Claim · model-written summary
Microbiological parameters of the dried mango met the limits set by the ISO 4833 standard.
- Taxon
- mango
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Mangifera indicae7 - Outcome
- microbiological parameterse6
- Qualifier
- meeting the limits set by the ISO 4833 standarde6
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e6“Concerning the microbiological parameters, we obtained results meeting the limits set by the ISO 4833 standard”
e7“Two drying methods (solar and oven) were used to dry a variety of mango”
Title
Comparison of Two Drying Methods of Mango (Oven and Solar Drying)
Jean Noël Mputu Kanyinda MOJ Food Processing & Technology 2017. doi:10.15406/mojfpt.2017.05.00118
Other claims from this paper (7)
- Intervention effect Sun drying gave a higher drying yield of mango than oven drying (33% vs 26%).
- Intervention effect Sun-dried mango had higher relative humidity (14.17% ± 0.01) than oven-dried mango (8.25% ± 0.01).
- Intervention effect Sun-dried mango showed a decrease in dry matter compared with oven-dried mango.
- Observation Mango dried in the sun had a high concentration of vitamin B6 and vitamin C.
- Observation Mango dried in the sun had a high concentration of mineral elements (Ca, Mg and Fe).
- Observation Vitamins A, D and E were present in the mango after the drying operations.
- Recommendation Solar drying boosts the nutritional properties of mango.