Apple Drying Process

Apple Drying Process

Apple drying process raw materials → washing → peeling → slicing → potion immersion → drying, film selection → packaging several links.
(2) Main points of pre-processing of apple slices
Raw material selection: select dense meat, high sugar content, thick skin, fully mature fruit, remove rotten fruit, disabled fruit.
Raw material treatment: in order to remove pesticides from the pericarp, clean the fruit with running water. Peel by hand or mechanically, remove the core, cut into 7~8 mm slices, and then put into brine.
Color protection: put the cut apple slices in 3%~5% salt solution to avoid oxidation and browning.
The fruit is floating on the potion, and should be pressed with a curtain on the fruit to ensure that the fruit is completely immersed in the potion.
(iii) Main points of operation for post-drying of apple slices
1. drying :1 drying room temperature :60~80℃. Drying time :5~10 hours. Moisture removal: Always dehumidify during drying. In the drying process, to prevent temperature instability, high and low.
2. selection: dried apples must be manually selected and trimmed. Trim: Trim the leaves with residual seed nests, pericarp, mechanical scars, spots, pests and diseases. Pick: Remove water (non-dry), paste, debris and dirt from fruit slices and remove impurities.
3. packaging: after testing, check the qualified dehydrated apple, into a composite packaging bag, packaging. If vacuum packaging is used, the shelf life of the product can be extended


Post time: 2020-11-07
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