The aim of this work was to optimize the drying process of mango miniflakes, and minimize energy resource (cost) under pre-fixed limits involving mango miniflakes moisture, water activity, color and production. The optimization of mango miniflakes drying was made by using genetic algorithms for minimum process cost and color difference between fresh and dried samples (moisture≤0.10 g water g d.m.-1). The optimum drying conditions were found at air temperature of 50 °C with 1.9 cm of sample diameter, and 0.083 % of citric acid concentration. On the optimized drying conditions, dried miniflakes presented values with moisture content of  0.025 g water g d.m.-1, color difference of 4, production rate of 0.13 kg h-1 and total cost of 11.98 $ kg dried product-1.

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