Color Change Kinetics of Mango at Different Maturity Stages during Air Drying

The objective of the present study was to evaluate color changes for the purpose of gathering data of kinetic parameters (rate constant [k] and activation energy [E a]) of color change in mango slices at different maturity stages during air drying using Hunter color parameter values. Samples of green, half-ripe and ripe stages were dried at air velocities of 1.76, 1.80 and 1.91 m/s and temperatures of 50, 60, 70 and 80C. Colors (total color difference [ΔE], chroma [C] and hue [h]) in slices were monitored at 20 min intervals for 240 min. The changes in ΔE value followed the zero-order kinetics, while C and h values followed the first-order kinetics. Analysis of variance showed that the rate constants (k) for ΔE, C and h differ significantly (P < 0.05) with maturity stage, air temperature, air velocity and their interactions. Dependence of k on temperature followed an Arrhenius relationship, regardless of maturity stage and air velocity. Rate constant as a function of air temperature and velocity was found. Practical Applications To obtain a better understanding of the industrial process applications, it is important to model and quantify the kinetics and process yield. This work was intended to provide models that allow describing the effects of air temperature and velocity on color change kinetics of mango slices at different maturity stages during air drying.