Fig. 2.

The relationship between the -ln MR and t (the intercept was zero) of dried mango slices with different slice thicknesses with FIRD temperature were set as 50 °C (a), 60 °C (b), 70 °C (c); the relationship between the -ln MR and t of dried mango slices with different slice thickness with FIRD temperature was set as 50 °C (d), 60 °C (e), 70 °C (f) and the relationship between the ln (-ln MR) and ln t of dried mango slices with different slice thickness with FIRD temperature was 50 °C (g), 60 °C (h), 70 °C (i).