Spray drying of mango powder

Mango powder, mainly used as a beverage base or flavoring I 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.
Spray drying of mango powder