PROCESS-FLOW CHART - CANNED ALPHONSO MANGO

PULP

ARRIVEL OF MANGO &

INSPECTION

NATURAL RIPENING OF MANGO

WASHING OF MANGO

CUTTING OF MANGO

INSPECTION & WASHING OF CUT MANGO

SLICES

PULPING OF CUT MANGO THROUGH 1/32” MESH SIZE

PULPERS AND SEPERATION OF SKIN,STONE (BONE) OF MANGO

PULP COLLECTION

PASTURISING OF PULP AT 95 D. CENT. TEMP

IN TO KETTLES

ADJUSTMENT OF BRIX (ADDING OF

SUGAR)

PULP TRANSFER TO OVERHEAD STORAGE

TANK

FILLING OF PULP IN TO CANS AT 85-90 D.

TEMP.

CANS SEEMING & WASHING

FILLED CANS RETORTING AT 100D CENT TEMP.

FOR 25 MINUTES

COOLING OF CANS IN NORMAL WATER FOR

30 MINUTES

CLEANING OF CANS

CANS TRANSFER TO STORAGE GODOWNS

INSPECTION,
CLEANING, LABELING AND SHIPMENTS