Dried fruit production, do not ignore the drying method

China is a big fruit producer and produces a variety of fruits all year round, especially in warm climates. In general, the storage time of most fruits is very short, such as mulberries, figs, strawberries, peaches, bayberries, apricots and so on. Therefore, drying is a good way to preserve and increase the added value of products, and dried fruit has a huge market prospect.

Traditional drying is easy to produce secondary pollution, there are hidden dangers:

Fresh preserved fruit often has high water content, high dehydration rate, high calorie requirements, and high sugar content. The traditional drying process includes raw material selection, fresh fruit processing and pretreatment, sugar boiling, soaking, drying and so on. The traditional natural drying method is limited by the weather, and the drying time is very long, which is easy to cause the spoilage of the preserved fruit. Even after the late drying, the taste and appearance will be affected, and the spoiled preserved fruit will have great hidden dangers in consumption. In addition, the preserved fruit has high water content and high sugar content, and it is easy to catch dust when dry, attracting mosquitoes, flies, ants and so on. And cause secondary pollution. In the season of mass production, dry materials are in high demand, and dry sites are also a big problem.

Coal burning, wood burning, oil burning and other drying methods often maintain a constant high temperature during the drying process, which is easy to cause the color of the preserved fruit to become darker. Moreover, the sugar inside the preserved fruit is easy to char at high temperatures, making the finished dried fruit brown or black. In addition, during the drying process, polluting gases and fumes such as carbon monoxide are also produced, and the drying chamber is not a completely closed system. These harmful substances will enter the drying room in large quantities through the circulating air, adhere to the surface of the preserved fruit, resulting in the pollution of the preserved fruit.