Dehydrated Mango

Products
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 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 66-71C for fruits.

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 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.

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 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

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 Dehydrated Mango Products

Advantages of Drying
Enhance storage stability

Minimize packaging requirement

Reduce transport weight

For off-season use

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 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)

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 Dehydrated Mango Products

Amchur
Amchur has a tart, acidic, fruity flavour that
adds character to many dishes including
meats, vegetables and curried
preparations.

Its also used to tenderize poultry, meat

and fish, and pickle making, etc

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 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 55-60C

Powder dried slices in mill

Fill into airtight containers

Store in dry place

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 Dehydrated Mango Products
Osmotic Dehydration of Ripe Mango Slices
9 Method
Select ripe Mango

Grading into uniform size

Washing and peeling

Slicing into 1.5 cm thickness

Immersing fruit slices in 60Brix sugar syrup (1:4) at 60C for 6h

Draining

Dipping in sulphite solution containing 1% citric acid and

0.5 % ascorbic acid

Draining and drying

Packaging

Storage
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 Dehydrated Mango Products

Mango Powder

Used as beverage or flavouring agent

Can be prepared by spray drying or

freeze drying

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 Dehydrated Mango Products

Spray Dried Mango Powder 11 Method

Mango puree+ liquid glucose (5%)+

tricalcium phosphate (0.5%)

Mix and heat (30min./ 50C)

Homogenize (2800 rpm)

Spray dried 165C inlet temperature/ 2800 rpm atomizer)

Cooled (4C)

Packed (Air tight container)

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 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.

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 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

Store
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 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

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