Processing of mango powder with spray drying

Mango powder, mainly used as a beverage base or flavoring is prepared by drying mango puree. Spray drying is one of the most commonly used commercial process for drying fruit purees.

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

Mango Powder

Mango Powder
A dehydrated mango powder has been developed for use in baby foods or reconstituted for beverages in India. The dried mango powder is also used for fruit cakes. It is a common method to peel and slice mangoes and then dry them in the sun. This indigenous practice is prevalent in India.

Mango baby foods are prepared from sulfated mango pulp using several techniques such as drum drying, puff drying, foam-mat drying, and spray drying. Mango slices are blanched in boiling water and then dehydrated in dryers where the temperature and humidity are controlled, the product obtained by the drum-drying process not only maintains all the qualities of a good product, but also retains high percentages of ascorbic acid.

Ascorbic acid is retained better in the freeze dried powder than in the drum dried powder. SO2 in the pulp increases the stability of the ascorbic acid. The drum dried powder has some non-enzymatic browning during storage. The powder produced by the foam-mat drying of mango pulp is inferior in color, flavor, and acceptability to that produced by spray drying.

A reduction in viscosity of mango pulp by pectin enzymatic treatment and then spray drying will result in a good mango powder that is relatively inexpensive. The products have good rehydration capacity and show reasonable retention of flavor and nutrient constituent.
Mango Powder