Mangosteen tea is very popular due to its high xanthone content. According to studies the chemical has anti-oxidant, anti-bacterial, anti-fungal and anti-tumor properties. It also has anti-histamine and anti-inflammatory medicinal properties. It is well known to reduce cholesterol levels and hardening of arteries and a natural cancer fighter.
Most xanthones reside in rind. Separate the rind for tea making purposes. It can be dried by air drying or following the drying methods below. Leaves can be included in tea processing.
BASIC PRINCIPLES OF DEHYDRATION
Dehydration is the simple methods of preserving fruits. The weight and bulk of fruit are reduced, making handling, storage, and product distribution less difficult. Dried fruits require simpler and cheaper packaging and are, thus, less costly than those preserved by canning or freezing.
Dehydration preserves fruits by reducing moisture content, so that, microorganisms cannot multiply and enzyme activities are retarded. Dried fruits are high in sugar and low in protein and fat. Some contain as much as 70 % sugar, 5% ash, and 6% mixture of malic, citric, and tartaric acids. Dried fruits retain the nutrients to some extent when properly processed and stored.
Drying depends on temperature, time and relative humidity. The ideal conditions for drying fruits are 43-46°C within a short time and with low relative humidity. Drying can be done under the sun or in driers.
Sun drying involves spreading the fruits on clean pavement under the sun. This method is cheap and gives a good color to the product, depending on the weather. Product quality is low because of exposure to various contaminants such as dust, insect, molds, debris, etc.
1. Select and sort fruits according to size, maturity, and quality for equal drying of the product. Use only fresh and top quality fruits.
2. Prepare the fruits. Wash; peel; remove seeds, edges, or core; and cut to desired sizes. For sundrying, slice the materials. For some fruits, blanch by means of hot water, salt, lye solution; and steam to check enzymatic changes. Dip the fruits in sodium metabisulfite solution (0.12%) to prevent browning and kill insects and spoilage organisms.
3. Spread fruit slice evenly on clean, dry trays. Cover trays with loosely woven cloth to keep out insects and dust.
4. Depending on available equipment, dry the fruits.
5. Place the dried fruits in boxes to equalize moisture content.
6. Package the fruit and place it in an oven set at 65°-85°C for 30-70 minutes.
drying technology courtesy of dost