Drying ripe mango slices using step-down temperature far-infrared-hot air techniques.
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| Title: | Drying ripe mango slices using step-down temperature far-infrared-hot air techniques. |
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| Authors: | Suwit Paengkanya1 suwit.p@rmutp.ac.th, Sutinon Patcharatvirakul1 sutinon-pa@rmutp.ac.th, Ponlakrit Kumklam2 ponlakrit.k@rmutp.ac.th |
| Source: | International Journal of Agricultural & Biological Engineering. Dec2025, Vol. 18 Issue 6, p281-289. 9p. |
| Subjects: | Mango, Infrared heating, Food quality, Energy consumption, Sustainability, Evaporation (Chemistry), Drying apparatus, Food dehydration |
| Abstract: | A key challenge in food drying is achieving an optimal balance between processing efficiency, energy consumption, and maintaining high quality in the final product. This study investigates three drying methods for mango slices: conventional hot air drying (HA), far-infrared combined hot air drying (FIRHA), and step-down temperature FIRHA. The effects of various operating parameters were analyzed, including drying medium temperature and the influence of far-infrared assistance, on the drying kinetics and quality attributes of the mango slices. The quality attributes assessed include color, shrinkage percentage, texture profile, water activity, microstructure, and energy consumption. The results indicate that the drying rates for FIRHA were significantly higher than those for HA. Mango slices dried using FIRHA and step-down temperature FIRHA exhibited greater lightness and greenness, along with increased crispness, while demonstrating lower yellowness compared to those dried by HA. The far-infrared assistance resulted in larger pore sizes and a higher void area fraction in the mango slices, but it also led to reduced hardness and shrinkage percentage compared to those dried using HA. In terms of specific energy consumption, the electric heater consumed significantly more energy than the far-infrared radiator and blower. Additionally, the total specific energy consumption of step-down temperature FIRHA was lower than that of both HA and FIRHA under all drying conditions. Based on these findings, this study recommends using step-down temperature FIRHA at 90°C for 1 h for the effective drying of mango slices, offering an optimal solution to the core challenges in the field. Ultimately, this work provides a valuable framework and empirical evidence for the adoption of hybrid drying technologies, contributing significantly to the fields of food engineering and sustainable agricultural processing. [ABSTRACT FROM AUTHOR] |
| Copyright of International Journal of Agricultural & Biological Engineering is the property of International Journal of Agricultural & Biological Engineering and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 191030921 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Drying ripe mango slices using step-down temperature far-infrared-hot air techniques. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Suwit+Paengkanya%22">Suwit Paengkanya</searchLink><relatesTo>1</relatesTo><i> suwit.p@rmutp.ac.th</i><br /><searchLink fieldCode="AR" term="%22Sutinon+Patcharatvirakul%22">Sutinon Patcharatvirakul</searchLink><relatesTo>1</relatesTo><i> sutinon-pa@rmutp.ac.th</i><br /><searchLink fieldCode="AR" term="%22Ponlakrit+Kumklam%22">Ponlakrit Kumklam</searchLink><relatesTo>2</relatesTo><i> ponlakrit.k@rmutp.ac.th</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Agricultural+%26+Biological+Engineering%22">International Journal of Agricultural & Biological Engineering</searchLink>. Dec2025, Vol. 18 Issue 6, p281-289. 9p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Mango%22">Mango</searchLink><br /><searchLink fieldCode="DE" term="%22Infrared+heating%22">Infrared heating</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink><br /><searchLink fieldCode="DE" term="%22Energy+consumption%22">Energy consumption</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Evaporation+%28Chemistry%29%22">Evaporation (Chemistry)</searchLink><br /><searchLink fieldCode="DE" term="%22Drying+apparatus%22">Drying apparatus</searchLink><br /><searchLink fieldCode="DE" term="%22Food+dehydration%22">Food dehydration</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: A key challenge in food drying is achieving an optimal balance between processing efficiency, energy consumption, and maintaining high quality in the final product. This study investigates three drying methods for mango slices: conventional hot air drying (HA), far-infrared combined hot air drying (FIRHA), and step-down temperature FIRHA. The effects of various operating parameters were analyzed, including drying medium temperature and the influence of far-infrared assistance, on the drying kinetics and quality attributes of the mango slices. The quality attributes assessed include color, shrinkage percentage, texture profile, water activity, microstructure, and energy consumption. The results indicate that the drying rates for FIRHA were significantly higher than those for HA. Mango slices dried using FIRHA and step-down temperature FIRHA exhibited greater lightness and greenness, along with increased crispness, while demonstrating lower yellowness compared to those dried by HA. The far-infrared assistance resulted in larger pore sizes and a higher void area fraction in the mango slices, but it also led to reduced hardness and shrinkage percentage compared to those dried using HA. In terms of specific energy consumption, the electric heater consumed significantly more energy than the far-infrared radiator and blower. Additionally, the total specific energy consumption of step-down temperature FIRHA was lower than that of both HA and FIRHA under all drying conditions. Based on these findings, this study recommends using step-down temperature FIRHA at 90°C for 1 h for the effective drying of mango slices, offering an optimal solution to the core challenges in the field. Ultimately, this work provides a valuable framework and empirical evidence for the adoption of hybrid drying technologies, contributing significantly to the fields of food engineering and sustainable agricultural processing. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of International Journal of Agricultural & Biological Engineering is the property of International Journal of Agricultural & Biological Engineering and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.25165/j.ijabe.2O251806.9770 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 281 Subjects: – SubjectFull: Mango Type: general – SubjectFull: Infrared heating Type: general – SubjectFull: Food quality Type: general – SubjectFull: Energy consumption Type: general – SubjectFull: Sustainability Type: general – SubjectFull: Evaporation (Chemistry) Type: general – SubjectFull: Drying apparatus Type: general – SubjectFull: Food dehydration Type: general Titles: – TitleFull: Drying ripe mango slices using step-down temperature far-infrared-hot air techniques. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Suwit Paengkanya – PersonEntity: Name: NameFull: Sutinon Patcharatvirakul – PersonEntity: Name: NameFull: Ponlakrit Kumklam IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 12 Text: Dec2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 19346344 Numbering: – Type: volume Value: 18 – Type: issue Value: 6 Titles: – TitleFull: International Journal of Agricultural & Biological Engineering Type: main |
| ResultId | 1 |
