1. Color protection and browning prevention: determining color and appearance
Mango slices are prone to oxidation, darkening, and browning.
Stable fruit selection: 70% to 90% maturity, thick flesh, low fiber, and no decay; The sugar content of overripe fruits tends to separate and become sticky after drying.
Peeling should be clean: The skin contains tannins, which can easily cause browning if not cleaned thoroughly.
Slicing should be uniform: it is recommended to have a thickness of 5-10mm, as uneven thickness can lead to uneven dryness and wetness.
Color protection should be done in a timely manner: short-term soaking with citric acid, vitamin C, light salt water, etc. can be used to reduce enzymatic browning; Industrialization will also use sulfites or blanching, but they must comply with local food regulations.
Sugar stains/hardening options: Moderate sugar stains can improve flavor and reduce water activity, while adding a small amount of calcium chloride can enhance tissue support and reduce softening and stickiness after drying.
2. Segmented temperature and humidity control: avoid external dryness and internal wetness, sticking or blackening
Mango has high sugar content, and when dried at too high a temperature, it is prone to coking and browning. When dried at too low a temperature, it is prone to prolonging the cycle, becoming sour, or moldy. It is recommended to use segmented drying.
Stage suggestion control purpose
Stage suggestion control purpose
Preheat and remove moisture at 45-55 ℃, strengthen moisture removal to slowly heat up the fruit flesh, and avoid surface crust formation
Main dehydration at 55-60 ℃, continuous dehumidification to quickly remove most of the free water
Post molding at 50-55 ℃, reducing wind speed to balance internal and external moisture, and providing a flexible taste
The common total time for heat pump drying is about 10-16 hours, depending on the slice thickness, tray density, equipment moisture removal capacity, and mango variety.
During the drying process, it is important to ensure even air speed, reasonable spacing between trays, and if necessary, flipping or changing positions to avoid dry edges and wet middle.
3. Endpoint moisture, softening and packaging: determining taste and shelf life
Dried mangoes are not always better when they are dry. If the moisture content is too low, they will become hard, while if the moisture content is too high, they are prone to moisture regain, stickiness, and even mold growth.
Endpoint moisture: generally controlled at around 15% -18%; Flexible to the touch, non stick to the hand, and non breakable when folded.
Must soften: After drying, seal and let it sit for 1-3 days to allow the internal moisture to redistribute, avoiding some being too dry and some being too wet.
Packaging should be moisture-proof and oxygen resistant: use aluminum foil bags, high barrier composite films, preferably vacuum sealed or nitrogen filled; It must be completely cooled before packaging, as heat sealing can easily cause moisture regain.
Storage should be kept away from light and dry: it is recommended to keep the relative humidity below 60% and store in a cool and dark place; In high humidity environments in the south, desiccants or refrigeration can be used in combination.

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