High Voltage Electrostatic Field Pretreatment Combined With Infrared Hot Air Technique for Fresh-Cut Mango Slices: Drying Kinetics and Quality Evaluation.

This study aims to investigate the effects of high-voltage electrostatic field (HVEF) pretreatment combined with infrared hot-air drying (IR-HAD) on the drying kinetics and quality of fresh-cut mango slices. To systematically evaluate these effects, drying rate, moisture distribution, microstructure, color, texture, and bioactive components (vitamins B and C, total phenolics, and DPPH antioxidant activity) were measured. The results indicated that HVEF pretreatment reduced the resistance to moisture migration within the material. This effect is supported by enhanced cell membrane permeability and the formation of tissue microchannels, which collectively shortened the total drying time by up to 16.7%. Under the specific IR-HAD conditions tested, a pretreatment of 15 kV/cm for 5 min was identified as the optimal parameter for fresh-cut mango slices, effectively balancing drying efficiency with the retention of key quality attributes such as vitamin C, color, and chewiness. Low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy analyses suggest that the structural modifications induced by HVEF, combined with infrared heating and hot-air convection, constitute an integrated drying mechanism. By shortening the exposure to high temperatures, this method mitigated the severe thermal degradation of nutrients and inhibited browning and tissue hardening. While this approach provides a theoretical basis for efficient dehydration, the major limitations of this study include the lack of interactive experimental designs among processing variables and the reliance on lab-scale trials using a single mango variety. Future studies are needed to evaluate its adaptability for industrial scale-up.