Mango is a type of evergreen lacquer tree native to India. Its leaves are very leathery and alternate, and its followers are in yellow or light yellow, which is small and miscellaneous, forming a terminal panicle. The drupe of mango is large, flattened, with a length is around 5-10 cm and the width is around 3-4.5 cm. When it is ripe, it will turn yellow, the kernel will become hard, and will become a sweet fruit.
Mango is a famous tropical fruit, it contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is very rare in all kinds of fruits. Meanwhile, vitamin C, minerals, proteins, fats, and sugars are also the main nutrients of mango. It can make into fruit juice, jam, canned, pickles, hot and sour pickles, mango milk powder, preserves, etc.
The preliminary procedures of drying mango include cleaning, peeling, slicing, drying, and vacuum packaging. In general, the drying amount of mango is relatively huge. The drying system is composed of two 12p mainframes. In each batch, 2.5 tons of fresh mango could be dried in 30 hours without break. The drying time shall be divided into 5 stages. The first stage is set at 55 ℃, heated, and dried for 3 hours. The second stage is set at 60 ℃ to start dehumidification. The third section is set at 62 ℃ for continuous moisture removal. The fourth section is set at 58 ℃ to start cooling and dehumidification. The last section is set at 55 ℃ to consolidate moisture removal.