Processing feasibility and qualities of freeze dried mango powder for SME scale

Abstract

This research studied the processing feasibility and quality of the premium mango powder ‘Mahachanok’ for SME business. Freeze-dried mango powder as alternative high quality mango powder. The frozen mango puree was thawed at 4°C for 12 hours. The freeze dry processes to freezing and vacuum drying product within a single chamber. The operation cycle included 3 main steps: First step was rapidly frozen with contact plate and air blast freezing at -50°C until core product temperature was -20°C. After that, two steps drying were operated at 40 Pa. The primary drying was operating until core product temperature reached to -10 0 10°C, respectively. The secondary drying temperature was controlled at 40°C. The freeze dried mango powder price reached to 1, 322.76 baht/kg. In addition, physical properties (total soluble solids, pH and color) of rehydrated freeze dried mango sample were similar to mango puree, which had not significantly different (p<0.05). Thus, freeze drying can be developed and applied to process as premium mango powder at the industrial level.

Design process of a vacuum freeze dryer: Simultaneous endpoint determination using measurement of both temperature and relative humidity

“…To have a better understanding, data of each experiment were analyzed and varied physical phenomena were studied. In our experiments, we had no fixed shaft (Mawilai, Chaloeichitratham, & Pornchaloempong, 2019) temperature; it was continuously monitored with a thermocouple. As earlier discussed by many authors, the endpoint of primary drying is observed when the temperature of the shaft matches the product temperature.…”

Comparison of Mango (Mangifera indica) Dehydration Technologies: A Systematic Literature Review

“…Processed mango has the potential to be used in the industry for applications in the food, cosmetics, and nutrition sectors, among others [20], due to the diversity of presentations that dehydration allows in a material supported by other operations such as spraying and sieving.…”

“…To preserve the color, phenolic compounds, and antioxidant capacity of heat-sensitive samples such as mango, it is suggested not to exceed ambient temperature in the last stage of freeze-drying [34]. In the literature, it was usually worked up to values of 10, 20, and 25 °C [29,58,62] with a maximum thermal increase of 40 °C [20].…”

“…The experiments in the literature were carried out in laboratory equipment, scalable to the industrial level [20], to which temperature control systems can be included to keep the operating conditions stable.…”

“…Sarkar et al [22] state that products dehydrated through convective hot air drying were those that stood out the most in terms of sweetness (obtaining the highest score in this attribute) compared to other technologies, such as freeze-drying. [20] identify three main stages during the freeze-drying process: an initial stage is freezing, where temperature and pressure of the samples are lowered (sub-zero temperatures and vacuum pressure); in the second stage, a progressive heating ramp is initiated, still at vacuum pressure (at constant value); in the third stage, the temperature is increased up to a final point.…”