Lemons need to be cleaned before drying. There are salt water cleaning method, soda cleaning or ultrasonic cleaning method and so on. The main purpose is to clean and remove pesticide residues or wax on the lemon. After removing the wax, it can accelerate the drying process of lemon slices and shorten the drying process, and then reduce the oxidation of lemon slices as a result. It is better to use manual or lemon slicer to cut the fruit into slices with about 4mm. It should be noticed that the thickness shall be even, and the thickness error should not exceed ±1mm. Place the lemon slices neatly on a ventilated tray and avoid stacking them.
It should be quickly to transfer the lemon slices to the drying room. The drying temperature is generally around 50°C. The temperature should not be too high, because the lemon itself contains sugars. If the temperature is too high, the sugars will be scorched, causing the lemon slices to become black after drying. In general, a 15p closed dehuminification dryer is required if you want to dry 1000-1250 kg of lemon slices. The drying temperature is divided into three stages, and the three different temperature settings are 43°C, 45°C, and 50°C. The maximum drying temperature of lemon slices should not exceed 60℃. Keep the drying temperature at medium and low temperature to reduce the loss of nutrients. The drying time is about 15-20 hours, depending on the ripeness of the lemon, the thickness of the slice and the drying season. Sure. (For reference only, please do not apply it without considering practical operation.)