Freeze-dried mango, renowned for its crispy texture and natural health benefits, has become a highly popular leisure snack, particularly favored by consumers focused on weight management and healthy living. Unlike traditional dried mango, freeze-dried mango is produced by dehydrating the fruit in a low-temperature environment using advanced food freeze dryers. It contains no additives, is non-fried, preserves the natural flavor and nutritional components of mango, making it an ideal low-calorie light food choice.
So, how exactly is freeze-dried fruit produced? Using the PFD-200 freeze dryer’s mango freeze-drying experiment as a case study, this article will detail the complete technological process and key technical parameters for freeze-drying fruits and vegetables, deciphering the science behind freeze-dried food.
Freeze-Dried Mango Process Flow and Key Technical Parameters
In this experiment, we systematically tested the freeze-drying of mangoes using the PFD-200 pilot-scale freeze dryer, determining the optimal production process conditions. The specific process is as follows:
1. Pretreatment Stage
Fruit Selection: Carefully select fresh, ripe mangoes to ensure raw material quality.
Peeling and Pitting: Remove the peel and pit, retaining pure pulp.
Slicing: Slice the pulp evenly to ensure uniform drying results.
Cleaning and Disinfection: Thoroughly clean and disinfect the mango slices to comply with food safety standards.
Tray Loading: Evenly spread the prepared mango slices on freeze-drying trays, ready for the freeze-drying stage.
2. Freeze-Drying Stage
Pre-freezing: Rapidly freeze the mango slices at an environment of -35°C to -40°C for approximately 3 hours, ensuring the integrity of the fruit tissue structure.
Primary Drying (Sublimation Drying): Remove the majority of moisture via sublimation under a drying chamber pressure of 20~50 Pa.
Secondary Drying (Desorption Drying): Further reduce the drying chamber pressure to 10~30 Pa, controlling the product temperature between 50°C and 60°C to thoroughly remove bound water.
The total drying time is approximately 16 to 20 hours, ensuring the moisture content of the mango slices meets standards while preserving their natural color, flavor, and nutrition.
3. Post-processing Stage
Sorting: Conduct quality sorting of the freeze-dried mango slices, removing non-conforming products.
Weighing: Precisely weigh the slices according to specifications.
Packaging: Employ hermetic packaging in a sterile environment to prevent moisture absorption and contamination, thereby extending shelf life.
Equipment Features Highlight:
Freeze-Drying Chamber: Constructed from 304 food-grade stainless steel, featuring internal mirror polishing and external sandblasting treatment, combining aesthetics with hygiene.
Energy Efficiency and Stability: The equipment operates stably with low energy consumption. It is suitable for producing various freeze-dried foods, including fruits, vegetables, seafood, meat, instant beverages, and pet food, making it an ideal choice for small-to-medium scale production and experimental research.
Through this PFD-200 freeze dryer experiment on mangoes, we have not only verified the optimal process parameters for freeze-dried mango but also demonstrated how freeze-drying technology scientifically preserves the natural attributes of food, meeting modern consumers’ demands for healthy, nutritious, and convenient snacks. In the future, we will continue to optimize freeze-drying processes and promote the innovative application of freeze-drying technology in the food industry.
Thank you for reading this detailed introduction to the PFD-200 mango freeze-drying experiment and process. We are committed to providing scientific solutions for the food industry through advanced freeze-drying technology. If you have any inquiries regarding freeze-drying equipment, production processes, or collaboration opportunities, or if you wish to obtain more technical documentation or samples for evaluation, please feel free to contact us. Our professional team is readily available to provide support and explore innovative possibilities for healthy food together.
Post time: Nov-26-2025
