Moisture Diffusivity During Drying of Pineapple and Mango Leather as Affected by Sucrose, Pectin, and Maltodextrin

Abstract

The effect of the addition of sucrose (0, 5, 10%), pectin (0, 1, 2%), and maltodextrin (0, 2.5, 5%) on the moisture diffusion from pineapple and mango pulp during the making of fruit leather was studied in a cabinet drier. The drying rate of both pineapple and mango leather was reduced by the addition of sucrose, pectin, and maltodextrin. Drying rate constant of both pineapple and mango leather was most significantly affected by sucrose followed by maltodextrin and pectin. The drying rate constant (k) of 0.214 and 0.116 1/h was lowest in the pineapple and mango pulp containing 10, 2, and 5% of sucrose, pectin, and maltodextrin, respectively. The experimental moisture effective diffusivity varied from 6.64–12.93 × 10−7 m2/sec and 1.65–4.03 × 10−7 m2/sec for pineapple and mango leather, respectively, and the coefficient of determination (R2) of regression coefficients for effective moisture diffusivity was 0.82 and 0.96, respectively. The effect of addition of pectin was most significant on moisture diffusivity both in pineapple and mango leather.