Mango processing plant

Processing and Preservation of Mango Varieties

Mangoes are often referred to as the ‘King of the Fruits’ India has the richest collection of mango cultivars Indian Mangoes are known for their taste and aroma throughout the world. Mango is commercially cultivated in Andhra Pradesh, West Bengal, Karnataka, Kerala, Bihar, Uttar Pradesh, Uttara Khand, Punjab and Haryana, Maharashtra and Gujarat.
banana,grapes, apples
and oranges.
.In Kenya, mango has been the third most important fruit.
.Area under Mango crop in Andhra Pradesh is the highest in the country.
The fruit contains nearly 81 per cent moisture, 0.4 per cent fat, 0.6 per cent proteins, 0.8 per cent of fibers.
Major Mango producing states in India:
- Andhra Pradesh- Krishna, East and West Godavari, Vishakhapatnam, Srikakulam, Chittoor, Adilabad, Khamman, Vijaynagar.
- Gujarat- Bhavnagar, Surat, Valsad, Junagarh, Mehsana, Khera.
- Karnataka -Kolar, Bangalore, Tumkur, Kagu.
- Kerala -Kannur, Palakkad, Trissur, Malappuram.
- Maharashtra-Ratnagiri, Sindhudurg, Raigarh.
Mango Processing:
Mango processing entails the transformation of mango fruits into different semi-finished and or ready-to use products. Such products include: juices, jam, jelly,Mangoes can also be used as a salad component,pickles,ice creams.
Interested entrepreneurs may not know where to get the processing equipment and better linkages need to be created between the technology providers and users.Interested entrepreneurs may not know where to get the processing equipment and better linkages need to be created between the technology providers and users.Mango quality can be increased by performing pre-harvest technologies postharvest handling.
Post harvest management:
Post-harvest management means the handling of an agricultural product after harvest to prolong storage life, freshness and an attractive appearance.
Post-harvest operations:
Improved post-harvest practices results in reduction in losses, improve overall quality, extend shelf life and higher profits for growers and marketers
SS Engineers & Consultants manufacture & supply complete line for primary and secondary processing of Mango and Mango Products.
primary processing line of mango post harvesting
Mango harvesting:
Let us start with Post harvesting of Mangoes Receiving the mangoes from farm the first step is to remove the stems and keep the mango for de-sapping.De-sapping is a process of removing the sap from mango fruit.
pre-wash:
After de-sapping, the Mangoes are washed carefully for 2-3 minutes in alkaline water to remove the surface residue and the patches. It is then transferred to secondary wash fresh water with de watering foam brushes
Mango washing and polishing:
After the washing process the Mangoes are transferred to the waxing and polishing conveyor to polish the surface of the product, after this process it passes through the drying tunnel to remove the moisture if any left on its surface.
Size and weight sorting conveyor:
The
cleaned, polished mangoes are been sorted with respect to the size and weight
automatically through computerized sorting conveyor.
Mango Heat treatment Process:
After Washing and de-sapping, Mangoes need to be passed through hot water treatment to sterilize the fruit from inside.The raw mangoes are treated in a hot water at constant set temperature for a period which is proportionate to their body mass.As the fruit peel may injure due to direct contact with hot water, it is very important to monitor the temperature.
packing:
After the above process mangoes are packed into boxes and then bought to the markets
Secondary processing line
Raw mango pickle:
Green mango pickle is a hot, spicy pickle with a sour taste that is eaten
as a condiment. It is made from unripe green mangoes
Procedure of Preparation of Mango pickle:
un-ripened mangoes are selected for cutting, the mangoes are cut in the 2-3 pieces in automatic slice cutting machine, the cut mangoes then travels through a deseeding conveyor to remove the seed, After removing the seed the mango slices pass through cutting machine to cut the mangoes into pieces.
Mango Pulp, Puree & Juice Making:
Mango Pulp is prepared from harvested Fresh Mango Fruit. The fully ripened Mangos are washed, blanched, pulped, deseeded,
Mango Juice:
SS Engineers offers complete line for processing and packaging of juice Washed & graded Mangoes would be passed on to the fruit juice extraction and processing unit.After mango pulp is concentrated by heating sterilized by steam and the moisture is drained. The sterilization process is taken in steam environment for 5 to 10 minutes Extracted juice is passed to the heat treatment to avoid the quality degradation
This filling machine is specially made for viscous liquid such as concentrated juice, honey, butter, cream, applied to a bottle of all sizes This liquid piston filling machine is full automatically, it is suitable for all kinds of bottles.
NAME mango | TEMPERATURE (°C) 13 | RELATIVE HUMIDITY (%) 90-95 | STORAGE LIFE 14-21 |
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