Drying Characteristics of Kesar Mango Stone

Publication Date : 22/11/2016


Author(s) :

S. P. Divekar , R. D. Bisen , S. P. Sonawane.


Volume/Issue :
Volume 2
,
Issue 11
(11 - 2016)



Abstract :

Mango (Mangifera Indica L.) fruit belongs to the family of Anacardiaceae. Aroundone thousand mango varieties are available worldwide. Mango is cultivated on an area of 3.7 million ha worldwide. India produced 18431.33 MT of mangos from 2515.97 thousand ha area. India is the largest producer of mango in the world, contributing to nearly 46% of the total world production. Mango stone is a single oblong fibrous seed of mango. Mango seed consists of a hard seed coat encloses the kernel inside. The kernel size is 40 -70 mm long and 30-40 mm wide. The seed represents about 10 to 25 per cent of the whole fruit weight. The kernel inside the seed represents about 45 to 75 per cent of the seed and about 20 per cent of the whole fruit. Mango kernel is a soft and nutritious element of mango stone. It is a source of polyphenols, phytosterols, campesterol, sitosterol and tocopherols. It can be used as an ingredient for functional food. The fat extracted from the kernel being used in pharmaceutical industry. The kernel contains useful protein and antioxidants. Depending on the variety, mango kernel contains 6.0% protein, 11% fat, 77% carbohydrate, 2.0% crude fiber and 2.0% ash, based on the dry weight basis. A high moisture content in the stone affects its self-life. To remove the moisture content to a safe level, the drying study was undertaken in the tray dryer. The temperature of the dryer was set to 50 ºC, 60 ºC and 70 ºC. The time required for drying the stone at 50 ºC, 60 ºC and 70 ºC was 65, 56 and 50 h respectively.


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