Mango Juice Processing Flow Chart Pdf

[Minette Mccandrew]

Ripe fruit is used; the mangosare washed, peeled and cut into pieces with a stainless steelknife. Pulp extraction is carried out with a hand-driven orelectrical juice extractor. Sugar, lemon juice (or citric acid)and potassium metabisulphite are then added to the pulp so thatmixture contains 25% TSS (total soluble solids) as determined bya refractometer.

The pulp thus prepared is heatedfor two minutes at 70-80 C. It is then poured into aluminiumtrays coated with glycerine (this facilitates the removal of thedried pulp). The prepared pulp should be placed on trays at therate of 15 Kg per square metre.

The trays are brought to a sun orsolar dryer. The drying is completed when the product has theconsistency of leather (about 15% moisture content). The yieldratio between raw material and finished product is about 12:1.Two or three layers of dried product are piled one on top of theother and cut into small squares (4 X 4 cm). Each square iswrapped in cellophane paper, packed in cellophane bags thenlabelled and stored in a dry place.

The mangos are washed, peeled andcut into 6-8 mm thick slices with a stainless steel knife. Toobtain finished products with good quality and long storage life,the mango slices are soaked for 18 hours in a solutioncontaining:

Boiling water, lemon juice andsugar are added to the pulp so that the mixture contains 12% TSS(total soluble solids) as determined by a refractometer and pH of3.5 to 3.8. The composition of ingredients is as follows:

1ST STEP consists in adding 70%of the amount of sugar calculated, plus 2 spoons of lemon juiceper Kg of mango. Stir well during the entire cooking until 50Brix of solids by refractometer is reached.

The jars are filled while themixture is hot ("hot-fill" process). During theoperation the jam must be stirred with the handle of a woodenspoon in order to eliminate the air that has entered the jars.The jars are closed with screw-tops. Jars cooling, washing andlabelling are the last stages before storage.

After washing, green tomatoes orthose showing mouldy patches, black spots or presence of wormsare picked out. The remaining tomatoes are dipped in boilingwater for about one minute, then cooled in water at roomtemperature. Scalding facilitates the bursting of the skin.

The jars, previously washed, arefilled by hand. To eliminate the gaps created during filling, tapthe bottom of the jar. Then add a small spoonful of lemon juiceor vinegar. The filling is completed by adding the hot pulp. Thejar is tightly closed with a screw-top. Before counting thepasteurization time, wait till the water comes to the boil.

After washing, the tomatoes aredrained in order to eliminate the water on the surface. Sortingis done before the tomatoes are cut into halves to facilitatecrushing and to detect any possible disease or decay inside.

The bottles are closed with acapper. The pasteurization is performed within the same durationas the jars of peeled tomatoes and under the same conditions.Cool overnight. Washing and labelling are the last stages beforestorage.

For blanching, the slices aredipped for 3 minutes in boiling water containing 50 g salt perlitre of water, followed by cooling in running water. In someprocesses, depending on the finished product specifications /customer standards, sulphiting is also carried out. This step isby dipping in a solution containing 3 g potassium metabisulphiteper litre of water, during 3 min.

In order to reduce SO2 content infinished product and to provide an alternative to sulphuringcells for small scale / farm operations, dipping apricot halvesin various preservative solutions ("wet sulphuring")may be used.

After removing the tops, rootsand outer integuments, onions are washed thoroughly and then cutinto slices of 3 mm thick. It is preferable to cut at rightangles to the core of the onions. After cutting onion slices arecarefully washed. Blanching is not practiced (it makes the onionlose its flavour).

The use of preservatives is notnecessary; therefore, after washing and draining, the slices arespread evenly on the trays of a dryer. The onions are dried whenthe ration of prepared raw material to dry product is about 9:1(moisture content about 5%).

Tomato pigments are stablebecause they are rich in carotene; therefore, pre-processing,such as blanching and sulphiting, is not necessary. Alternativelythe slices may be dipped for 3 min in a solution containing 0.7%K2S2O5 plus 10% salt.

Washing and sorting are followedby cutting in halves lengthwise to eliminate the liquid and theseeds. The seeds as well as the ones from tomato pulp processingcan be used again as seeds if they have not gone through a heattreatment.

The tomatoes are dry when the rawmaterial / dry product ratio is about 25:1. On an average, 40 gof dried products are obtained from I Kg of fresh tomatoes. Theyield depends on the dry tomato residue and the degree of drying.

The dried slices may be reducedto flakes by rubbing through a sieve of about 10 mm mesh. Thisgives a better looking product which is easy to handle. Theproduct may also be ground into powder but this will tend to cakeand the colour is less appealing than the flakes.

The fruit is first sorted toremove rotten and other unfit items. It then passes through asoak tank of disinfectant and water and then to a brush-washerwhere rapidly revolving brushes and sprays wash the fruit veryvigorously and thoroughly. The brush-washed fruit is again sortedand conveyed to the juice extractor, or halved and juiced.

The pulpy juice flows into themesh screen finisher for the removal of seeds, heavy pulp andskin portions. The finished juice passes on to the blending,mixing and heating tanks where the requisite amount of sugarsyrup is added, if sweetened juice is to be produced. Blendedjuice is pasteurized and filled into sterilised cans. Filled cansare sealed, cooled, labelled and packaged for marketing.

Fruit to be used for juiceproduction should be factory ripened. Fully mature, unripe mangosare harvested and shifted to the cannery where they are allowedto ripen in a closed atmosphere. Usually it takes about three tofour days to ripen the fruit.

Fruit is then sorted and soundripe mangos are passed to a soak tank of antiseptic and water,and then to a brush washer where rapidly revolving brushes andsprays wash the mangoes. The washed fruit is conveyed to thepreparation tables where it is hand peeled. In some cases, thewashed unpeeled fruit is steamed and pulped, but for a qualityproduct it should be peeled.

The peeled mangos are steamed andpulped. The coarse pulp thus obtained is sieved with the help ofa finisher and conveyed to the blending, mixing and heating tankswhere the requisite quantity of sugar syrup is added. The juiceis then pasteurized, filled into the steamsterilised cans andsealed. The sealed cans are water-cooled, labelled and packagedfor sale.

Canned pineapple juice is nowthird to canned tomato juice and orange juice in terms of volume(world production). It is an excellent juice for canning, sinceit retains its fresh flavour and aroma remarkably well and is ofan acidity and sugar content such that it is properly balanced inflavour.

Pineapple juice is a by-productobtained during the canning of pineapple slices or rings insyrup. The principal raw materials from which pineapple juice isprepared are the shredded meat obtained from the inner portion ofthe peels left after the peeling of the pineapple, the smallpineapple that is too small for canning, the trimmed cores andthe juice drippings from the crushed pineapple.

Small pineapples are peeled. Thepeeled, small pineapple cores and eradicated meat are shredded;the juice is extracted and then passed through a finisher. Thejuice thus obtained is blended with sugar syrup, pasteurized andfilled into sterilized cans. The cans are sealed hot("hot-seal" process), cooled, labelled and packaged.

Sound ripe mangos are soaked inantiseptic and water, brush washed and then conveyed to thepreparation tables and hand peeled. "Cheeks" of thepeeled mangos are sliced off and longitudinally cut into two orthree slices. Side cuts are packed separately. Slices are thenconveyed to the filling tables where they are graded for size,colour and maturity and filled into sterile cans. Filled cans aresyruped, steam exhausted, sealed, processed in boiling water,cooled, labelled and packaged.

Pineapples are harvested whenthey have reached full maturity in order to obtain maximumflavour and quality. Usually the fruit is harvested when 20 to 25per cent of bracts have turned orange in colour, and thentransferred to the cannery in the shortest possible time. Fruitweighing 1.5-2.0 Kg are the best suited for canning as rings.

Fruit is size graded and thecrown removed. It is then washed thoroughly and prepared, whichincludes peeling, coring, slicing and punching. Slices are thengraded for size, colour and maturity. Slices should be free frompeels and eyes. Each can is filled with slices of the same sizeand colour. The filled cans are syruped hot, exhausted, sealed,processed, cooled, labelled and packaged.

Tomato sauce and tomato ketchupare popular condiments all over the world. Clean, wholesometomatoes of intense red colour and of meaty, not watery textureare used for sauce making. High acidity and a rich tomato flavourare additional desirable qualities.

Sound tomatoes are washed verythoroughly, cored, sliced, heat crushed and pulped (through apulper or juice extractor) to remove seeds and skins. Tomato pulpor paste is then cooked with the requisite quantities of spices,onions, garlic, sugar, salt and vinegar.

Jams may be made from practicallyall varieties of fruit. Various combinations of differentvarieties of fruit can be often be made to advantage, pineapplebeing one of the best for blending purposes because of itspronounced flavour and acidity.

Sound fruit is sorted, washed inrunning water or, preferably, brush-washed and prepared. The modeof preparation varies with the nature of the fruit. For example,mangos are peeled, steamed and pulped; apples are peeled, cored,sliced, heated with water and pulped; plums are scalded andpulped; peaches are peeled and pulped; apricots are halved,steamed and pulped; berries are heated with water and pulped orcooked as such.

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