“…Moisture ratio of mango samples decreased continuously from initial value of 1% d.b at time 0–0.09% d.b, 0.14% d.b, 0.12% d.b and 0.17% d.b for AEW, AlEW, SMB, and control, respectively at drying time 10. The observed reduction of MR indicated that the internal mass transfer was caused by the water vapour pressure deficit between the fruit tissue centre and surface [ 10 ]. This implies that during the drying process, the heat was transferred from the surface of mango slices towards the inner part of the fruit, which increased the vapour pressure.…”
Section: Resultsmentioning
confidence: 99%
“…This is also explained by the increasing energy of the water molecules during drying process, having the ability to escape easier and faster. Moreover, the decrease in the MR of samples treated both with electrolyzed water and sodium metabisulphite could be explained by slight rise from the slices temperature to drying temperature which enhances the migration of water vapour from mango slices to ambient air [ 10 ]. Fig.…”
Section: Resultsmentioning
confidence: 99%
“…Furthermore, moisture content is removed to certain limit in the food product, which prohibits microbial growth [ 8 ]. Moreover, drying controls the product quality, influences the moisture content and alters some physical (viscosity, hardness and colour), biological (enzymatic and microbial activity), and chemical (aroma, flavor, and palatability) properties of the product [ 9 , 10 ].…”
“…Moisture ratio of mango samples decreased continuously from initial value of 1% d.b at time 0–0.09% d.b, 0.14% d.b, 0.12% d.b and 0.17% d.b for AEW, AlEW, SMB, and control, respectively at drying time 10. The observed reduction of MR indicated that the internal mass transfer was caused by the water vapour pressure deficit between the fruit tissue centre and surface [ 10 ]. This implies that during the drying process, the heat was transferred from the surface of mango slices towards the inner part of the fruit, which increased the vapour pressure.…”
Section: Resultsmentioning
confidence: 99%
“…This is also explained by the increasing energy of the water molecules during drying process, having the ability to escape easier and faster. Moreover, the decrease in the MR of samples treated both with electrolyzed water and sodium metabisulphite could be explained by slight rise from the slices temperature to drying temperature which enhances the migration of water vapour from mango slices to ambient air [ 10 ]. Fig.…”
Section: Resultsmentioning
confidence: 99%
“…Furthermore, moisture content is removed to certain limit in the food product, which prohibits microbial growth [ 8 ]. Moreover, drying controls the product quality, influences the moisture content and alters some physical (viscosity, hardness and colour), biological (enzymatic and microbial activity), and chemical (aroma, flavor, and palatability) properties of the product [ 9 , 10 ].…”
“…37 Dehydration is used to extend the shelf life of food by removing water content, and it is also one of the oldest and most widely used food preservation methods, predating many modern methods such as canning and freezing. 38 Canning is a method of sterilizing foods, including vegetables, by heating them in airtight containers to produce a commercially sterilized product that keeps foods at room temperature for months or even years while maintaining food safety and organoleptic quality. 39 Freezing is a method of preserving vegetables (food) by lowering the temperature to inhibit the growth of microorganisms, 40 and the method has been used in cold regions for centuries.…”
Africans are leaving a period of increased unpredictability of new and emerging crises, from the pandemic to war and climate catastrophes. Only if we invest in boosting our capacity to respond to various crises will Africans be able to survive and thrive. Ethiopia is pursuing diversification of its food and nutrition security. However, preparation and consumption problems contribute to a health risk linked to malnutrition. Thus, the purpose of this review is to scrutinize preparation methods, evaluate nutrient losses, and outline future agendas. Vegetable preparation is neglected in Ethiopia, and the methods, cooking standards, and nutrient loss are all not identified. Likewise, the health risks and fate of malnutrition in the country are increasing extraordinarily. Ethiopian traditions of vegetable cooking are not supported by technology, food makers are not equipped with training, and the government is not concerned about the problems. Vitamins and minerals are entirely lost from vegetables during the cooking process, leading to the development of health risks such as stunting, wasting, and underweight problems. The government does not monitor, check, and evaluate cooked vegetables. Hence, Ethiopia should set cooking standards, and of all methods scrutinized, 2-5 minutes (leafy), 5-10 minutes (roots and tubers), and 3-8 minutes (stem) are recommended by many scholars as the standard for cooking vegetables.
Alternative pre-treatment strategies before drying offer the prospect to minimize drying time, replacing the use of chemicals, and preserving quality of dried fresh products. This study explored the application of low-pressure atmospheric cold plasma (CP) for 5- and 10 min (CP5 and CP10) as pre-treatments prior to processing and hot air drying (60 °C) of ‘Heidi’ mango, while non-treated samples served as control. Changes in tissue microstructure and physicochemical properties, bioactive compounds, and microbial load were evaluated, and seven thin layer drying models were applied. Scanned electron microscope images showed that CP pre-treatments altered the tissue microstructure of dried mango slices compared to control. ‘Heidi’ mango slices with the initial moisture content of 80 ± 0.2% on a wet basis was reduced by 81% and 76% in dried CP5 and CP10 samples, respectively. Drying time was reduced by 20% for CP pre-treated samples in comparison to control samples, and the drying behavior of ‘Heidi’ mango slices was best described by the Logarithmic model (R2, 0.9999 and RMSE, 0.0122). Colour attributes were best retained by sodium metabisulphite (SMB) pre-treated samples, followed by CP5 pre-treated, which performed better than CP10 and control (p ≤ 0.05). Highest total flavanols (15.0 ± 0.4 mg CE 100 g−1) and higher total phenolics (1528.2 ± 23.6 mg GA 100 g−1) were found in CP5 pre-treated samples compared to the control (p ≤ 0.05). Lowest antioxidant activities were found in CP10 pre-treated samples compared to the control (p ≤ 0.05). CP-pretreatment and drying resulted in ≥ 2 Log reduction in microbial load on mango slices. These results demonstrate to the role players in mango value addition chain, the potential of low-pressure CP pretreatment in enhancing/maintaining the bioactive compounds, reducing drying time and microbial load.
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