Fruit drying process conditions

The moisture contained in foods is a key factor affecting the shelf life of products. Dehydration of foods makes them dry, which can extend the storage and shelf life of products; on the other hand, products sold in other forms. (For fresh products, canned products and frozen products, etc.), the storage and transportation costs of dry products are low.

In addition, China's current consumer market tends to be dominated by convenient and nutritious foods, and the market development of dry foods will surely receive attention. This article takes fruit as an example to discuss the drying process.

Microwave drying machine

The key to dry fruit production For dry fruit products, thorough drying is of paramount importance. The lower the water content of the final product, the longer it will be stored. However, in order to achieve a balance point of the water content of the product, that is, to achieve the highest possible moisture content, in order to maintain product quality, but also to achieve the best storage period for the minimum water content requirements, the practice of the process is not easily.

Fruit drying process conditions