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.

Dehydration is the one of the simplest ways to improve the shelf-life of fruits and vegetables by reducing the moisture content. Dehydration operations are important steps in food processing industry, which involves a process of moisture removal due to simultaneous heat and mass transfer. Drying provides a longer shelf-life to the food, cheaper transportation cost, and smaller space demand during storage. Hot-air drying of hamcho pieces were carried out to compare the influence of blanching at 90℃ for 5 min as a pre-treatment on the drying kinetics at temperatures of 50℃, 60℃, and 80℃ at a constant airflow velocity of 0.66 m/s. The pretreatment had significant effects on the moisture content of the hamcho samples. In all the drying temperature selected, the blanched samples had shorter drying time than the control. Based on these comparisons it is seen that blanching treatment prior to drying could improve the drying kinetics of hamcho samples at all drying temperatures. The activation energy was calculated by plotting the natural logarithm of drying rate constant (k) versus the reciprocal of the absolute temperature. It turned out to be 36.90 and 30.76 kJ/mol for the control and blanched sample, respectively.

ANOVA 분석을 통해 건조온도와 건조시간이 열풍건조 와 냉풍건조의 중요변수임을 알 수 있었으며 복분자의 반건 조를 위해서는 열풍건조의 경우 65.8℃, 4.3시간이 적당하 였고 냉풍건조의 경우 비슷한 정도의 건조수분함량까지 28.2시간이 걸렸다. 그러나 건조온도가 높아지면 vitamin C와 ellagic acid의 함량이 줄어드는 등 품질적 열화가 심하 게 나타났다. 또한 생리활성물질들은 냉풍건조에서 전반적 으로 더 잘 보존 되었으며 총폴리페놀의 함량에서는 더욱 그러하였다. 따라서 냉풍건조방법은 고품질의 반건조 복분 자 제조에 적합한 건조방법이며 최적 건조조건은 21.3℃, 28.2시간으로 나타났다.