Freeze-dried mango powders containing unfreezable and freezable water were measured to explore the
state diagram of mango. The state diagram was composed of the freezing curve, glass transition line, and
ultimate maximal-freeze-concentration condition. Freezing points and glass transition temperatures
were determined using differential scanning calorimetry (DSC) as a function of water contents. The freezing
curve was fitted according to Clausius–Clapeyron model and adjusted with unfreezable water, and
glass transition line was fitted to the Gordon–Taylor model. The ultimate maximal-freeze-concentration
conditions were calculated as X0
w (characteristic water content, i.e. unfreezable water content)
= 0.16 g water/g sample (w.b.) with the characteristic temperature as T0
g (characteristic glass
transition) = 54.6 C and ðT0
mÞu (characteristic end point of freezing) = 33.0 C. The state diagram of
freeze-dried mango is useful for determining the stability during storage and selecting the optimum processing
conditions.