Mango Specks Count

BUMP for Tripathi.

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

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

Hi Tripathi

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

Regards,

Tony

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

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.

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

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?

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

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?

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

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.

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

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