Views: 215 Author: Hedy Publish Time: 2023-07-19 Origin: Site
Lemons are known as the "citric acid warehouse" because they are high in citric acid. Its fruit juice has a deep scent and is luscious and crisp. Because of its very sour flavor, it can only be used as a great seasoning, in beverages and vegetables, cosmetics, and medicine. Lemons are also high in vitamin C, which can help with phlegm and coughing as well as strengthening the stomach. It is the enemy's "scurvy" and is used to treat bronchitis, pertussis, lack of appetite, vitamin inadequacy, heatstroke, and polydipsia.
Choose high-quality lemon fruit and thoroughly clean it with salt water, soda water, or ultrasonic cleaning, among other methods. The primary goal is to clean and remove any pesticide residue or wax.
Cut the fruit into 4mm slices by hand or using a slicer, paying attention to the thickness. Remove the lemon seeds as well to avoid affecting the drying and texture of the lemon slices. Avoid placing the lemon slices neatly on the ventilated tray. To begin, utilize natural breeze and light to evaporate some of the moisture from the lemon slices.
After a day of air drying, the lemon slices are transported to the air drying chamber, and the dryer temperature is set at 45°C, 50°C, and 53°C. The water from the lemon slices is gently evaporated and released throughout the low temperature drying process, which takes around 22 hours.
Dragon fruit has evolved from the traditional single form of fresh dragon fruit into processed items such as dragon fruit drinks and dried dragon fruit as the market has changed. Its flower buds have a great therapeutic potential as well. Flowers have a higher commercial value than fruits.
Reference for the dragon fruit dryer drying process: (If you want to know the dragon fruit flower drying method, please contact customer service.)
The temperature is set to 60°C, the humidity to 35%, the dragon fruit dryer mode is drying + dehumidification, and the baking period is 2 hours in the first stage.
The second stage involves raising the temperature to 65°C, lowering the humidity to 25%, selecting the drying + dehumidification option, and baking for around 8 hours.
The third stage: adjust the temperature to 70°C, set the humidity to 15%, adjust to the drying + dehumidification mode, and the baking time is about 8 hours;
The fourth stage is to set the temperature to 60°C and the humidity to 10%, then bake for about 1 hour in the continuous dehumidification mode. After the drying process is complete, it may be packaged into bags.
Blueberry fruit is strong in nutrients and has activities such as avoiding brain neuron aging, safeguarding vision, strengthening the heart, anti-cancer, softening blood vessels, improving human body immunity, and so on. As a result, mastering the proper blueberry drying method is critical. He can ensure that blueberry nutrients are not damaged and can increase the shelf life of blueberries!
Blueberries require up to 20 hours to dry, and the skin must be treated; otherwise, the water in the centre should not evaporate, and the high sugar content of blueberries makes it easier to lock the water. The drying process must be finished using three to four techniques, with the intermediate step utilizing The drying mechanism no longer warms up and just lets the air passage to flow, enabling the blueberry moisture to permeate naturally in the drying chamber when in stand-by mode.
The drying area for a 3P air energy dryer to dry 500 catties of fresh blue poison is 3.5 meters length, 2.2 meters wide, and 2.2 meters high.
Blueberries are dried in three stages: set the drying temperature to 45°C, relative humidity to 12%, drying + vigorous dehumidification mode, and dry for 8 hours in the first stage. Set the drying temperature to 55°C, relative humidity to 12%, drying + dehumidification mode, and dry for 6 hours in the second stage. Set the drying temperature to 65°C, relative humidity to 12%, drying + dehumidification mode, and dry for 4 hours in the second stage.
