Comparative study of mango pulp concentration of various mango varieties using jacketted pan and increased surface evaporator
2002
Singhanat Phoungchandang(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Panya Saenchai(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Thipwanna Ngamsak(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Aranya Phromkun(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Manatya Ngamsak(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology)
Mango is a tropical fruit having surplus production according to seasons. The processing of mangoes by evaporation helps overcome the problems of excess mangoes production and is able to storage in term of concentrated mango pulp for mango product development. Mangoes of various varieties are used in this study. Mangoes were graded before processing by considering the color of peel of mangoes. Mangoes were cleaned by using antimicrobial agent, peeled and cut them into pieces and pulped using pulper finisher. Mango pulp was evaporated using 2 types of evaporators: jacketted pan and increased surface evaporators under vacuum. The evaporation efficiency of increased surface evaporator is higher than jacketted pan evaporator. The result revealed that increased surface evaporator provided shorter evaporation time by 3 times and smaller steam economy by 2.1 times. However, jacketted pan evaporator gave slightly higher yield of production.
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Эту запись предоставил Kasetsart University