Frozen mango production line includes the steps of the entire freezing process, such as washing, peeling and pitting, freezing, packaging and other processing steps. This production line is not only suitable for freezing whole mangoes, but also for the production of frozen mango slices, frozen mango cubes and mango smoothies. This entire process ensures that mangoes maintain their best quality at every step from fresh to frozen products, while extending the shelf life of mangoes so that they can be supplied all year round.
In the frozen mango processing line, mangoes are first pre-washed, followed by disinfection and cleaning to kill or reduce the number of surface microorganisms, including bacteria, mold and yeast. This ensures the hygienic safety of the product in subsequent processing.
Automatic sorting machines visually inspect mangoes and separate them according to size, shape and quality. Mangoes of similar size and shape are grouped together because this helps in subsequent processing steps such as peeling and cutting. Mangoes with good texture can usually be used for whole fruit freezing.
Mechanical peelers use abrasive drums or blades to peel the peel off the fruit. After peeling, remove the mango pit. The fruit is then cut into the desired shape and size. Depending on the intended use, it can be cut into slices, cubes or chunks.
The mangoes are placed in a freezing unit. In the frozen mango processing line, there are different types of freezers used, such as quick freezers or tunnel freezers. Quick freezers use a high-speed cold air flow to quickly reduce the temperature of the mango slices. Tunnel freezers have a conveyor belt system that moves the mangoes through a cold tunnel, gradually freezing them.
The frozen mangoes are packed in appropriate packaging materials. These packaging materials include plastic bags, plastic containers or cardboard boxes with plastic linings. The packaging is designed to protect the frozen mangoes from physical damage, moisture loss and contamination during storage and transportation.
For quick-frozen mango products, large freezers can be used for storage, and the storage temperature is required to be below -18°C. Such a low temperature environment can effectively inhibit the growth of microorganisms and the activity of enzymes, and extend the shelf life of mangoes.
