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.

Introduction:

With the increased production of mango fruits, it becomes necessary for the farmers to improvise ways on how they should process and preserve the mangoes during that particular time of the year when their production is at their maximum. It is the second most important tropical fruit with 27 million tons being produced annually worldwide.

.It is the fifth largest fruit crop produced worldwide after

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:

1. Andhra Pradesh- Krishna, East and West Godavari, Vishakhapatnam, Srikakulam, Chittoor, Adilabad, Khamman, Vijaynagar.
2. Gujarat- Bhavnagar, Surat, Valsad, Junagarh, Mehsana, Khera.
3. Karnataka -Kolar, Bangalore, Tumkur, Kagu.
4. Kerala -Kannur, Palakkad, Trissur, Malappuram.
5. 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.The sorted fruits are collected in respective crates for further the ripening/ heat treatment process.

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.

                  

This final product is then packed in glazed glass jars and plastic pouches as required.This filling machine is specially designed for filling high viscosity products like paste, sauce, jam, face wash, lotions, etc. This filling machine is used to fill different shaped containers like bottles, jars, cans, etc.

 

Mango Pulp, Puree & Juice Making:

Mango Pulp is prepared from harvested Fresh Mango Fruit. The fully ripened Mangos are washed, blanched, pulped, deseeded,

cent

ifuged, homogenized, and concentrated The process ensures that the natural flavour and aroma of the fruit is retained in the final product.right after can sealing, and then the cans are cooled to under 38℃.

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.

Below mentioned is the temperature range of mangoes  are to be stored at to increase their shelf life. SS Engineers and Consultants offer you dedicated custom designed solution that meets the highest standards of food processing.

NAME mango

TEMPERATURE (°C)  13

RELATIVE HUMIDITY (%) 90-95

STORAGE LIFE 14-21

For more enquiry/queries of setting up mango plant please  fill the below form 

                                                        https://www.google.com/url?q=https://forms.gle/Z661cTbFiwAxZuTz9&sa=D&source=hangouts&ust=1605174768487000&usg=AFQjCNElPYLcLWh5_wjEI6Wndn0p-Jk7xg

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