Dried Mango Slices/Chips Processing

Mangoes are one of the most popular fruits in the world, and they can be produced in a variety of products, such as mango juice, mango puree, mango nectar and mango concentrate. But there is one more popular product which is processing fresh mango into dry mango slices/chips, this is a great way to preserve mangoes, and the result is a sweet, chewy snack that can be enjoyed all year round. In this blog post, we will explore the industrial process of making dry mango chips/slice from fresh mangoes.

Dried mango slices are a type of snack made from fresh mangoes(water content 85%) that have been dried to remove most of their moisture content. This process of drying preserves the mangoes, allowing them to have a longer shelf life and making them more convenient to store and transport. The mango chips can be used as an ingredient in baked goods, such as muffins, cakes, and bread. They are a rich source of vitamins, minerals, and antioxidants, and are known for their high fiber content.

Dried Mango chips processing involves machines such as fresh mango washing and sorting machine, mango peeler and pitting machine, mango cutting and slicer machine, mango slice blanching machine, mango slice dehydrator, dried mango slice/chips filling and packing machine. All these dried mango slice processing machines are made of SUS304 material to make sure the whole processing process is in hygienic condition.

The water content of dry mango slices is typically between 10-15%. This low moisture content is what allows the mango slices to have a long shelf life and remain safe for consumption without the need for refrigeration or other forms of preservation. It is important to note that the specific water content of dry mango slices can be affected by factors such as the thickness of the mango slices, the temperature and humidity of the drying environment, and the amount of time the mango slices are dried.

Dried Mango chips processing capacity is from 1 ton per day to 20 tons per day with fresh mango input capacity. And the end mango chips products can be filled into pouches, jars and other consumable containers.

The first step in making dry mango chips is to select the best quality mangoes. Mangoes that are ripe but firm are the best for making dry mango chips. Once the mangoes have been selected, they are washed by a bubble washing machine and peeled manually or by machine, and then the mangoes are sliced into thin pieces. The slices should be uniform in thickness so that they dry evenly.

After slicing the mangoes, they are blanched in hot water for a few minutes. This process helps to soften the mangoes and remove any excess moisture. The mango slices are then dried using an industrial dehydrator. A dehydrator is a machine that removes moisture from food by circulating hot, dry air around it. The temperature and airflow in the dehydrator are carefully controlled to ensure that the mangoes are dried evenly.

After drying, the dried mango slices are packaged in air-tight bags or containers to prevent moisture from getting in. The packaging should be done in a hygienic environment to ensure that the dried mango slices remain safe for consumption. The bags or containers are then stored in a cool, dry place until they are ready to be sold.

Once the mangoes have been dried, they are inspected to ensure that they are fully dried and free from any defects. The dried mango slices are then sorted according to size and quality. This process is usually done using a vibratory sorter. A vibratory sorter is a machine that uses vibration to separate materials based on size and weight.

A mango slicer machine is a piece of equipment used in the industrial production of dried mango chips. This machine is designed to quickly and efficiently slice mangoes into uniform pieces, making the process of producing large quantities of dried mango chips much faster and more efficient. The mango slice/chips thickness can be customized from 0.5mm-3mm.

Blanching is a process used in the production of dried mango slices to help maintain their color and texture. Blanching involves briefly immersing the mango slices in boiling water before drying them. The specific temperature and time for blanching mango slices can vary depending on the desired outcome and the specific process used. However, a common temperature and time for blanching mango slices is 90-95°C for 3-5 minutes. During blanching, the mango slices are briefly exposed to high heat, which helps to inactivate enzymes and reduce the microbial load. This helps to ensure that the mango slices remain safe for consumption and also helps to maintain their quality during storage.

The mango dehydrator is the core machine in dried mango chips processing. This machine is used to dry the mango slices/chips. It removes moisture from the mangoes by circulating hot, dry air around them, the most common dryer machine used in this process is a heat pump dryer, the whole drying process may take 20-22 hours, and the drying temperature is around 60℃, with this drying process, it can retain the color, nutrition and flavor of dried mango, at the same time, the drying effect is guaranteed.

This machine is designed to efficiently fill and seal pre-made pouches or bags with a predetermined amount of dried mango slices. The machine typically works by feeding pre-made pouches through a hopper, which holds the dried mango slices. The hopper is then equipped with a measuring system to dispense a predetermined amount of mango slices into each pouch. Once the pouches are filled, they are then sealed using a heat sealer or other sealing mechanism. The sealed pouches are then typically labeled and packaged for distribution.