High Capacity 1 t/h-20 t/h SUS304/SUS316 Mango Processing Line with Aseptic Bag Filling for Puree Production

Are you planning to produce mango puree for export to juice blenders, yogurt manufacturers, or baby food factories? You need a mango processing line that achieves consistent concentration, sterile filling, and extended shelf life without refrigeration. This mango processing plant is specifically designed for high Brix mango puree packed in aseptic bags.

Why Concentration Matters for Mango Export

International buyers of mango puree typically specify 28 to 32 Brix for single strength puree or higher concentrations for custom blending. Lower concentration puree costs more to ship per unit of mango solids. Higher concentration puree gives buyers flexibility to dilute according to their specific application.

Unlike tomato paste which routinely reaches 36 to 38 Brix, mango puree is typically concentrated to 28 to 32 Brix to preserve the delicate tropical flavor and aroma. Going higher than 32 Brix risks flavor degradation during evaporation. This mango puree production line uses gentle evaporation under vacuum to remove water while protecting heat sensitive mango compounds.

Aseptic Bag Filling System for Mango

The final stage of this mango juice processing line is the aseptic bag filler. Mango puree is sterilized by the tube in tube sterilizer and held at sterile temperature before entering the filler. The filler operates inside a sterile chamber where the puree fills aseptic bags ranging from 20 kilograms to 220 kilograms.

The aseptic bag consists of multiple layers including aluminum foil and food grade polyethylene. No refrigeration or frozen storage is needed after filling. The puree stays fresh for 18 months at room temperature. This is how mango puree exporters in India, Thailand, and Mexico ship product to Europe, North America, and the Middle East.

Key Specifications for Export Production

Fresh mango input ranges from 2 to 30 tons per day depending on line size. Final puree concentration reaches 28 to 32 Brix with option for up to 35 Brix for specific buyers. Evaporation capacity ranges from 300 to 3000 kilograms of water removed per hour. Aseptic bag sizes accepted are 20 kilograms, 200 kilograms, and 220 kilograms. Sterilization temperature reaches 95 to 105 degrees Celsius with 15 to 30 second hold time.

Mango Specific Processing Challenges

Mango requires special handling compared to other fruits. The destoning machine removes the large flat pit without crushing it. The pulping machine separates fiber from pulp, giving you smooth puree without stringy bits. The refining screen removes any remaining fiber particles. All of these steps happen before evaporation to protect the evaporator from fiber buildup.

Quality Control Features

The optical sorter and manual sorting table remove unripe, overripe, and damaged fruit. The metal detector and X ray inspection identify foreign material. The inline Brix meter continuously monitors concentration so you can adjust the evaporator in real time. The color meter measures mango puree color which buyers use as a quality indicator. Lab test reports are available for each batch including Brix, pH, viscosity, color, and microbiological analysis.

Who This Mango Processing Plant Serves

Mango puree exporters shipping to international juice and dairy companies. Large beverage manufacturers producing their own puree base. Mango growers cooperatives adding value to their harvest. Food ingredient companies supplying puree to baby food and bakery plants.

Ready to Produce Export Grade Mango Puree

Tell us your target daily fresh mango input and final Brix requirement. We will send you a complete mango puree production line proposal including evaporator specifications, aseptic filler details, and customized quote. Free plant layout and lab test report template available upon request.