Mango Drying Site
Heat pump dryer drying mango , tray dryer type fruit dehydrator takes advantage of the reversed Carnot principle, absorbing the heat from around and sending the heat to the materials which will be dried.
This dryer is mainly composed of heat pump  and drying chamber.This dryer will be controlled by touch screen controller, and the temperature can be adjusted.
It has low electric consumption.

How to dry mangos?
1.Select fresh ripe mangoes: Li Song mango, Zi Hua mango and wild mangoes grown in Hainan are suitable for processing. Full pulp contributes to the rate of finished products. It would better that mangoes are nearly ripe. If the maturity is low, mangoes taste bad with poor color. They are perishable in case of post-maturity.
2.Washing: Put mangoes in the tank, rinse them with clear water flow, select unqualified ones, put qualified ones in the plastic baskets by size, and strain water.
3.Peeling: Use a stainless steel knife to remove exocarp and scars by hand. Make sure the surface is smooth and even and all exocarp is removed. If not, tannin in the exocarp is easy to get brown in the process, which has a negative impact on color of finished products. Use a sharp blade to cut peeled mangoes into slices on a vertical basis. Each slice is 8-10 mm thick. The kernel still with some pulp can be made into juice.
4.Color protection: Use sulfur to smoke or soak slices to protect their color.
5.Drying: Put the mango slices on the rack (if soaked with sulfur, strain water first), and put the rack in the cabinet to dry the mango slices up.
6.At the beginning, the temperature shall be held at 70-75°C. In the later phase, the temperature shall be at 60-65°C. Pay attention to turning over and rewetting in the drying process.
7.Softening and packaging: If moisture content of mango slices meets the desired level, typically 15-18%, put them in the closed container for 2-3 days to soften them and make water balanced for packaging.