Processing steps ofcantaloupe
Different cantaloupe types contain different water volume, in addition, temperature, maturity, and color protection solution, are the other elements which will influence the drying quality.
In general, setting the initial temperature at 45 ℃ is the optimal parameter. In addition, the water content of the fruit could be better maintained by treating the melon slices with brine water.
Cantaloupe drying process
1.Firstly, you should set the temperature at 45°C to achieve a preheating effect, and then control the humidity at 25°C. The drying time is about 1 hour.
2.Afterwards, the temperature should set to 47°C, the humidity should set to 20°C, and the drying time is about 1 hour to maintain the color of the melon.
3.The temperature should controlled within 53 °C, and the humidity should set at 15 °C. After completing the drying process, the effect of moderate drying has been reached.
4.Raise the temperature again and set it at 57°C, the humidity should slightly set down by 10°C.
5.At this time, the cantaloupe slices have reached a certain hardness level. After drying for 1 hour, the temperature is set at 63°C, and the humidity is lowered to 6 ℃.
6.finally, after drying for half an hour, you should check the fineness of the cantaloupe slices. If the cantaloupe is in good condition, you can stop the machine and push the cantaloupe slices out of the drying room.
After the drying process, the moisture content is below 6%, and the fresh-to-dry ratio is about 10:1. This condition can meet the requirements of grinding. The whole drying process takes nearly 5 hours.