Solar drying study of mango (Mangifera indica) and determination of glucose content in dehydrated samples

Today, the food industry processes are increasing both the costs and the consumption of energy through fossil fuels. The dehydration process to preserve food is increasingly used worldwide to safeguard both its organoleptic and nutritional properties, so it is essential to use renewable energies to replace conventional technologies. Mexico is a great producer and exporter of different mango varieties, with excellent culinary quality and nutritional properties. In the present work, direct cabinet-type solar dryers were used, and drying times between 420 and 540 min were obtained in fresh samples with 74.5% and 7.5% of initial and final humidity, respectively. Compared to its new mango content, glucose decreased in the dry samples.