Detection of moisture ratio and carotenoid compounds in mamey () fruit during dehydration process using spectroscopic techniques.

This work presents the study of the moisture ratio and carotenoid compounds in dried mamey () using non-invasive spectroscopic techniques. The drying behavior of mamey at 64 °C by a homemade solar dryer is analyzed by fitting the experimental data to four different mathematical drying models. In addition, this result is compared with other drying techniques, namely by heat chamber with natural convection at temperatures of 50 °C and 60 °C. The results show that the Lewis model is the one that best fits the experimental moisture ratio curve of mamey. On the other hand, Near-Infrared and Terahertz spectroscopic techniques are used to estimate the moisture ratio, since water absorption is most sensitive at these frequencies. Fourier Transform Infrared-attenuated total reflectance and Raman spectroscopy are performed to detect the carotenoid compounds in dried mamey. This compound has important applications in the food industry and health benefits. To our knowledge, there are few studies on the dehydration of as well as its characterization using spectroscopic techniques for the detection of moisture ratio and carotenoid content; therefore, this study can be useful in agriculture and food sectors when detailed information about the cited parameters is needed.