How does dry fruit ensure that it does not change color? Next, Shuntec will take apricot drying as an example to answer your questions.

Apricot is an important economic fruit tree species and one of the common fruits. It is extremely nutritious, contains more sugar, protein, calcium, phosphorus, and other minerals, and is rich in vitamins A, B, and C.

Drying process reference:

1. Type selection: Loading capacity 6-8/kg/㎡, according to 7P drying and dehumidification integrated host configuration 30 cubic drying room, can put 6 sets of material trucks, each time can bake 2000 catties of fresh apricots, apricots dry and fresh ratio 5:1.

2. The first stage of drying: the temperature is 36°C, the humidity is 50%, and the temperature is constant for 5 hours after heating;

3. The second stage of drying: the temperature is 45°C, the humidity is 45%, and the temperature is kept constant for 8 hours after the temperature rises; at this stage, the water output of the material is relatively large. If the drying heat pump has insufficient dehumidification capacity, it is necessary to open a strong outlet for dehumidification;

4. The third stage of drying: the temperature is 50°C, the humidity is 40%, and the temperature is constant for 20 hours after heating;

5. The fourth stage of drying: the temperature is 50°C, the humidity is 40%, and the temperature is constant for 20 hours after heating;

6. The fifth stage of drying: the temperature is 65°C, the humidity is 18%, and the temperature is constant for 18 hours after heating up.