Jump to content

  • Quick Navigation
Photo
- - - - -

Mango Specks Count


  • You cannot start a new topic
  • Please log in to reply
14 replies to this topic

#1 tripathi

tripathi

    Grade - Active

  • IFSQN Associate
  • 11 posts
  • 0 thanks
0
Neutral

  • India
    India
  • Gender:Male

Posted 26 August 2009 - 10:31 AM

Dear all

P/z suggest me how we reduce the amount of black & brown particles ( Specks ) in our mango puree.

We are using decanter for same process but result is not up to the mark.



Thanks

Tripathi
  • 0

#2 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,390 posts
  • 1018 thanks
222
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 26 August 2009 - 09:37 PM

BUMP for Tripathi.


  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#3 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 2,955 posts
  • 790 thanks
167
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 27 August 2009 - 05:58 AM

Dear all

P/z suggest me how we reduce the amount of black & brown particles ( Specks ) in our mango puree.

We are using decanter for same process but result is not up to the mark.



Thanks

Tripathi


Hi Tripathi

Where are the specs coming from - are you cooking this puree and are the specs burnt puree?

Regards,

Tony
  • 0

#4 tripathi

tripathi

    Grade - Active

  • IFSQN Associate
  • 11 posts
  • 0 thanks
0
Neutral

  • India
    India
  • Gender:Male

Posted 27 August 2009 - 10:48 AM

Hi Tony

We are seperating mango pulp from mango by m\c and then refine it in refiner after that use std and going to decater process for reducing specks like black particle from mango pulp.


Thanks
Tripathi


  • 0

#5 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 2,955 posts
  • 790 thanks
167
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 28 August 2009 - 04:03 AM

Hi Tripathi

So the black specs are coming from where ? the skin? Which is green?

Regards,

Tony


  • 0

#6 rosie

rosie

    Grade - MIFSQN

  • IFSQN Member
  • 118 posts
  • 12 thanks
1
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Female
  • Location:N Ireland

Posted 28 August 2009 - 03:04 PM

Hi Tripathi

Are you using any preservatives? Sodium metabisulphite is good at "bleaching" out black specs but you may not want to go down that route?

Rosie


  • 0

#7 Hongyun

Hongyun

    Finger Lickin' Good

  • IFSQN Member
  • 241 posts
  • 19 thanks
1
Neutral

  • Singapore
    Singapore
  • Gender:Male
  • Location:Singapore

Posted 31 August 2009 - 04:50 AM

Hello Tripathi,

I think it should not be enzymatic browning?

Perhaps you can take a photo of the sample and upload here? Then maybe some members here might recognize it.


  • 0

"World Community Grid made it possible for us to analyze in one day the number of specimens that would take approximately 130 years to complete using a traditional computer."

- Dr. David J. Foran, professor and lead researcher at The Cancer Institute of New Jersey, UMDNJ-Robert Wood Johnson Medical School.




Join our LinkedIn Group! >> <<

#8 rosie

rosie

    Grade - MIFSQN

  • IFSQN Member
  • 118 posts
  • 12 thanks
1
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Female
  • Location:N Ireland

Posted 31 August 2009 - 08:04 PM

Hi Tripathi

I have worked with apple processor making a number of apple products - grated apple and apple puree (lots of black specks forom the calyx, stalk etc) and sodium metabisulphite worked well but apple is white!!! However I know sulphur dioxide is used with dried fruit (apricots etc) and does not bleach the colout so maybe could work for you.

Rosie


  • 0

#9 Abdul Qudoos

Abdul Qudoos

    Grade - SIFSQN

  • IFSQN Senior
  • 308 posts
  • 35 thanks
3
Neutral

  • United Arab Emirates
    United Arab Emirates
  • Gender:Male
  • Location:Sharjah

Posted 26 September 2009 - 11:36 AM

Dear all

P/z suggest me how we reduce the amount of black & brown particles ( Specks ) in our mango puree.

We are using decanter for same process but result is not up to the mark.



Thanks

Tripathi

Hello Tripathi,

Is this a common phenomenon in your process or observing since few days?
Do you have any sieves & filters?
Even after decanter you are observing black & brown particles and how much size and how its look a like?
What is your process flow?

Please highlight the above and attach some snaps so that forum will help you immediate?
  • 0
Join me on
Abdul Qudoos on LinkedIn
Follow me on twitter Healthy_Food_
Visit my website Healthy Food Management



#10 tripathi

tripathi

    Grade - Active

  • IFSQN Associate
  • 11 posts
  • 0 thanks
0
Neutral

  • India
    India
  • Gender:Male

Posted 03 October 2009 - 08:17 PM

Dear Members

We simply go to process for pulp making.process flow is underneath--

Ripe mango-->Destoner-->Pulper-->Finisher-->Tank Storage-->Decanter-->Thermal Processing-->Aseptic Packing


Specks come from mango skin & brown pulpy material.

We are making 100% natural puree & concentrate so we can't use any additive.

Suggest any natural process.

Thanks


  • 0

#11 Abdul Qudoos

Abdul Qudoos

    Grade - SIFSQN

  • IFSQN Senior
  • 308 posts
  • 35 thanks
3
Neutral

  • United Arab Emirates
    United Arab Emirates
  • Gender:Male
  • Location:Sharjah

Posted 05 October 2009 - 12:40 PM

Greetings Tripathi,

Can you answer the below:

May i know the variety of mango ? (Alphonso or Totapuri or any other?) - it depends ipon variety also.

You are not adding cirtic acid ?
what is the pH of final product?

Black specs how many per 100 grams? (20-40 is acceptable in 100 grams for the above variety)

Sieve - What size of mesh available?


  • 0
Join me on
Abdul Qudoos on LinkedIn
Follow me on twitter Healthy_Food_
Visit my website Healthy Food Management



#12 SaRaRa

SaRaRa

    Grade - MIFSQN

  • IFSQN Member
  • 186 posts
  • 12 thanks
0
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 08 October 2009 - 05:59 PM

Dear Tripathi,

Here is some quick search that I just made. Most concern general stuff and well... time is a luxury for me right now so you just have to look for yourself!

Preservation of Mango Puree

Dried Mango Puree

Mango (Processing)

Spray-dried Mango Powders

Selected Mango Cultivars (and more)

Mango (Mangifera indica L.)

Good luck!


Filip


  • 0

#13 Martin Thompson

Martin Thompson

    Grade - Active

  • IFSQN Active
  • 5 posts
  • 0 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 10 November 2009 - 07:36 AM

Hi Trepathi,

I deal with manoges amongst other fruits in a fresh fruit processing factory, during intake inspection and prepping inspection we come across many defects in the fruit, do you remove the skin prior to processing? if not it could be from several skin deep afflictions and removing the skin pre process would sort this out.
It could also be sugar spotting of flesh around the stone, if you could post a photograph of the pulp with the black / dark spots i would be happy to compare with defect photographs i have here and could ask around here for you.

Martin.


  • 0

#14 SUJIT_KGPIAN

SUJIT_KGPIAN

    Grade - Active

  • IFSQN Associate
  • 19 posts
  • 1 thanks
0
Neutral

  • India
    India
  • Gender:Male

Posted 29 March 2010 - 10:09 AM

Mr. Tripathi

We also comes across with similar problem. But upon study we came to know that these specs are not foreign bodies rather from mango skin & mesocarp.

Being an endogenous matter it is difficult to get entirely separated at decanter as Sp. gravity of these specs closely resembles to that of pulp.

But if any body wants specks free pulp then we can virtually achieve it by slicing & coring the pulp. But this is very labour orientive & even will impart yield loss.

Give your comments


  • 0

#15 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,390 posts
  • 1018 thanks
222
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 06 April 2010 - 06:20 PM

Mr. Tripathi

We also comes across with similar problem. But upon study we came to know that these specs are not foreign bodies rather from mango skin & mesocarp.

Being an endogenous matter it is difficult to get entirely separated at decanter as Sp. gravity of these specs closely resembles to that of pulp.

But if any body wants specks free pulp then we can virtually achieve it by slicing & coring the pulp. But this is very labour orientive & even will impart yield loss.

Give your comments

I'm not sure if Mr Tripathi is still around, but thanks for your input on this anyway sujitfni.

Regards,
Simon
  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users