Air-energy food dryer for drying persimmons

Air-energy heat pump food dryer is a new, energy-efficient and pollution-free drying equipment. The operating cost of the equipment is one-third of that of coal-fired and oil-fired drying equipment and one-quarter of that of electric heating drying equipment. It has a high degree of automation and can greatly reduce labor costs. Air-energy heat pump food dryer has a wide range of applications and can be used as fruit and vegetable dryers, medicinal material dryers, seafood dryers, agricultural and sideline products dryers, industrial product dryers, etc. Today we will introduce the process of drying persimmons with air-energy heat pump food dryer as a fruit and vegetable dryer.

 

Persimmon drying process

 

Drying process: After the persimmon fruit enters the drying chamber, the temperature is quickly raised to 40℃~50℃, so that the ethanol dechlorinase activity in the persimmon fruit is in a high state, so that the respiration rate in the persimmon fruit is increased, and the softening, astringency removal and partial dehydration (about 25%) are quickly completed. The continuous drying time depends on the size and maturity of the persimmon fruit, which is about 12 hours. When drying persimmons, mildew prevention is very important. If you are not careful, the persimmons in the whole baking room will become moldy and rot within a few hours. Therefore, the relative humidity during baking should be kept below 70%, which can effectively prevent mold.

 

Stop baking, take out the persimmons, pile them for a few hours to soften them, and then pinch them. Use moderate force to pinch the cakes so that the flesh is scattered and the skin is not broken. The specific pinching method is: hold the fruit with both hands and pinch it vertically and horizontally, turning it while pinching, until the inside becomes soft and the persimmon core is skewed.

 

Second drying process: send the pinched persimmons into the drying room again, raise the temperature to 45℃～50℃, and bake for about 15 hours to quickly dehydrate the persimmons to 35% again. Stop baking, take out the dried persimmons for the second time, pile them again, and pinch them again after softening. The persimmon cake is basically formed.

 

Third drying process: put the persimmons into the drying room again, and the temperature is 40°C - -45°C for about 10 hours. At this time, it has reached the latter stage of drying, and dehydration is relatively slow. When the persimmons are uniformly hard and elastic, and the water content is about 35%, stop baking, take out the baked persimmons for the third time, pile them up to soften them and adjust their shapes. The next batch of persimmons are switched in batches according to the above method and dried in sequence, which improves the utilization rate of the drying room without wasting heat.

 

The persimmon cakes baked by the air energy heat pump food dryer as a fruit and vegetable dryer are of good quality, moderate hardness and high finished product yield.