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Processing of Green Mango by Drying and Pickling

MA Hossain
Scientific Officer
Workshop Machinery and Maintenance Division, Bangladesh Rice Research Institute, Gagipur-1701

S Kabir
Professor
BAU, Mymensingh, Bangladesh

MN Islam
Senior Scientific Officer
Senior Scientific Officer, GQN, Bangladesh Rice Research Institute, Gagipur-1701

Ma Haque
Scientific Officer

MT Isllam

Abstract/ Executive Summary:

This study concerns with the processing of green mango by drying and pickling by using mechanical drier under different conditions and different sizes of mango slice. The values of exponent n of the power law equation describing thickness dependence to drying rate constant varies from 0.53 to 0.69 for mango slice instead of 2 as predicted by Fick’s 2^nd law indicates presence of significant external resistance to mass transfer. The activation energy for diffusion of water from mango is 6.42 kcal/gm-mole which is within the normal range. The developed products from treated mango fruits were organoleptically evaluated by taste testing panel of 215 panelists. Mango pickles from green mango were ‘liked very much’ and those from peeled mango were ranked as liked moderately while pickles from dehydrated samples were ranked as ‘liked slightly’.

Keywords: Processing, Green mango, Drying and pickling

Location: Department of Farm Structure, BAU, Mymensingh, Bangladesh

Start Date: 13-02-2008

End Date: 00-00-2009

Program Area: Postharvest and Agro-processing

Commodity: Pickle

Objectives:

Look into proximate composition and drying characteristics as influenced by process variables assess the overall acceptability of proposed products and develop process for preparations of pickles from green mango.

Methodology:

The study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Mango and the other raw materials were collected from local market of Mymensingh for processing of green mango, was used for drying of green mango. The drier consists of several chambers in which tray of products were placed. Air was blown by a fan passed a heater and then across the trays of products being dried. The velocity of air was recorded (0.6 m/s) by an anemometer. For determining the effect of temperature and thickness on the rate of drying, mangoes were washed thoroughly and then peeled with stainless steel knives. The slices of 5 mm, 7mm and 10 mm thickness were made from peeled mangoes using a slicer. Moisture content of the samples was measured by using the method AOAC (1984). Green mango samples of different thickness were placed in single layer and drying commenced in the drier at a constant air velocity (0.6 m/s) and at specific dry bulb temperature. The slices of same thickness were also dried at different temperature such as 50 °C, 55 °C, 60 °C to determine the affect of temperature and drying rate.

Source of Information: Eco-Friendly Agricultural Journal 2(2), 2009: 401-405

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study was conducted to show the influence of temperature on drying behavior of green mango for constant temperature 50, 55, and 60 °C at constant air velocity. Some equations for drying rate were developed according to variation of temperature. It was observed that drying time increased with increase in temperature. Diffusion co-efficient (D_e) versus inverse absolute temperature (T_abs^-1) was plotted and activation energy (Ea) for diffusion of water was calculated and found to be 6.42 Kcal/g-male for mango slice. Green and rehydrated mango pickles were served to the panelists from different social status to judge test on the basis of color, flavor, texture and overall acceptability. Mango pickles from green mango were liked very much and those from peeled mango were ranked as liked moderately, while pickles from rehydrated samples were ranked as liked slightly. This study indicated that good quality pickles could be prepared from mango for home and commercial use. It also indicates a bright prospect of processing of green mango for commercial products. Further investigation is necessary to study the shelf life, economic and safety aspects of the green mango products before commercial exploitation.

Knowledge Management: Journal