When processing tropical fruits such as mangoes and pineapples, it is important to handle the fruit carefully and keep as much of its natural flavor and aroma as possible. Our tropical fruit processing lines cover the stages required for each fruit, including washing and sorting, destoning or extraction, pulping, refining, concentration, sterilization, and filling.

Mangoes can be harder to process because they have large, flat pits, so it can be difficult to separate all the pulp cleanly. To get more of the fruit flesh, the processing line uses destoning and pulping equipment before the pulp moves on to concentration. During concentration, heat removes part of the water from the juice or purée. Some of the fruit’s aroma might evaporate with the steam, so the aroma recovery unit collects it before it is lost and returns it to the juice or purée before filling.