THE DIFFERENCE Agency/Organization Involved Automatic Hot Water Treatment

Untreated mangoes Philippine Council For Industry Energy and Emerg- (AHWT)
ripen at greatly varied ing Technology Research and
rates and with a higher
for Mango
Development (PCIEERD)
incidence of stem rot and
Unclean and latex laden Financing Agency
anthracnose.
Untreated mangoes

Treated mangoes Mariano Marcos State University (MMSU)

ripen at a highly uniform College of Engineering
rate and with a much Implementing Agency
lower incidence of
Clean and latex free anthracnose and stem-end
Treated mangoes rot occurrence.
Ilocos Consortium For Industry and Energy Re-
search and Development
(Left: Untreated
(ICIERD)
Mangoes with
Co-Monitoring Agency
Stem-end rot on
the 6th day
Right: AHWT Chrisangel Food Corporation &
mangoes on their Ilocos Norte Mango Stakeholders Association In-
8th day. corporated
Private Cooperator
It is effective in reducing occurrence of
anthracnose and stem-end-rot to 1%. Treated
mangoes ripe evenly as compared to the varied Capacity : can treat 1-1.5 tons/hr of
ripening of untreated mangoes. Mangoes taste mangoes @ 1min. immersion
sweeter and its flesh looks juicier and firmer than Effectiveness : can reduce occurrence of
those untreated. Developers mango disease to 1% @ 2min 58oC
Thomas D. Ubiña treatment
The AHWT is capable of treating (per hour) Romaric G. Ascaño
1.5 tons mangoes for 1 min. immersion, or 350kg Cost of treatment : PhP0.20-PhP1 /kg
Mark Willen D. Manzanas Features : easy adjustment of
for 5min. immersion or 150 kg for 10min. Samuel Franco
immersion. The treatment costs an average of Php temperature and speed settings;
immature mango isolation & fuzzy
0.20 - Php 1.00 per kg for the 1min. immersion to
logic control
10min. immersion. tndconcepts@yahoo.com
09228442446 MMSU-COE|AHWT Project

THE BACKGROUND
The Hot Water Treatment (HWT)
technology is effective in controlling the two major
mango diseases namely ‘anthracnose’ and ‘stem-end
rot’. In spite of the treatment there is still a 10%
occurrence of anthracnose which can be attributed
to the "Batch Type” method of immersing large
quantities of mangoes at the same time. The huge
number of mangoes submerged by batch causes a
significant water temperature drop that cannot be
remedied immediately since it takes time to
regulate the temperature. Furthermore, since the
mangoes are crowded,
those positioned at the
center of each rack may
not be treated well while
immature mangoes at
the middle and bottom
of each rack may not
float. This creates the
Anthracnose infected mangoes likelihood of exporting
ill-treated and immature
mangoes.
Currently available HWT machines are
Batch type designed. Studies abroad showed that
other commodities can also undergo HWT for the
same purpose. It is in this context that the
Continuous-Type Automatic Hot Water Treatment
(AHWT) machine was developed to ensure uniform
treatment of mangoes and facilitate easy operation.
The AHWT employs a simple fuzzy logic control
(FLC) to ensure constant temperature and precise
duration of immersion with the least amount of
energy to be used.
THE AHWT
THE AHWT
The controllers regulate
the water temperature and
of duration of treatment.
The main components of the AHWT are
controllers, heaters, heat tank, geared motor,
conveyor with buckets, conveyor table w/ guide and
blower.
The controllers regulate the water temperature
and ensure the duration of immersion. Electric
heaters are used for easy control and regulation of
the heat tank. The heat tank is the water
containment unit where the mangoes are treated.
The geared motor provides the pull action to propel
the conveyor, its speed depend on settings made on
the controller. The conveyor buckets transport the
mangoes from the conveyor table to the heat tank
and then to the drying area. The conveyor table is
where the untreated mangoes are fed. It delivers
definite number of mangoes to the bucket of the
conveyor. The blower dries the mangoes just after
the treatment.
THE PROCESS
Before Treatment Feed
Air Dry Hot Water Treatment
The AHWT process begins by manually
setting the digital controllers to the temperature
and duration of immersion desired. The water in
the heat tank is heated by the heater and regulated
by the controllers. Mangoes in the conveyor table
are fed in limited numbers (5-10) to the conveyor at
the set speed. This is to ensure that mangoes fed in
the AHWT machine will be submerged to the heat
tank for the desired temperature and duration of
time set. Treated mangoes leaving the heat tank are
dried by the blower to remove the moist from it.
The heating medium of the drier come from the
hot humid air above the heat tank. Concepts of
Fuzzy Logic Control were used for the automation.
During treatment, immature mangoes floats
thus can be easily set apart from the others.
Treatment of mangoes were uniform and precise.
After treatment, mangoes were clean and latex free.