CANNED MANGO PRODUCTS

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CANNED MANGO PRODUCTS
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Introduction
Canned mango products

• Canning is defined as preservation of foods in
  hermetically sealed containers and usually
  implies heat treatment as the principal factor in
  prevention of spoilage.
• Canning was invented by Nicholas Appert in 1910
  so also termed as Appertization

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Canned mango pulp
Canned mango products
Canned mango slices and tit bits
Click on picture for detail
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Mango Pulp Canning
Canned mango products

• Select ripe mangoes
• Wash, peel
• Pulping
• Filling in plain cans at 85ºC (pH 3.8-4.0)
• Add sugar syrup and 0.3 citric acid (TSS
  40ºBrix)
• Exhausting (82-85ºC/ 6-10 min)
• Double seaming
• Processing (100ºC/30 min)
• Cooling
• Storage

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Canned mango products
Canned Mango Slices

• Ripe mango fruits
• Wash, peel
• Cut into longitudinal slices
• Filling in plain cans containing syrup (40ºBrix)
  and 0.3 citric acid
• Exhausting (82-85ºC/ 6-10 min)
• Seaming
• Processing (100ºC/30 min)
• Cooling
• Storage

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What is Syruping?
Canned mango products

• A solution of sugar in water is called a syrup.
• Syrup is added to improve flavour and to
  facilitate the heat transfer during processing.
• Syruping is done only for fruits
• Syrup is filled hot in cans at about 79-82ºC
  leaving a headspace of 0.3-0.5 cm (headspace is
  the gap between the lid of the can and the
  contents in the can).
• Citric acid/ ascorbic acid maybe mixed into the
  syrup to improve flavour and nutritional value,
  respectively.
• Citric acid also help in maintaining desired pH
  lt4.5)

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Advantages of Exhausting
Canned mango products

• Exhausting is the process of removal of air from
  the cans.
• It helps to
• avoid corrosion of tinplate and pinholing during
  storage
• reduce chemical reactions between contents and
  the container
• minimize discolouration by preventing oxidation
• retain vitamin particularly vitamin C

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Processing
Canned mango products

• Heating of canned foods for preserving is known
  as processing.
• Processing time and temperature should be optimal
  to eliminate bacteria.
• Overcooking should be avoided to retain the
  sensory quality of the product.
• Mango being acidic (pHlt4.5) in nature can be
  processed at 100ºC or in boiling water.

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FPO Specifications for Canned Mango Products
Canned mango products

• Head space in the can shall be in the range of
  0.3 to 0.5 cm
• The drained weight of the fruit shall not be less
  than 50 per cent and the fruit should be firm
• No preservatives shall be added
• No artificial colour shall be present
• The can shall not show any positive pressure at
  sea level and shall not show any sign of
  bacterial growth when incubated at 37ºC for a
  week.

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Let Us Sum Up
Canned mango products

• Canning is a process of preservation employing
  heat as the principle factor for preserving
• Canned products are shelf stable
• Syrup/ brine is added to canned products to
  improve flavour and heat transfer
• Plain cans can be used for acidic fruits having
  no water soluble colours

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