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M&T Engineering Equipments is a pioneer manufacturer of Dairy, Pharma, and all types of Food Processing Equipment in India.

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+919494551441

Door Number: 4-1/2, Namavaram, Rajahmundry-533107, Andhra Pradesh, India.

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Mango Hot Water Treatment Plant - Continues Type

Mango Hot Water Treatment Plant - Continues Type

In a continuous model of a mango hot water treatment plant, mangoes are processed in a continuous flow rather than in batches. This setup is typically used for larger-scale operations where a continuous stream of mangoes needs to be treated. Here's an overview of the key components and processes involved in a continuous mango hot water treatment plant:

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Process Flow

  • Reception and Sorting: Fresh mangoes are received at the processing plant and undergo initial sorting to remove damaged or defective fruits.
  • Washing and Cleaning: Mangoes are washed and cleaned to remove surface contaminants, dirt, and debris. This step ensures the cleanliness of the fruit before treatment.
  • Pre-Heating: Mangoes may pass through a pre-heating stage where they are exposed to warm water to raise their temperature slightly before entering the hot water treatment system. Pre-heating helps to reduce the thermal shock experienced by the mangoes when they enter the hot water tank.
  • Hot Water Treatment Tank: Mangoes are continuously fed into a tank or vessel filled with hot water maintained at a specific temperature. The temperature and duration of treatment are carefully controlled to ensure effective pest control and surface disinfection while minimizing damage to the fruit.
  • Conveyor System: A conveyor system transports the mangoes through the hot water treatment tank in a continuous flow. The conveyor speed can be adjusted to control the residence time of the mangoes in the hot water.
  • Temperature Control: The temperature of the hot water is closely monitored and controlled throughout the treatment process to ensure it remains within the desired range for effective treatment.
  • Agitation System: An agitation system, such as paddle wheels or circulating pumps, may be used to ensure uniform heating and treatment of the mangoes as they pass through the hot water tank.
  • Cooling: After the hot water treatment, mangoes are removed from the treatment tank and cooled rapidly to stop the cooking process and prevent over-softening of the fruit. Cooling may be achieved using chilled water or air.
  • Quality Control: Throughout the hot water treatment process, quality control measures are implemented to ensure the safety, consistency, and integrity of the mangoes. This may include visual inspections, sampling, and testing for contaminants or defects.
  • Packaging: Once cooled, the mangoes are packaged into containers suitable for storage and distribution. Packaging materials should be food-grade and provide adequate protection to prevent damage to the fruit.
  • Storage and Distribution: Packaged mangoes are stored in cold storage facilities before distribution to retailers, supermarkets, and food service establishments..

By utilizing a continuous model in a mango hot water treatment plant, manufacturers can achieve high throughput and efficiency while maintaining the quality and safety of the treated mangoes. Continuous processing also allows for better control over treatment parameters and minimizes variations in product quality.

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