Comparison of Dehydration Efficiency and Quality of Mango with Different Osmotic Methods

In order to compare the differences in dehydration efficiency and quality of mango under different osmotic methods in summer (30 ℃) and winter (20 ℃) production environments, this paper explored the effects of SSD and LOD on the dehydration efficiency and quality of sugar-stained mango by taking the water loss rate, solid gain rate, effective diffusion coefficient of water, diffusion coefficient of soluble solids, retention rate of V_C and total phenols, and tri-state water conversion as the indexes. The results showed that the dehydration efficiency and nutrient retention rate of solid osmotic were higher than those of liquid osmotic. After 48 h of sugaring, the maximum water loss rate and solid gain rate of SSD40 (sucrose:mangos (w/w) 4:10) were 49% and 5.11% at ambient temperature of 20 ℃, and the retention rates of V_C and total phenols of SSD20 (sucrose:mangos (w/w) 2:10) were 47.43% and 43.66%. At ambient temperature of 30 ℃, the maximum water loss rate and solid gIain rate of SSD40 were 57.41% and 6.36%, and the maximum retention rates of V_C and total phenols of SSD20 were 43.79% and 42.43%. The permeation process changed the binding state of water in mango samples, and the water with high degree of freedom migrated to the direction of low degree of freedom. The results of this study will provide a theoretical reference for the application of solid penetrating pretreatment technology for dried fruit products.