Effect of Freeze Drying Pressure and Operating Time on Mass Balance and Characteristics of Freeze Dried Mango Slices (Mangifera Indica L.)
Suherman (a*), Andhini Putri Trianita (b)
a) Department of Chemical Engineering, Diponegoro University
Jalan Prod. H. Soedharto, SH, Tembalang, Semarang 50275, Indonesia
*hermancrb[at]gmail.com
b) Department of Chemical Engineering, Diponegoro University
Jalan Prod. H. Soedharto, SH, Tembalang, Semarang 50275, Indonesia
*andhinitrianita[at]gmail.com
Abstract
Mango is one of the local food commodities in Indonesia which has a high water and sugar content and is vulnerable to thermal conditions. This study aims to determine the effect of time (t) and pressure (P) freeze dryer on mass balance and the characteristics of freeze dried mango slices produced through 6 kinds of experiments based on time and pressure variations of freeze dryer. Freeze dried mango was then calculated on mass balance and analyzed on moisture content (MC), color, and hedonic test. The value of moisture content on mangoes from all experiments resulted in a value that was in accordance with Indonesian national standardization of dried fruit products. The color of the mango does not have a significant change that has a distinctive color of the type of gedong gincu mango was bright orange to dark orange caused by drying with low temperatures can maintain the chemical structure of the material. The presence of moisture content and color values in the freeze dried mango slices produced affects the level of panelists preference for the product.
Keywords: characteristic, freeze drying, mango, mass balance, moisture content
Topic: Environmentally Sustainable Agriculture