Manufacturing of mango flakes

Mango flakes are produced using drum-drying technology. The drum drying technique has been used for drying pulps or purees from fruits and vegetables. The drums were heated internally by steam under pressure. Spacing between the drums was adjusted to maintain the desired thickness of material deposited on the surfaces of the drum.

Drum drying of mango puree is an efficient, economical process for producing dried mango powder and flakes.

The production of drum dried mango flakes involves blending mango pulp with small amounts of wheat flour and sugar.

The material to be dried was fed into two counter-rotating drums. The homogenized mixture is dried during an atmospheric double drum dryer (50-60 psi).

As the drum rotated, water is evaporated from the thin layer of material on the surface and a scrapping blade is positioned to remove the dried material form the drum surface.  Flakes can be milled and screened into mango powder.

The important processing variables are drum speed, steam pressure, drum temperature, initial moisture content, and the spacing between drums.
Manufacturing of mango flakes