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Dehydrated Mango Products
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Dehydration means the process of removal of moisture by the application of artificial heat under controlled conditions of temperature, humidity and air low.
In this process a single layer of fruits, whole or cut into pieces or slices are spread on trays which are placed inside the dehydrator.
The temperature of the dehydrator is gradually increased to 66-71°C for fruits.
Introduction
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Dehydrated Mango Products
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Drying: Process of removal of water/ moisture by using non-conventional energy sources like sun or wind.
Dehydration: Process of removal of water/ moisture by application of artificial heat under controlled conditions of temperature and/ or humidity and air flow.
Definition
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Dehydrated Mango Products
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Hindering the growth and activity of microorganisms in absence of sufficient moisture
Reduction of water activity (free water) in the product
Principle of Preservation
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Dehydrated Mango Products
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Enhance storage stability
Minimize packaging requirement
Reduce transport weight
Advantages of Drying
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For off-season use
Dehydrated Mango Products
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Sun drying and solar drying
Atmospheric drying including
batch (kiln, tower and cabinet driers)
Dehydrated Mango Products
Basic Types of Drying Process:
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continuous (tunnel, belt, belt-trough, fluidized bed, puff, foam-mat, spray, drum and microwave
Sub-atmospheric dehydration (vacuum shelf/belt and freeze driers)
Osmotic dehydration by use of hypertonic solution (thick sugar syrups or salt solution)
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Amchur has a tart, acidic, fruity flavour that adds character to many dishes including meats, vegetables and curried preparations.
It’s also used to tenderize poultry, meat and fish, and pickle making, etc
Dehydrated Mango Products
Amchur
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Dehydrated Mango Products
Amchur (Raw Mango Powder)
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Select Mature green mangoes
Wash, peel and cut into slices
Dip in 2 per cent salt solution for 1 h
Drain and dip in 0.4% KMS solution for 2 h
Dry slices at 55-60°C
Powder dried slices in mill
Fill into airtight containers
Store in dry place
Method
9Select ripe Mango
Grading into uniform size
Washing and peeling
Slicing into 1.5 cm thickness
Immersing fruit slices in 60°Brix sugar syrup (1:4) at 60°C for 6h
Draining
Dipping in sulphite solution containing 1% citric acid and 0.5 % ascorbic acid
Draining and drying
Packaging
Storage
Osmotic Dehydration of Ripe Mango Slices
Dehydrated Mango Products
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Method
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Used as beverage or flavouring agent
Can be prepared by spray drying or freeze drying
Dehydrated Mango Products
Mango Powder
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11Spray Dried Mango Powder
Mango puree+ liquid glucose (5%)+ tricalcium phosphate (0.5%)
Mix and heat (30min./ 50ºC)
Homogenize (2800 rpm)
Spray dried 165ºC inlet temperature/ 2800 rpm atomizer)
Cooled (4ºC)
Packed (Air tight container)
Dehydrated Mango Products
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Method
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Also called aam papad
Made out of mango pulp mixed with concentrated sugar solution and sun dried.
Can be consumed in any season as it can be preserved for a long period of time.
Dehydrated Mango Products
Mango Leather
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Ripe mango
Wash, peel and extract pulp
Strain
Add 0.6 g KMS for every kg of pulp
Smear aluminum trays with edible oil
Spread pulp in thin layer on trays
Dry in mechanical dehydrator
After drying first layer, spread second layer on it and repeat the process(until thickness of sheet is 1.0-1.25 cm)
Cut dried sheets into pieces of suitable sizes
Wrap in waxed paper
Store
Mango Leather (Flow Chart)
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Dehydrated Mango Products
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Dehydration is a process of controlled removal of water
Fruits and vegetables can be dehydrated and stored for off-season use
Raw mango can be dehydrated and can be made into amchur or
Dehydrated Mango Products
Let Us Sum Up
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Ripe ones can be made into slices and preserved by osmotic dehydration or can be converted into powder to be used as instant mix for drinks
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