Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfit...

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Bibliographic Details
Main Authors: Alioune Diop, Jean-Michel Méot, Mathieu Léchaudel, Frédéric Chiroleu, Nafissatou Diop Ndiaye, Christian Mertz, Mady Cissé, Marc Chillet
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/5/656