Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications

Abdoulaye Tamba

doi:doi:10.11648/j.ijfet.20250902.14

Research Article |

| Peer-Reviewed

Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications

Abdoulaye Tamba^*

Published in International Journal of Food Engineering and Technology (Volume 9, Issue 2)

Received: 1 December 2025 Accepted: 15 December 2025 Published: 29 December 2025

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Immersion–impregnation dehydration is an emerging pre-treatment technique used in fruit processing to partially remove water, improve structural stability, and enhance final drying efficiency. Mango (Mangifera indica L.), a climacteric tropical fruit valued for its sensory and nutritional qualities, remains challenging to process due to its high moisture content, thermal sensitivity, and pronounced seasonality. Immersion–impregnation relies on osmotic mass transfer, during which water diffuses outward while solutes migrate into plant tissues under controlled thermodynamic gradients. Recent studies have shown that this approach can increase water loss, shorten drying time, reinforce tissue microstructure, and preserve bioactive compounds prior to conventional or advanced drying operations. This review summarizes current scientific and technological advances related to immersion–impregnation dehydration applied to mango. It examines key process parameters—such as solute concentration, immersion time, temperature, osmotic solution composition, hydrodynamic effects, and fruit microstructure—and evaluates their influence on mass transfer behaviour, activation energy, solute gain, and final product quality. Comparative findings between continuous and intermittent immersion methods are presented, together with recent technological developments that support industrial scalability. The review also identifies major scientific and operational challenges, including process modelling, energy–quality optimization, and standardization for use in emerging economies. Finally, future perspectives highlight the potential of hybrid dehydration strategies, sustainable osmotic solutions, and automation-based process control to support large-scale industrial implementation.

Published in	International Journal of Food Engineering and Technology (Volume 9, Issue 2)
DOI	10.11648/j.ijfet.20250902.14
Page(s)	85-95
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Mango, Immersion-impregnation Dehydration, Drying Kinetics, Process Optimization

References

[1]	E. A. Tesema, M. A. Delele, S. W. Fanta, F. B. Masrie, M. A. Workie, and E. A. Tsegaye, “Design, development, and performance evaluation of baffled solar mango slice dryer,” Case Stud. Therm. Eng., vol. 74, p. 106786, Oct. 2025, https://doi.org/10.1016/j.csite.2025.106786
[2]	M. A. Ullah, A. M. Kiloes, A. A. Aziz, and D. C. Joyce, “Impact of factors contributing to internal disorders of mango (Mangifera indica L.) fruit—A systematic literature review,” Sci. Hortic., vol. 331, p. 113150, May 2024, https://doi.org/10.1016/j.scienta.2024.113150
[3]	C. P. Lamilla, S. R. Vaudagna, S. M. Alzamora, M. Mozgovoj, and A. Rodriguez, “Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes,” Innov. Food Sci. Emerg. Technol., vol. 71, p. 102725, July 2021, https://doi.org/10.1016/j.ifset.2021.102725
[4]	M. Bekele, N. Satheesh, and S. J. a, “Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam,” Sci. Afr., vol. 7, p. e00277, Mar. 2020, https://doi.org/10.1016/j.sciaf.2020.e00277
[5]	D. Li et al., “Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation,” Food Biosci., vol. 52, p. 102497, Apr. 2023, https://doi.org/10.1016/j.fbio.2023.102497
[6]	S. Fongin, K. Kawai, N. Harnkarnsujarit, and Y. Hagura, “Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits,” J. Food Eng., vol. 210, pp. 91–97, Oct. 2017, https://doi.org/10.1016/j.jfoodeng.2017.04.025
[7]	L. Yao, L. Fan, and Z. Duan, “Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices,” Food Chem., vol. 305, p. 125477, Feb. 2020, https://doi.org/10.1016/j.foodchem.2019.125477
[8]	K. Zou, J. Teng, L. Huang, X. Dai, and B. Wei, “Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying,” LWT - Food Sci. Technol., vol. 51, no. 1, pp. 253–259, Apr. 2013, https://doi.org/10.1016/j.lwt.2012.11.005
[9]	J. Jimenez-Hernandez et al., “Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin,” LWT - Food Sci. Technol., vol. 79, pp. 609–615, June 2017, https://doi.org/10.1016/j.lwt.2016.11.016
[10]	P. Labaky et al., “Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology ‘intensification of vaporization by decompression to the vacuum,’” Innov. Food Sci. Emerg. Technol., vol. 95, p. 103739, July 2024, https://doi.org/10.1016/j.ifset.2024.103739
[11]	H. A. Makroo, P. K. Prabhakar, N. K. Rastogi, and B. Srivastava, “Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior,” LWT, vol. 103, pp. 316–324, Apr. 2019, https://doi.org/10.1016/j.lwt.2019.01.003
[12]	C. Tsopwo Zena and Y. Jiokap Nono, “Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I),” Heliyon, vol. 10, no. 16, p. e35808, Aug. 2024, https://doi.org/10.1016/j.heliyon.2024.e35808
[13]	A. Putranto and X. D. Chen, “An assessment on modeling drying processes: Equilibrium multiphase model and the spatial reaction engineering approach (S-REA),” Chem. Eng. Res. Des., vol. 94, pp. 660–672, Feb. 2015, https://doi.org/10.1016/j.cherd.2014.10.007
[14]	A. C. Ribeiro, E. F. D. Januario, T. B. Vidovix, A. M. S. Vieira, E. da C. N. F. de A. Duarte, and R. Bergamasco, “Synthesis of a novel functionalized biosorbent from mango stone and its application in the pharmaceutical’s removal from water and a synthetic mixture,” Chemosphere, vol. 346, p. 140520, Jan. 2024, https://doi.org/10.1016/j.chemosphere.2023.140520
[15]	M. Maldonado and J. Gonzalez Pacheco, “Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries,” Heliyon, vol. 8, no. 1, p. e08788, Jan. 2022, https://doi.org/10.1016/j.heliyon.2022.e08788
[16]	N. Indrati, N. Phonsatta, P. Poungsombat, S. Khoomrung, P. Sumpavapol, and A. Panya, “Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process,” Front. Nutr., vol. 9, Sept. 2022, https://doi.org/10.3389/fnut.2022.934842
[17]	J. P. dos Santos Neto, M. W. D. de Assis, I. P. Casagrande, L. C. Cunha Junior, and G. H. de Almeida Teixeira, “Determination of ‘Palmer’ mango maturity indices using portable near infrared (VIS-NIR) spectrometer,” Postharvest Biol. Technol., vol. 130, pp. 75–80, Aug. 2017, https://doi.org/10.1016/j.postharvbio.2017.03.009
[18]	I. Sulistyawati, R. Verkerk, V. Fogliano, and M. Dekker, “Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects,” J. Food Eng., vol. 280, p. 109985, Sept. 2020, https://doi.org/10.1016/j.jfoodeng.2020.109985
[19]	I. Ahmed, I. M. Qazi, and S. Jamal, “Developments in osmotic dehydration technique for the preservation of fruits and vegetables,” Innov. Food Sci. Emerg. Technol., vol. 34, pp. 29–43, Apr. 2016, https://doi.org/10.1016/j.ifset.2016.01.003
[20]	“Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus,” Sustain. Food Technol., vol. 1, no. 3, pp. 404–414, June 2023, https://doi.org/10.1039/d2fb00036a
[21]	J. E. Gonzalez-Perez, O. Jimenez-Gonzalez, N. Ramírez-Corona, J. A. Guerrero-Beltran, and A. López-Malo, “Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration,” Innov. Food Sci. Emerg. Technol., vol. 77, p. 102981, May 2022, https://doi.org/10.1016/j.ifset.2022.102981
[22]	R. A. B. de Medeiros, E. V. da Silva Júnior, Z. M. P. Barros, J. H. F. da Silva, S. C. R. Brandão, and P. M. Azoubel, “Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods,” Food Res. Int., vol. 158, p. 111539, Aug. 2022, https://doi.org/10.1016/j.foodres.2022.111539
[23]	I. Guiamba, L. Ahrne, M. A. M. Khan, and U. Svanberg, “Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid,” Food Bioprod. Process., vol. 98, pp. 320–326, Apr. 2016, https://doi.org/10.1016/j.fbp.2016.02.010
[24]	J.-H. Zhao et al., “Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples,” Int. J. Food Sci. Technol., vol. 49, no. 4, pp. 960–968, Apr. 2014, https://doi.org/10.1111/ijfs.12388
[25]	M. Akbarian, N. Ghasemkhani, and F. Moayedi, “Osmotic dehydration of fruits in food industrial: A review,” Int. J. Biosci. IJB, vol. 3, Dec. 2013, https://doi.org/10.12692/ijb/4.1.42-57
[26]	A. K. Yadav and S. V. Singh, “Osmotic dehydration of fruits and vegetables: a review,” J. Food Sci. Technol., vol. 51, no. 9, pp. 1654–1673, Sept. 2014, https://doi.org/10.1007/s13197-012-0659-2
[27]	A. V. S. Bernardino et al., “Effect of ultrasound on cell viability and storage of dehydrated jackfruit (Artocarpus heterophyllus Lam.) impregnated with Lactobacillus casei,” LWT, vol. 139, p. 110790, Mar. 2021, https://doi.org/10.1016/j.lwt.2020.110790
[28]	S. Wangsomboonsiri et al., “Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller),” J. Agric. Food Res., vol. 21, p. 101785, June 2025, https://doi.org/10.1016/j.jafr.2025.101785
[29]	S. Maldonado, E. Arnau, and M. A. Bertuzzi, “Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes,” J. Food Eng., vol. 96, no. 3, pp. 333–341, Feb. 2010, https://doi.org/10.1016/j.jfoodeng.2009.08.017
[30]	S. Zhang, W. Jiao, C. Ni, G. Hao, M. Huang, and X. Bi, “Effect of pectin on the inactivation of mango polyphenol oxidase treated by high-intensity ultrasound,” LWT, vol. 222, p. 117620, Apr. 2025, https://doi.org/10.1016/j.lwt.2025.117620
[31]	D. Castañeda-Valbuena, T. Ayora-Talavera, C. Lujan-Hidalgo, P. Alvarez-Gutierrez, N. Martínez-Galero, and R. Meza-Gordillo, “Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts,” Food Bioprod. Process., vol. 127, pp. 212–224, May 2021, https://doi.org/10.1016/j.fbp.2021.03.002
[32]	F. R. Assis, L. G. G. Rodrigues, G. Tribuzi, P. G. de Souza, B. A. M. Carciofi, and J. B. Laurindo, “Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying,” LWT, vol. 113, p. 108298, Oct. 2019, https://doi.org/10.1016/j.lwt.2019.108298
[33]	L. Yu et al., “Effect of spatial distribution of water on rock mechanical properties and characterization of water diffusion,” Constr. Build. Mater., vol. 470, p. 140551, Apr. 2025, https://doi.org/10.1016/j.conbuildmat.2025.140551
[34]	R. Oliver-Simancas, L. Labrador-Fernandez, M. C. Díaz-Maroto, M. S. Perez-Coello, and M. E. Alañón, “Comprehensive research on mango by-products applications in food industry,” Trends Food Sci. Technol., vol. 118, pp. 179–188, Dec. 2021, https://doi.org/10.1016/j.tifs.2021.09.024
[35]	A. C. Duran-Castaneda, S. Gonzalez-Moya, J. A. Sanchez-Burgos, S. G. Sayago-Ayerdi, and V. M. Zamora-Gasga, “Applications of vacuum impregnation as a technology to incorporate functional components in vegetal matrices,” Food Chem. Adv., vol. 4, p. 100579, June 2024, https://doi.org/10.1016/j.focha.2023.100579
[36]	B. Tovar, E. Montalvo, B. M. Damian, H. S. Garcia, and M. Mata, “Application of vacuum and exogenous ethylene on Ataulfo mango ripening,” LWT - Food Sci. Technol., vol. 44, no. 10, pp. 2040–2046, Dec. 2011, https://doi.org/10.1016/j.lwt.2011.06.005
[37]	M. Aguirre-García, P. Hernandez-Carranza, O. Cortes-Zavaleta, H. Ruiz-Espinosa, C. E. Ochoa-Velasco, and I. I. Ruiz-López, “Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach,” J. Food Eng., vol. 282, p. 110003, Oct. 2020, https://doi.org/10.1016/j.jfoodeng.2020.110003
[38]	“Present and Future in Process Control and Optimization of Osmotic Dehydration: From Unit Operation to Innovative Combined Process: An Overview,” vol. 48, pp. 173–238, Jan. 2004, https://doi.org/10.1016/S1043-4526(04)48004-8
[39]	J. Floury, A. Le Bail, and Q. T. Pham, “A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates,” J. Food Eng., vol. 85, no. 1, pp. 1–11, Mar. 2008, https://doi.org/10.1016/j.jfoodeng.2007.06.011
[40]	M. Zhong, Y. Miao, Y. Lan, Q. Ma, K. Li, and W. Chen, “Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt,” Int. J. Biol. Macromol., vol. 276, p. 133785, Sept. 2024, https://doi.org/10.1016/j.ijbiomac.2024.133785
[41]	E. de Oliveira Alves Sena et al., “Calcium application via hydrocooling and edible coating for the conservation and quality of cashew apples,” Sci. Hortic., vol. 256, p. 108531, Oct. 2019, https://doi.org/10.1016/j.scienta.2019.05.058
[42]	S. Liu et al., “Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation,” Food Biosci., vol. 56, p. 103141, Dec. 2023, https://doi.org/10.1016/j.fbio.2023.103141
[43]	V. Khobragade, S. Pareek, H. Sati, P. C. Badgujar, A. K. Goswami, and D. Kamil, “Exogenous melatonin preserves mango fruit quality and reduces anthracnose disease progression by enhancing antioxidative defense mechanisms,” Plant Stress, vol. 18, p. 101126, Dec. 2025, https://doi.org/10.1016/j.stress.2025.101126
[44]	A. Shukla, R. S. Shukla, C. Das, and V. V. Goud, “Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango,” Food Chem., vol. 300, p. 125195, Dec. 2019, https://doi.org/10.1016/j.foodchem.2019.125195
[45]	M. T. Fernandez-Ponce et al., “Development of functionalized alginate dressing with mango polyphenols by supercritical technique to be employed as an antidiabetic transdermal system,” J. Supercrit. Fluids, vol. 175, p. 105274, Sept. 2021, https://doi.org/10.1016/j.supflu.2021.105274
[46]	J. Banerjee, R. Singh, R. Vijayaraghavan, D. MacFarlane, A. F. Patti, and A. Arora, “Bioactives from fruit processing wastes: Green approaches to valuable chemicals,” Food Chem., vol. 225, pp. 10–22, June 2017, https://doi.org/10.1016/j.foodchem.2016.12.093
[47]	W. Wang et al., “Preparation of sodium alginate/sodium carboxymethyl cellulose composite coating film and evaluation of its effects on mango preservation,” Food Chem., vol. 495, p. 146611, Dec. 2025, https://doi.org/10.1016/j.foodchem.2025.146611
[48]	L. R. Amado, K. de S. Silva, and M. A. Mauro, “Drying of mangoes (Mangifera indica L. cv. Palmer) at changeable temperature conditions—Effects on energy consumption and quality of the dehydrated fruit,” J. Food Process Eng., vol. 44, no. 2, p. e13615, 2021, https://doi.org/10.1111/jfpe.13615
[49]	P. R. Fernandez, R. H. Mascheroni, and L. A. Ramallo, “Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution,” J. Food Eng., vol. 261, pp. 150–157, Nov. 2019, https://doi.org/10.1016/j.jfoodeng.2019.06.012
[50]	R. A. Batista de Medeiros et al., “Effect of different grape residues polyphenols impregnation techniques in mango,” J. Food Eng., vol. 262, pp. 1–8, Dec. 2019, https://doi.org/10.1016/j.jfoodeng.2019.05.011
[51]	L. C. López and G. A. Hincapie-Llanos, “Comparison of Mango (Mangifera indica) Dehydration Technologies: A Systematic Review,” AgriEngineering, vol. 6, no. 3, pp. 2694–2717, Aug. 2024, https://doi.org/10.3390/agriengineering6030157
[52]	A. G. Parente, W. da S. Soares, H. P. de Oliveira, S. T. de Freitas, and D. F. de M. Neri, “Polymers and mango (Mangifera indica L.): a systematic literature review on potential value and application,” J. Food Meas. Charact., vol. 18, no. 1, pp. 168–183, Jan. 2024, https://doi.org/10.1007/s11694-023-02128-8

Cite This Article

Plain Text BibTeX RIS

APA Style

Tamba, A. (2025). Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications. International Journal of Food Engineering and Technology, 9(2), 85-95. https://doi.org/10.11648/j.ijfet.20250902.14

Copy | Download

ACS Style

Tamba, A. Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications. Int. J. Food Eng. Technol. 2025, 9(2), 85-95. doi: 10.11648/j.ijfet.20250902.14

Copy | Download

AMA Style

Tamba A. Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications. Int J Food Eng Technol. 2025;9(2):85-95. doi: 10.11648/j.ijfet.20250902.14

Copy | Download

@article{10.11648/j.ijfet.20250902.14,
  author = {Abdoulaye Tamba},
  title = {Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications},
  journal = {International Journal of Food Engineering and Technology},
  volume = {9},
  number = {2},
  pages = {85-95},
  doi = {10.11648/j.ijfet.20250902.14},
  url = {https://doi.org/10.11648/j.ijfet.20250902.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20250902.14},
  abstract = {Immersion–impregnation dehydration is an emerging pre-treatment technique used in fruit processing to partially remove water, improve structural stability, and enhance final drying efficiency. Mango (Mangifera indica L.), a climacteric tropical fruit valued for its sensory and nutritional qualities, remains challenging to process due to its high moisture content, thermal sensitivity, and pronounced seasonality. Immersion–impregnation relies on osmotic mass transfer, during which water diffuses outward while solutes migrate into plant tissues under controlled thermodynamic gradients. Recent studies have shown that this approach can increase water loss, shorten drying time, reinforce tissue microstructure, and preserve bioactive compounds prior to conventional or advanced drying operations. This review summarizes current scientific and technological advances related to immersion–impregnation dehydration applied to mango. It examines key process parameters—such as solute concentration, immersion time, temperature, osmotic solution composition, hydrodynamic effects, and fruit microstructure—and evaluates their influence on mass transfer behaviour, activation energy, solute gain, and final product quality. Comparative findings between continuous and intermittent immersion methods are presented, together with recent technological developments that support industrial scalability. The review also identifies major scientific and operational challenges, including process modelling, energy–quality optimization, and standardization for use in emerging economies. Finally, future perspectives highlight the potential of hybrid dehydration strategies, sustainable osmotic solutions, and automation-based process control to support large-scale industrial implementation.},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications
AU  - Abdoulaye Tamba
Y1  - 2025/12/29
PY  - 2025
N1  - https://doi.org/10.11648/j.ijfet.20250902.14
DO  - 10.11648/j.ijfet.20250902.14
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 85
EP  - 95
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20250902.14
AB  - Immersion–impregnation dehydration is an emerging pre-treatment technique used in fruit processing to partially remove water, improve structural stability, and enhance final drying efficiency. Mango (Mangifera indica L.), a climacteric tropical fruit valued for its sensory and nutritional qualities, remains challenging to process due to its high moisture content, thermal sensitivity, and pronounced seasonality. Immersion–impregnation relies on osmotic mass transfer, during which water diffuses outward while solutes migrate into plant tissues under controlled thermodynamic gradients. Recent studies have shown that this approach can increase water loss, shorten drying time, reinforce tissue microstructure, and preserve bioactive compounds prior to conventional or advanced drying operations. This review summarizes current scientific and technological advances related to immersion–impregnation dehydration applied to mango. It examines key process parameters—such as solute concentration, immersion time, temperature, osmotic solution composition, hydrodynamic effects, and fruit microstructure—and evaluates their influence on mass transfer behaviour, activation energy, solute gain, and final product quality. Comparative findings between continuous and intermittent immersion methods are presented, together with recent technological developments that support industrial scalability. The review also identifies major scientific and operational challenges, including process modelling, energy–quality optimization, and standardization for use in emerging economies. Finally, future perspectives highlight the potential of hybrid dehydration strategies, sustainable osmotic solutions, and automation-based process control to support large-scale industrial implementation.
VL  - 9
IS  - 2
ER  -

Copy | Download

Author Information

Abdoulaye Tamba

Laboratory of Applied Microbiology and Industrial Engineering, Cheikh Anta Diop University, Dakar, Senegal

Contact Email

http://orcid.org/0009-0004-8231-7972

Download PDF

Submit an Article

Sections

Plain Text BibTeX RIS

APA Style

Tamba, A. (2025). Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications. International Journal of Food Engineering and Technology, 9(2), 85-95. https://doi.org/10.11648/j.ijfet.20250902.14

Copy | Download

ACS Style

Tamba, A. Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications. Int. J. Food Eng. Technol. 2025, 9(2), 85-95. doi: 10.11648/j.ijfet.20250902.14

Copy | Download

AMA Style

Tamba A. Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications. Int J Food Eng Technol. 2025;9(2):85-95. doi: 10.11648/j.ijfet.20250902.14

Copy | Download

@article{10.11648/j.ijfet.20250902.14,
  author = {Abdoulaye Tamba},
  title = {Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications},
  journal = {International Journal of Food Engineering and Technology},
  volume = {9},
  number = {2},
  pages = {85-95},
  doi = {10.11648/j.ijfet.20250902.14},
  url = {https://doi.org/10.11648/j.ijfet.20250902.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20250902.14},
  abstract = {Immersion–impregnation dehydration is an emerging pre-treatment technique used in fruit processing to partially remove water, improve structural stability, and enhance final drying efficiency. Mango (Mangifera indica L.), a climacteric tropical fruit valued for its sensory and nutritional qualities, remains challenging to process due to its high moisture content, thermal sensitivity, and pronounced seasonality. Immersion–impregnation relies on osmotic mass transfer, during which water diffuses outward while solutes migrate into plant tissues under controlled thermodynamic gradients. Recent studies have shown that this approach can increase water loss, shorten drying time, reinforce tissue microstructure, and preserve bioactive compounds prior to conventional or advanced drying operations. This review summarizes current scientific and technological advances related to immersion–impregnation dehydration applied to mango. It examines key process parameters—such as solute concentration, immersion time, temperature, osmotic solution composition, hydrodynamic effects, and fruit microstructure—and evaluates their influence on mass transfer behaviour, activation energy, solute gain, and final product quality. Comparative findings between continuous and intermittent immersion methods are presented, together with recent technological developments that support industrial scalability. The review also identifies major scientific and operational challenges, including process modelling, energy–quality optimization, and standardization for use in emerging economies. Finally, future perspectives highlight the potential of hybrid dehydration strategies, sustainable osmotic solutions, and automation-based process control to support large-scale industrial implementation.},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Mango Dehydration by Immersion–Impregnation: A Review of Technological Advances, Critical Parameters, and Industrial Applications
AU  - Abdoulaye Tamba
Y1  - 2025/12/29
PY  - 2025
N1  - https://doi.org/10.11648/j.ijfet.20250902.14
DO  - 10.11648/j.ijfet.20250902.14
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 85
EP  - 95
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20250902.14
AB  - Immersion–impregnation dehydration is an emerging pre-treatment technique used in fruit processing to partially remove water, improve structural stability, and enhance final drying efficiency. Mango (Mangifera indica L.), a climacteric tropical fruit valued for its sensory and nutritional qualities, remains challenging to process due to its high moisture content, thermal sensitivity, and pronounced seasonality. Immersion–impregnation relies on osmotic mass transfer, during which water diffuses outward while solutes migrate into plant tissues under controlled thermodynamic gradients. Recent studies have shown that this approach can increase water loss, shorten drying time, reinforce tissue microstructure, and preserve bioactive compounds prior to conventional or advanced drying operations. This review summarizes current scientific and technological advances related to immersion–impregnation dehydration applied to mango. It examines key process parameters—such as solute concentration, immersion time, temperature, osmotic solution composition, hydrodynamic effects, and fruit microstructure—and evaluates their influence on mass transfer behaviour, activation energy, solute gain, and final product quality. Comparative findings between continuous and intermittent immersion methods are presented, together with recent technological developments that support industrial scalability. The review also identifies major scientific and operational challenges, including process modelling, energy–quality optimization, and standardization for use in emerging economies. Finally, future perspectives highlight the potential of hybrid dehydration strategies, sustainable osmotic solutions, and automation-based process control to support large-scale industrial implementation.
VL  - 9
IS  - 2
ER  -

Copy | Download