Fruit Drying Technology Introduction

fruit and vegetable drying technology

Industrial fruit drying technology quickly evaporates the internal moisture of fruits and vegetables through hot air drying, vacuum drying, microwave drying, etc., so as to keep their nutrients and taste, thereby extending their shelf life, increasing added value and facilitating storage and transportation. It is used in the processing of dried fruits and vegetables, preserved fruits, etc.

The drying of fruits and vegetables requires the use of appropriate temperatures in a short period of time, and through operation and management such as ventilation and dehumidification to obtain high-quality products.

Fruit and vegetable drying must have good heating, heat preservation and ventilation equipment to ensure a high and uniform temperature required for the drying process, and quickly remove the moisture evaporated from the material, and have good hygienic and working conditions to avoid product pollution and be easy to operate and manage.

There are many types of drying equipment for the fruit and vegetable industry, and the common ones are hot air dryers, vacuum dryers, microwave dryers, oven dryers, etc. The hot air dryer evaporates water by circulating hot air; the vacuum dryer uses negative pressure to evaporate water in fruits and vegetables; the microwave dryer uses microwaves to heat and dry fruits and vegetables; the oven dryer removes water by heating and drying fruits and vegetables. This equipment can choose different drying methods according to the different characteristics of fruits and vegetables, so as to ensure the nutrients, color and taste of fruits and vegetables, reduce the loss of nutrients, and extend their shelf life, which is beneficial to the storage and transportation of fruits and vegetables.

Hot air drying is still the mainstream drying method at present, accounting for about 90% of fruit and vegetable drying market. The main characteristics of hot air drying are low investment, low production cost, large production volume, and the quality of dried products that can basically meet the needs of actual consumption.