Operational points of fruit and vegetable drying process

The dry processing of fruits and vegetables occupies an important position in the processing of horticultural products in China. The equipment can be simple and versatile, and the production technology is easy to master. After the horticultural products are dried, they are small in size, light in weight, rich in nutrients, convenient to use, and easy to transport and store. They are of great significance for the processing of foreign trade and convenient food. The raw materials are sorted, sorted, cleaned, cut, blanched, dehydrated, dried, dried, and the main points of the drying process are summarized as follows:
Characteristics
method
Heating method
Low temperature â†’ high temperature â†’ low temperature
It is suitable for red dates and dried persimmons with high soluble solid content or whole fruit.
Low temperature 55-60 Â° C, high temperature 70-75 Â° C, low temperature down to 50 Â° C.
Rapidly increase the temperature at the beginning â†’ maintain high temperature â†’ gradually cool down
It is suitable for horticultural products with low soluble solid content or cut into thin slices, filaments and the like.
The initial temperature rose sharply to 95-100 Â° C, the temperature of the placed material was maintained at 70 Â° C, and the temperature was lowered to the end of drying at the end of drying.
Constant temperature â†’ cooling
Suitable for dry processing of most horticultural products.
During the whole drying period, the temperature is in a constant state of 55-60, and the temperature is gradually lowered at the end of drying.
Ventilation and drainage
The horticultural product has a high water content, and the indoor relative humidity rises sharply during the drying process. When it reaches 70% or more, it should be ventilated and drained.
Open the inlet and outlet simultaneously or alternately, the time is 10-15 minutes.
Reverse tray and material flipping
If the heat is not uniform or the sugar content is too high, it will not be treated in time.
When the plate is inverted, shake the baking tray or manually turn the animal material to make the material heat evenly and the degree of drying is the same.

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Characteristics	method
Heating method	Low temperature â†’ high temperature â†’ low temperature	It is suitable for red dates and dried persimmons with high soluble solid content or whole fruit.	Low temperature 55-60 Â° C, high temperature 70-75 Â° C, low temperature down to 50 Â° C.
Rapidly increase the temperature at the beginning â†’ maintain high temperature â†’ gradually cool down	It is suitable for horticultural products with low soluble solid content or cut into thin slices, filaments and the like.	The initial temperature rose sharply to 95-100 Â° C, the temperature of the placed material was maintained at 70 Â° C, and the temperature was lowered to the end of drying at the end of drying.
Constant temperature â†’ cooling	Suitable for dry processing of most horticultural products.	During the whole drying period, the temperature is in a constant state of 55-60, and the temperature is gradually lowered at the end of drying.
Ventilation and drainage	The horticultural product has a high water content, and the indoor relative humidity rises sharply during the drying process. When it reaches 70% or more, it should be ventilated and drained.	Open the inlet and outlet simultaneously or alternately, the time is 10-15 minutes.
Reverse tray and material flipping	If the heat is not uniform or the sugar content is too high, it will not be treated in time.	When the plate is inverted, shake the baking tray or manually turn the animal material to make the material heat evenly and the degree of drying is the same.