This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70°C) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L*, a*, and b*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60°C. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

서 론
재료 및 방법
    1. 재료
    2. 발포체 제조
    3. 건조분말 제조
    4. 건조 특성
    5. 유효수분확산계수
    6. 색도
    7. 수화 특성
    8. 비타민 C 분석
    9. 전자코 분석
    10. 통계 처리
결과 및 고찰
    1. 건조 특성
    2. 유효수분확산계수
    3. 색도
    4. 수화 특성
    5. Vitamin C
    6. 전자코 분석
요약 및 결론
감사의 글
References

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• 백채완(국립농업과학원 농식품자원부 발효가공식품과 연구원) | Chae-wan Baek (Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
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• 장현욱(국립농업과학원 농식품자원부 발효가공식품과 농업연구사) | Hyun-Wook Jang (Associate Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
• 김하윤(국립농업과학원 농식품자원부 발효가공식품과 농업연구사) | Ha-Yun Kim (Associate Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
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