In the field of dried fruit processing, fruit dryer are setting off a technological revolution. This innovative technology not only solves the various drawbacks of traditional drying methods, but also brings unprecedented development opportunities to the dried fruit industry.
The fruit dryer uses low-temperature drying technology to accurately control the temperature between 35-60℃. This gentle drying method retains the nutrients of the fruit to the greatest extent. Taking banana slices as an example, the retention rate of vitamin B6 reaches more than 95%, far exceeding the traditional drying method. For kiwi slices, the loss rate of vitamin C is reduced to less than 15%, making the nutritional value of dried fruits closer to fresh fruits.
In terms of quality control, fruit dryers show unique advantages. The multi-layer mesh belt design ensures uniform circulation of hot air, so that the drying degree of dried strawberries is consistent, avoiding the local over-drying or over-humidification phenomenon common in traditional drying. The intelligent humidity control system can automatically adjust according to the characteristics of different fruits to ensure the soft and glutinous taste of banana slices, the tough texture of kiwi slices and the crisp characteristics of dried strawberries.
The economic benefits are also significant. Calculated based on processing 5 tons of fresh fruit per day, the fruit dryer saves 40% energy compared with the traditional drying method, reduces labor costs by 60%, and increases the yield rate by 15%. The closed drying environment eliminates insect pests and dust pollution, and the product qualification rate reaches 99.9%, which greatly improves the market competitiveness.
The fruit dryer not only revolutionizes the dried fruit processing technology, but also opens a new era of healthy snacks. This technology is driving the dried fruit industry to develop in the direction of higher quality and higher efficiency, bringing consumers safer and more nutritious dried fruit products.
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