Transcript Dehyd mango
Dehydrated Mango Products 1 Next Dehydrated Mango Products Introduction 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. End Next 2 Dehydrated Mango Products Definition 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. End Previous 3 Next Dehydrated Mango Products Principle of Preservation Hindering the growth and activity of microorganisms in absence of sufficient moisture Reduction of water activity (free water) in the product End Previous 4 Next Dehydrated Mango Products Advantages of Drying Enhance storage stability Minimize packaging requirement Reduce transport weight For off-season use End Previous 5 Next Dehydrated Mango Products Basic Types of Drying Process: Sun drying and solar drying Atmospheric drying including batch (kiln, tower and cabinet driers) 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) End Previous 6 Next Dehydrated Mango Products Amchur 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 End Previous 7 Next Dehydrated Mango Products Amchur (Raw Mango Powder) Method 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 End Previous 8 Next Dehydrated Mango Products Osmotic Dehydration of Ripe Mango Slices Method 9 Select 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 End Storage Previous Next Dehydrated Mango Products Mango Powder Used as beverage or flavouring agent Can be prepared by spray drying or freeze drying End Previous 10 Next Dehydrated Mango Products Spray Dried Mango Powder Method 11 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) End Previous Next Dehydrated Mango Products Mango Leather 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. End Previous 12 Next Dehydrated Mango Products Mango Leather (Flow Chart) 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 End Store Previous 13 Next Dehydrated Mango Products Let Us Sum Up 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 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 Previous End 14