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

Abstract

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.