Drying Process of Mangoes

Mangoes are among the well-known tropical fruits, containing sugars, proteins, and dietary fiber. They are particularly rich in provitamin A carotenoids, a component that is rare among all fruits. Mangoes can be used to make juice, jam, canned fruits, and dried mangoes.There is a high demand for dried mangoes as a popular daily snack. The mango processing industry is growing rapidly, aiming to increase the yield and quality of dried mangoes. To ensure smooth processing and achieve higher production and quality of dried mangoes, it is necessary to select appropriate drying equipment.

Dried mangoes are made from mature, fresh mangoes. It is best to choose mangoes that are plump and have a ripeness level of 8-9. Mangoes that are too unripe will have poor color and flavor, while those that are overly ripe are prone to rotting. The production steps and drying techniques are as follows:

Step 1: Fruit Selection and Cleaning:Select intact, blemish-free mangoes with a ripeness level of 8-9. Clean the selected mangoes thoroughly with running water and drain them.

Step 2: Peeling, Slicing, and Marinating:Use a specialized curved knife to peel the mangoes and cut the flesh into long, strip-shaped slices with a thickness of approximately 8mm. Place the sliced mangoes in a sugar solution for marinating for 5 hours.

Step 3: Drying:Spread the marinated mango slices in a single layer on drying trays (avoid stacking the slices) and place them in a drying chamber.Adjust the temperature and drying time if necessary based on specific conditions.Once the designated drying time has elapsed, the mangoes will be completely dried.

Step 4: Storage:Pack the fully dried mangoes into packaging bags and store them in a cool, light-protected environment.

By following these steps, mangoes can be dried to the desired moisture level while maintaining their quality. Proper control of temperature and drying time ensures that the dried mangoes meet the required standards.