The drying temperature should be controlled at 65°C-75°C. The drying time is about 20-24 hours. When the moisture content of the finished product reaches below 20%.
Cool down to 55℃-60℃, and continue to dry for 2 days, so that the weight of the fruit drops to 25-30% of the fresh fruit, which means it becomes the dried fruit.
Put the blanched pumpkin slices into the drying room for drying. The drying temperature firstly should be controlled at 45°C-60°C, and then gradually increased, but it cannot exceed 70°C.
If the lemon slices have been air-dried for one day, transfer them to the air drying room, and set the temperature of the dryer to three temperature ranges: 45°C, 50°C, and 53°C.
The initial temperature of drying is 80°C-85°C, and then gradually decreases to 50°C-55°C. The drying time is 5-6 hours, and finally the relative humidity reaches 10%.
The loading capacity of the tray is 14-20kg/㎡, the initial temperature is set to 45°C-50°C, and the final temperature is set to 70°C-75°C.
The initial moisture content of the pasture is 60*80%, and would lower down to 13-17% after drying. 5 tons of fresh materials are dried in 100 minutes.
The normal loading amount of apricots for drying is 7-9kg/m² at one time. The initial temperature is set to 50°C-55°C and the final temperature is 70°C-75°C.
The drying temperature of the drying room is generally about 75 ℃, and the drying time is about 4 hours.
Heat pump drying has high processing efficiency and short cycle, which not only improves product quality, but also effectively reduces manufacturing costs.
Get in Touch
Get our updates, please contact us through one of the following channels.
