FIELD OF THE INVENTION:
This invention relates to a process for the preparation of high hydrostatic pressure pasteurized mango pulp and the mango pulp produced thereby.
BACKGROUND OF THE INVENTION:
Processed mango pulp is commercially available which consist of pulp, sugar, acid regulators, flavor enhancers and other chemical additives to stabilize the product. Traditionally, mango pulp is processed using thermal processing to achieve microbial safety and enhance shelf life. However, use of high temperature impairs quality and fresh-like attributes are lost.
EP 1232694 to Suntory Holdings Limited relates to processed mango juice and beverage containing it. The mango pulp is obtained from mangoes by centrifugal separation and suitable additives are added, according to the necessity. Processes for making fruit pulp composition are in US Patent No. 5384147, US 5871794 and US Patent No. 6284303. However, none of the patent disclose methods which do not use chemical treatment, high vacuum processing and temperatures, that exceed 90°C. EP 1553850 discloses a stable fruit pulp composition and a puree composition comprising the same. The fruit pulp composition comprises water, fruit pulp, oil where the stabilized fruit pulp composition is the product of fruit comprising water, pulp and oil that has been heated to a temperature from about 30°C to a temperature not over 90°C.
EP 1643859 discloses a method of making a fruit pulp composition by harvesting fruits prior to being ripe, storing the fruits in a dark room at a temperature of from 10° to 35°C, peeling, depitting or coring the fruits

and producing pulp therefrom. The pulp is then mixed with an acidulant and heated to a temperature not over 90°C to obtain the fruit pulp composition. Therefore, none of the processes described in the art are devoid of at least one step of treatment with chemicals, heating, vacuum processing etc. However, use of such techniques lead to a loss of the natural attributes of the fruit.
OBJECTS OF THE INVENTION;
It is therefore an object of this invention to propose a process for the preparation of high hydrostatic pressure pasteurized mango pulp which does not use high temperatures.
It is a further object of this invention to propose a process for the preparation of high hydrostatic pressure pasteurized mango pulp which does not involve the use of chemical additives.
Another object of this invention to propose a process for the preparation of high hydrostatic pressure pasteurized mango pulp which retains fresh-like properties of the fruit and ensures microbial safety.
These and other objects and advantages of the invention will be apparent to a reader on reading the ensuing description.
BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWING:
Fig. 1: Flow chart showing the process according to the invention.
DETAILED DESCRIPTION OF THE INVENTION:
Thus, according to this invention is provided a process for the preparation of high hydrostatic pressure pasteurized mango pulp.

In accordance with this process, natural mango pulp is pasteurized using non thermal high hydrostatic pressure processing method. The pulp is packed in flexible food grade film and pressurized at atleast 600 MPa pressure at 25-35°C temperature for pressure-hold duration of atleast 5 min in a batch mode high pressuring unit. The process ensures microbial safety of mango pulp and preserves fresh-like color, flavor, organoleptic characteristics and moderately affects its nutritional quality. During this process no chemical additives and/or sugar are added to the product. The obtained mango pulp has extended shelf life of upto 3 months during refrigerated storage at 4°C.
The process is highlighted in the flow chart (Fig. 1). No chemical additives were added to mango pulp. Superior nutritional and organoleptic qualities were maintained throughout chilled storage with assurance of microbiological safety.
The invention will now be explained in greater detail with the help of the following non-limiting example.
EXAMPLE:
Natural mango pulp, if processed at 600 MPa for atleast 5 min hold duration at 25 to 35°C using high hydrostatic pressure processing system will give pasteurized pulp with extended shelf life at 4°C storage.

In this present process, natural mango pulp is non-thermally processed and chemical additives/sugar has not been added. Microbial safety of the product is ensured and fresh like organoleptic attributes are also retained in the product. This product can be used in all kind pf beverages, ready to serve drinks, for making jam, jellies, nectar, candies, fruit bars, etc. It is likely to lead to a totally new technology for food processing industries in India.

We Claim:
1. Process of withering the moisture content of fresh tea leaves in a circular
rotating withering trough comprising;
connecting the circular rotating trough (1) to a motor (2) and a pulley (6) to rotate the said trough at the required speed;
arranging a fabricated construction (4) to accommodate a shaft (5) receiving power from the motor (2) to rotate the said circular trough;
placing a plurality of blades (Vane) (3) in the inner annulus of the rotating wire mesh circular trough (1) to throw air radially from innereye to periphery of the said trough(l); wherein,
a continuous flow of air cutting across the withering bed of the said trough (1) when the said trough (1) rotates continuously causing a continuous flow of air cutting across the withering bed when the tea leaves undergo a natural shuffling during rotation ensuring uniform air flow through the leaf bed.
2. A process as claimed in claim 1, wherein implementing circular trough (1) saves 60% of floor space.
3. A process as claimed in claim 1, wherein implementing circular trough (1) after a given amount of time moisture removal is 5% more compared to conventional trough.
4. A process as claimed in claim 1, wherein implementing circular trough (1) moisture removal is uniform for all leaves placed in the circular trough compared to conventional trough.

5. A process as claimed in claim 1, wherein moisture removal is more for circular withering trough with side cover (8) compared to a circular trough (1) without side cover.
6. A process as claimed in claim 1, wherein implementing circular trough (1), need for manual shuffling of leaf is eliminated.
7. A process as claimed in claim 1, wherein implementing circular withering trough, surface moisture present in leaves, particularly in rainy season, is automatically removed by the action of centrifugal force caused due to the rotation of circular withering trough, eliminating the requirement of additional hot air to be blown to remove surface moisture of leaves as in the case of conventional trough.
8. A process as claimed in claim 1, wherein the circular trough (1) rotates at a particular speed during withering process.
9. A new circular rotating wire mesh withering trough (1) comprising; the said trough having a curved shape configuration forming an annular space;
a side cover (8) made of wire mesh;
a shaft (5) accommodated in fabricated support (4) and connected to a motor (2) through a pulley (6) for rotating the circular trough (1);
two bearings (9) disposed for guiding the shaft (5) and for smoothe rotation of the said shaft, wherein blades (3) are installed in the inner annulur of the said wire mesh trough (1) for blowing air to the tea leaves in the said trough; throwing air radially from inner eye to the periphery of the said trough
(1).