In this study, the effect of osmotic drying conditions of mangoes on hot air drying was investigated. Four different osmotic agents of 60 Brix, such as S60, SM10, HF80, and SG25, were prepared. Mango slabs were osmotically dried with the agents at a ratio of 1:4 (w/w) for up to 8 hours. SG25 showed the lowest weight reduction and moisture loss during the process. As a result of hot-air drying, all samples showed a high correlation with the Page model (0.9761~0.9997), and the required drying time of all samples that were osmotically dried was reduced compared to the non-osmotically dried group. After hot-air drying, the pH value increased according to the drying temperature. The L, a, and b values and the total polyphenol content also decreased. Through this study, the possibility of osmotic drying was confirmed to increase the efficiency of hot air drying of mangoes, which is expected to contribute to the industrial use of domestic mangoes.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 삼투 건조
    3. 삼투건조 시 물질 이동
    4. 삼투건조 후 이화학적 변화
    5. 열풍건조 및 건조 특성
    6. 열풍건조 망고 절편의 품질 변화
    7. 통계 처리
결과 및 고찰
    1. 삼투건조 시 물질 이동
    2. 삼투건조 중 이화학적 변화
    3. 열풍건조의 drying kinetics
    4. 열풍건조 망고 절편의 품질 특성
요약 및 결론
감사의 글
References

• 오현빈(국립농업과학원 농식품자원부 연구원) | Hyeonbin Oh (Researcher, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
• 심현정(국립농업과학원 농식품자원부 연구원) | Hyun-Jeong Shim (Researcher, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
• 백채완(국립농업과학원 농식품자원부 연구원) | Chae-wan Baek (Researcher, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
• 장현욱(국립농업과학원 농식품자원부 농업연구사) | Hyun-Wook Jang (Associate Researcher, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
• 황영(국립농업과학원 농식품자원부 농업연구관) | Young Hwang (Senior Researcher, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea)
• 조용식(국립농업과학원 농식품자원부 농업연구관) | Yong Sik Cho (Senior Researcher, Dept. of Agro-Food Resources, NAAS, RDA, Wanju 55365, Korea) Corresponding Author