Nueva filosofía en el secado de mangos_111027_ES.jpeg

Nueva filosofía en el secado de mangos

In a revolutionary approach towards drying mangoes, Munters South Africa and Landman Dried Produce embarked on a journey of research and proved a new drying method that is conceptually and thermodynamically ground-breaking in the fruit-drying industry. Landman Dried Produce has been exporting fresh mangoes to Europe for many years prior to embarking on drying their mangoes for export. Munters and Landman Dried Produce got together with the mutual goal of setting a new standard in quality dried mango.

Problema
Munters y Landman Dried Produce se han embarcado en un apasionante proyecto de investigación sobre el secado de mangos y probaron un nuevo método de secado que es conceptualmente y termodinámicamente innovador en la industria del secado de frutas.

Landman Dried Produce ha estado exportando mangos frescos a Europa durante muchos años antes de embarcarse en el proyecto del secado de mangos para exportación.

Munters y Landman Dried Produce han trabajado juntos en este proyecto con un mismo objetivo de establecer un nuevo estándar en la calidad del seco de mangos.

Se construyeron dos cámaras de secado para albergar 7500 kg de fruta húmeda totalmente empaquetada. Las cámaras están diseñadas para trabajar con grandes cargas de aire seco como alternativa al método de flujo continuo “first in first out”, mucho menos productivo.

The batch drying approach was previously complicated due to the exponential change of the rate at which moisture is given off by the product.

With Munters help the batch drying approach has now been perfected. El efecto mas significante a evitar durante el proceso de secado es la formación de una piel externa sobre el producto, lo que impide cualquier pérdida de humedad de la fruta.

Una solución de calidad
Munters instaló un equipo de deshumidificación MX7600 para suministrar aire seco a través del túnel que sostiene la bandeja donde se encuentran los mangos húmedos. 7500kg de mango húmedo fueron secados por lotes de 1500kg en 30 horas.

Quality Solution

Munters supplied an enhanced MX7600 system solution to supply low humidity air through a tunnel holding wet mango layered out on trays. 7500kg of wet Mango were batch dried to 1500kg in 30 hours. The layers were created to maximise air distribution over the mangoes for maximum evaporative effect. Through careful trial, Munters found an optimized three-step humidity approach suitable for the varying conditions required during the drying process. Temperature and humidity is kept constant in the re-circulated air and care is taken not to surface dry the product. The evaporative effect is extremely strong in the first step of the drying cycle, so Munters create the optimum humidity level whilst maintaining the supply air at 35oC.

This new drying process is revolutionary because at no stage is the fruit warmer than 36oC. This has a major impact on quality, as too much heat affects both colour and taste. With this new Munters approach, colour retention is extremely good and taste more natural, with improvements in the dried product’s texture too.

Datos básicos

  • Increased productivity
  • No skin formed during drying
  • Maximised air distribution
  • Maximum evaporative effect
  • Extremely good colour retention
  • More natural taste and texture
  • Lower risk of mould and yeast formation
  • Optimized energy-efficiency

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