes at a temperature of 60°C, dew point temperature of 20°C and an air velocity of 0.9m/s. (Author)