Effects of Ultrasound and Microwave-Hot Air Drying on the Drying Kinetics and Physicochemical Properties of Mango Powder

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dc.authorid0000-0002-6637-7666
dc.contributor.authorAhmed, Ahmed Abdirahman
dc.contributor.authorYildiz, Gokcen
dc.date.accessioned2026-02-08T15:15:43Z
dc.date.available2026-02-08T15:15:43Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis study evaluated the effects of ultrasound (ULS) pretreatment (15 and 30 min) combined with different drying methods-hot air drying (HAD), microwave drying (MW), and hybrid microwave-hot air drying (MW-HAD)-on the drying kinetics and physicochemical attributes of mango powder. Results demonstrate that 30 min ULS pretreatment with MW-HAD (200 W + 70 degrees C) significantly enhanced drying efficiency, reducing processing time by 80% (p < 0.05). However, quality outcomes were method-dependent: MW drying at 200 W without pretreatment optimally preserved bioactive compounds, maintaining phenolic content (1431.86 mg/100 g GA dry weight) and antioxidant capacity (23.41 mu mol Trolox/g dry weight). Conversely, HAD at 70 degrees C without pretreatment produced powders with superior physical properties, including higher bulk density (0.35 g/cm3) and improved flow characteristics (CI = 33.35). Functional properties were most enhanced by ULS pretreatment, which increased water solubility index (42.32%) and swelling capacity (48.91 mL/g). These findings provide a framework for industrial process selection: MW drying for nutrient retention, HAD for powder handling, and ULS pretreatment MW-HAD for time-sensitive production. The study emphasizes the importance of method selection based on targeted quality parameters in mango powder processing. Furthermore, future research should focus on optimizing ULS parameters to simultaneously maximize efficiency and quality, facilitating the industrial adoption of this promising technology.
dc.identifier.doi10.1155/ijfo/6693603
dc.identifier.issn2356-7015
dc.identifier.issn2314-5765
dc.identifier.issue1
dc.identifier.pmid41473926
dc.identifier.scopus2-s2.0-105026308987
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1155/ijfo/6693603
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5935
dc.identifier.volume2025
dc.identifier.wosWOS:001650204300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjecthot air drying
dc.subjectmango powder
dc.subjectmicrowave
dc.subjectpretreatment
dc.subjectultrasound
dc.titleEffects of Ultrasound and Microwave-Hot Air Drying on the Drying Kinetics and Physicochemical Properties of Mango Powder
dc.typeArticle

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