In the dried mango production process, dehydration is a key step in determining product quality. After washing, peeling, and slicing, the mango slices undergo a scientific and rational drying process to achieve their golden color, sweet taste, and pliable texture. So, how long do mangoes take to dehydrate? And what’s the ideal temperature?
- Mango Drying Time
Mango drying time is affected by many factors, including slice thickness, mango variety, sugar content, moisture content, and the type of drying equipment used.
For typical slices 6-10mm thick, it typically takes 10-15 hours in an industrial hot air circulation dryer to reduce moisture to the appropriate range (approximately 15%-20%).
For thick slices or mangoes with a high moisture content, the drying time may extend to 15-20 hours.
Therefore, mango drying time is not a fixed time and must be adjusted flexibly based on the raw material conditions and target moisture content.
- Mango Drying Temperature
Temperature control is crucial during drying. Excessively high temperatures can cause the mango’s surface to harden quickly, preventing internal moisture from draining out, resulting in a “dry outside, wet inside” appearance. Excessively low temperatures can lead to inefficient drying and fermentation or spoilage.
In the initial stage: The temperature is typically controlled at 55-60°C to quickly drain surface moisture.
In the mid-stage: Maintain the temperature at 60-65°C to ensure continuous evaporation of moisture while preventing damage to nutrients and color.
In the late stage: Gradually lower the temperature to 50-55°C to achieve uniform dehydration and a pliable texture for the mango slices.
- Drying Quality Control
To ensure the taste and quality of dried mangoes, in addition to time and temperature, the factory also pays attention to the following:
Uniform slicing: Uniform slice thickness ensures a consistent drying speed.
Stage-based temperature control: Avoids nutrient loss caused by a single high temperature exposure.
Hot air circulation: Ensures even heating of each mango slice.
Moisture content testing: The final product’s moisture content must be maintained at around 15%-20% to preserve flavor and extend shelf life.