Mango Puree Tropical Fruit Juice Processing Line

• Customization: Available
• After-sales Service: 2 Years
• Warranty: 2 Years
• Model NO.: Mango puree tropical fruit juice processing line
• Application: Fruit
• Customized: Customized
• Certification: CE, ISO9001
• Power Source: Electric
• Automatic Grade: Automatic
• Raw Material: Fresh Mango
• Processing Capacity: 60-1500
• Power Kw: 84-1558
• Filling: Sterilizing and Aseptic Filling
• Transport Package: Wooden Cases
• Specification: OEM
• Trademark: Genyond
• Origin: China Mainland
• Package Size: 1.00cm * 1.00cm * 1.00cm
• Package Gross Weight: 1.000kg

Product Description

Mango puree tropical fruit juice processing line

1. Fresh Mango usually go to the controlled ripening chambers. Fully Ripened Mango then conveyed to mango processing line.

2. The final products can be produced could be mango pulp, puree, NFC juice, HPP juice, clear concentrate juice, paste, sauce, etc. 

3. The mango processing composed of washing and sorting system, destoning and pulping system, decanting and standardization system, enzymatic hydrolysis and filtration system, evaporating system, sterilizing system and aseptic filling system, auxiliary energy system. 

 4. Mango processing line capacity is from 10 tons/day ~ 480tons/day. 

5. Mango Juice yield: about 55%-75% (25%~45% for fruit peels and cores for the waste) 

6. Raw material solid content: 10-14Brix, Final concentrated juice concentration: 65 ~ 72% Brix, concentrated mango paste 28~30% Brix.


 

The processing flowchart of the mango processing line

Concentrated mango pulp/puree flowchart
Fresh mango after washing,sorting,destoning and peeling,pulping filtering,evaporating,sterilizing then filled into 220kg aseptic bags in drums.
The end products of concentrated mango juice technical parameter is Brix 28-30% or 30-32%,PH value is 3.0-4.0.

Non-concentrated mango pulp/puree flowchart
Fresh mango after washing,sorting,destoning and peeling,pulping filtering,homogenizing,vacuum degassing,sterilizing then filled into 220kg aseptic bags in
drums.The end products of non-concentrated mango pulp/puree technical parameter is that Brix value is 14-22%,Total acidity:0.3-1.1%,PH:3.2-4.0,Pulp content:>40%.

Blended mango nectar/juice flowchart
Concentrated mango puree/juice are as raw materials,after blending with water and sugar and other additives,homogenizing and degassing,sterilizing,the end mango juice are filled into PET/glass bottles,small tin cans,aseptic cartons.

NFC mango nectar flowchart
The mango is washed,peeled,sliced and dried to make dried mango slices.It takes 20-30 hours to complete drying for each batch of fresh mangoes.The moisture of fresh mango slices is between 80%-85%.After being dried by a heat pump dryer,the moisture of dried mango slices is about 10%-12%.The heat pump drying is
completed in 5 stages:the first stage is 55ºC,which is the heating stage,the second stage is 60ºC,the dehumidification stage,the third stage is 62ºC,the continuous dehumidification stage,the fourth stage is 58ºC,cooling and dehumidifying,and the last stage 55ºC,consolidate and dehumidify.

Concentrated mango pulp/puree filling machine
We have one head or double heads aseptic filler to fill the concentrated mango puree into 220kg aseptic bags in drums,the capacity is 1 ton per hour to 5 tons per hour.And the concentrated mango puree in aseptic bags has a long shelf life about 2 years in a cold environment.The aseptic bag filling machine is complete sanitation with CIP cleaning function,the mango puree filling is controlled by flowmeter with high precision,the filling chamber is sterilized by steam to ensure the aseptic conditions.

 

 

 

Main Features of Mango Processing Mac:

1. Customization: 20 Tons/D - 100 Tons/D available.
2. Low temperature evaporation resulting improved quality of products.
3. Energy-saving design, low energy consumption, environmental protection.
4. All accessories from world famous brand, high stability and low failure rate.

Production Process

 

Mango Washing Machine

 

Mango Sorting Line

Washing and Sorting

1. Mango are received in the bubble washing machine where, by immersion in the water and thanks to a bubble generating system, the surface of the fruits is washed. Fruits are then rinsed by a shower of fresh water on the elevator that takes the fruits to the Sorting Operations.
2. Waste and sand sink to the bottom and are discharged by our special design.The brush washer is designed and produced according to tubers processing machinery technology. The surface of mango are cleaned by rolling brushed and spraying water,meanwhile the mango are transported forwards by rotation of brushes slowly.
3. In order to guarantee the best quality of the final products, rotten and unripe fruits must be discarded. Chase universal sorting line allows to efficiently inspect the fruits, by making them slowly rotate on a roller belt conveyor under the sight of the operators.
4. The machine is equipped with waste conveying system, sending the waste directly to tank.

 

Mango De-stoning Chopper Machine

 

Mango Fruit Double-stage Refiner

Puree Extraction and Refining

1.The mango destoning machine fitted for the treatment of mango. has a capacity of up to 5 Tons/H of fresh fruit and it is capable of processing also hard and large fruits without severe losses in yield.
2. For a perfect separation of the puree from peels, Chase is proud of the highly sophisticated pulper, refiner and turbo extractor. The machine can be supplied with inverter suitable to adjust the rotation speed and with an inert gas injection device, for protecting product against oxidation.
3. Rotated speed can go as 1470r/min, which generates large centrifugal force and helps increase the juice yield. Every blade goes through dynamic balance test, with the feature of lower noise and smoother operation.

 

Mango Juice Evaporating Line

 

Mango Puree UHT Sterilizer

Refining and Evaporating

1. The possible final products of our mango processing lines are natural puree or concentrated puree.
2. In the first case, the natural puree is fed to a deaerator, in order to remove the air incorporated in the product and
consequently extend shelflife. The dearation is performed by nebulization under vacuum, in order to avoid oxidation. The aromatic vapors can be condensed and newly incorporated directly into the product by means of an aroma recovery device supplied with the dearator.
3. In the case of concentrated puree, the refined puree is pumped to a thin-film continuous evaporator. The versatility of our swept evaporators is really unrivalled: they can easily process low-pulp or high-pulp juices, delicate or thermo-resistant juices, as well as low or high viscosity juices. The residence time is among the shortest possible and the concentration is achieved in one sole passage.

 

Mango Pulp Aseptic Filling

 

Mango Juice Filling Line

Sterilizing and Aseptic Filling

1. The mango puree concentrated, can be sterilized or pasteurized depending by the specific request of the application, by a tubular heat exchanger.
2. In case of sterilization, the product can be filled in aseptic bag in drums or in box thanks to Aseptic Filling Machine (aseptic carton box, aseptic pouches...), while can be filled in any type of hot or cold filling machine (Glass, PET, Can, BIB).

Mango Fruit Juice Pulp Jam Beverage Vetegable Concentrate Production Processing Making Line
Processing Capacity (Fresh Fruit)	60	150	250	500	750	1000	1250	1500
Water Consumption (t/h)	7	13	22	44	66	88	110	132
Power (kw)	84	152	412	636	955	1292	1411	1558
Steam Consumption (t/h)	1.7	3.9	5.2	9.1	15.1	20.2	24.6	29.2
Compressed Air Consumption (t/h)	66.2	66.2	66.2	66.2	66.2	66.2	66.2	66.2
Cooling Water Consumption (t/h)	125	317	407	585	825	1075	1410	1630