Agro industry CMU ตอน Foam mat dried mango pulp Final

Summary

This video presentation by Dr. Ratana Mongrad from Chiang Mai University introduces an affordable and efficient method of producing dry mango powder using format drying. The process preserves the nutritional quality of mangoes, extends their shelf life, and allows for easy storage and use in a variety of products like ice cream, juices, and more. Unlike expensive drying techniques, format drying uses basic kitchen equipment and operates at lower temperatures, making it accessible for small-scale producers. The video also covers the ingredients, step-by-step preparation, and the final product's storage potential.

Takeaways

• 😀 Format drying is a cost-effective method for producing dry mango powder using basic equipment.
• 😀 Mango powder can be a valuable product, particularly for damaged or overripe mangoes.
• 😀 The process extends the shelf life of mango, offering convenience in storage and usage.
• 😀 Mango powder can be used in a variety of food products, including ice cream, yogurt, fruit juices, and baked goods.
• 😀 Format drying involves lower temperatures and shorter drying times compared to other methods like drum or spray drying.
• 😀 The primary ingredients for the process include mango, maltodextrin, metal cell solution, and water.
• 😀 Metal cell acts as a foaming agent to create a stable foam that is essential for the drying process.
• 😀 The mango juice mixture is blended for 20 minutes to achieve the desired foam consistency.
• 😀 After blending, the foam is placed in a dryer and dried at 65°C until completely dehydrated.
• 😀 The dried mango powder product has a shelf life of up to six months when stored properly away from light.

Q & A

What is the main purpose of converting mangoes into powder?

The main purpose of converting mangoes into powder is to reduce post-harvest losses and add value to damaged fruit, while retaining the nutritional quality of the mango. The powder can be used in various products such as ice cream, yogurt, fruit juice, and bakery fillings.

What are the advantages of dry mango powder over fresh mangoes?

Dry mango powder has several advantages over fresh mangoes, including an extended shelf life, convenience for storage and use, and the ability to be used in a variety of food products without the need for refrigeration.

What are some common drying techniques for mango powder, and what makes foam mat drying different?

Common drying techniques for mango powder include freeze drying, drum drying, and spray drying. Foam mat drying, however, is different because it is a cost-effective method that uses basic kitchen equipment and does not require high-tech or expensive tools, unlike other drying methods.

What are the key ingredients needed for foam mat drying of mango powder?

The key ingredients needed for foam mat drying of mango powder are mango juice, maltodextrin, a foaming agent (such as Metalcell), and water.

How is Metalcell used in the foam mat drying process?

Metalcell acts as a foaming agent in the process. It is prepared by dissolving Metalcell in hot water to form a gel, which helps create a stable foam when blended with mango juice and other ingredients.

What is the purpose of adding potassium metabisulfite (KMS) to the mango juice before drying?

Potassium metabisulfite (KMS) is added to the mango juice to prevent the formation of dark color during the drying process, ensuring that the final product maintains its aesthetic quality.

What is the role of maltodextrin in the preparation of mango foam?

Maltodextrin is added to the mango juice mixture to help stabilize the foam during the blending process. It helps to improve the texture and structure of the foam, making it suitable for drying.

How is the foam tested for stability during the foam mat drying process?

The foam is tested for stability by checking if it holds its form and does not fall off a spoon. A stable foam should maintain its structure without collapsing.

At what temperature should the foam be dried during the foam mat drying process?

The foam should be dried at a temperature of 65°C until it is completely dry. This lower drying temperature helps preserve the nutritional quality of the mango powder.

What is the expected shelf life of the dried mango powder, and how should it be stored?

The dried mango powder has an expected shelf life of up to 6 months when stored in appropriate conditions, such as a dark, cool place, to prevent degradation and maintain its quality.