Immediately prior to spray drying, 5% liquid glucose and tri-calcium phosphate (0.5% as an anti-caking agent) are incorporated into the puree.
The mixture is then heated at 50 °C for 30 minutes, homogenized at 2,800 rpm, pumped to the atomizer (at 2,800 rpm) and spray dried at 165 °C inlet temperatures.
The dried powder falls into the bottom of the chamber.
If the proper feed formulation and process parameters are applied, spray-drying is an efficient and hygienic method for producing cheap but high quality mango fruit powder.
Mango powder can be stored up to 6 months in polyester or metalized polyester pouches at 27 – 32 °C.
Processing of mango powder with spray drying
