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
