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Mango fruit (Mangifera indica L.) is highly perishable and must therefore be quickly stabilized. Drying appears to be one of the most promising stabilization solutions. The traditional mango drying process can be divided into two phases: the first, which is performed at ~80 °C for 10 to 12 h, sees water activity (aw) decline from 0.98 to 0.8. During the second phase, the drying temperature is reduced...