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 

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