Drying process steps of the dryer for cherry tomatoes

Process steps of cherry tomatoes

The skin of the cherry tomatoes need to be pierced before drying, because there is a layer of skin on the surface of the fresh fruit. If the skin are not pierced, it will be difficult for the water to come out. Under the high temperature, the internal water will continue to evaporate, and eventually the skin will be broken, and then the pulp will burst. Before drying, use a pin to poke holes on the cherry tomatoes. You should poke a dozen times for each fresh fruit. After the cherry tomatoes with holes were placed on the plate and placed in the drying room, the drying temperature is correspondingly lowered, and the drying process should be divided into six different temperature sections.

After the cherry tomatoes are pierced, they should be pickled into waters with 70% sugar content. After pickling, take out the cherry tomatoes and dry out the moisture on the surface, and then put them in the drying room.

Drying process steps of the dryer for cherry tomatoes

Cherry tomato drying process

Heat pump drying of cherry tomatoes is usually divided into four stages. The drying time is about 32 hours and the temperature is between 50°C and 65°C. The specific process is as follows:

1.In the low-temperature dryingstage, the temperature is 50°C, the humidity is 30%, and the time is about 6 hours. The temperature in this stage should not be too high, otherwise the sugar will be easily coked, resulting in blackening of the finished product.

2.In the drying and dehumidification stage, the temperature is set to about 55°C, the humidity is 25%, and thedryingtime is about 12 hours.

3.In the setting and color setting stage, the temperature is 60°C, the humidity is 20%, and the time is about 10 hours.

4.In the saccharification and shelling stage, the temperature is set higher in this stage, generally around 65°C, the humidity is 15%, and the drying time is 4 hours.