Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Saturday, March 14, 2015

Processing of mango flakes

Dried products are available in the form of leathers, bars, pieces, powders and flakes. Techniques such as sun drying, tunnel dehydration, drum drying, spray drying, vacuum drying, osmotic dehydration and freeze drying have been established.

Mango flakes are produced using drum-drying technology. The production of mango drum dried flakes involves blending mango pulp with small amounts of wheat flour and sugar at certain pH.

The homogenized mixture is dried using an atmosphere double drum dryer at 50-60 psi. Drums are adjustable to maintain the desired thickness of the material deposited on the surfaces of the drums.

As the drums rotate, water is evaporated from the thin layer of material on the surface and a scraping blade is positioned to remove the dried material from the drum surface. A drum dryer with 0.254 mm spacing, a product residence time of 25 s, and a steam pressure of 4.2 kg/cm2 was considered a satisfactory condition for mango puree flake production.

Important processing variables include drum speed, steam pressure drum temperature, initial moisture content and drum clearance.

The drum drying products are extremely hydroscopic and the use of in-package desiccant is recommended during storage.
Processing of mango flakes 

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