What are the berries drying problems?

  Why do we dry berries? This is a question we need to think about. This is because most of the dry matter in food is wet material, which contains a lot of water. If the water content of fruit is too much in the commodity, it will lead to food corruption or shorten the shelf life of food. At the same time, the transportation cost is increased in the process of transportation, and the added value of products is greatly reduced.
  How can we dry berries quickly? If we use the traditional way to dry berries, it has a few steps.

The way to dry the berries:

• Step one: Cut into slices. We need to slice the washed berries. The thickness of the slices is as we like. It feels that about 1cm is better and the taste is good.
• Step two: Sun drying. The method of sun exposure is to put the sliced berries in the tray and put them in the sun, turn them over every 5 hours, and then the fruits can be dried after about 2-3 days of sun exposure.
• Step three: We need to air-dried fruit with moisture-proof bags, otherwise it will affect the taste of dried fruit.

  It's just the traditional way to dry the berries. If we use a dehydrator to dry the berries, what should we do?Using the dryer to dry the berries can save labor cost, and the berries are heated evenly without secondary operation. In addition, drying berries in this way can save cost, and the drying effect is better than the traditional drying method.

• Step one: Raw material collection. We need to collect fresh, disease-free, no deterioration, more than 60-80% mature berries as raw materials.
• Step two: Raw material cleaning. We need to put the raw fruit in the cleaning pool to remove the sediment and other foreign matters on the peel.
• Step three: Raw material processing. The raw fruit is cut and dug. The process is to use a knife to cut the berry vertically and cut the fruit into two parts. Then the fruit is dug out with a spoon, packed in food-grade plastic barrels, and stored in a refrigerator at 15 ℃.
• Step four: Sugar solution. In the first stage, the ratio of white granulated sugar to maltose was five to one; In the second stage, the ratio of white granulated sugar to maltose is five to one, and citric acid with a total weight of 0.5% is added for 24 hours.
• Step five: Sectional drying method. The first drying process is to keep the drying temperature at 60 ℃ - 65 ℃ for 6 hours, then place it at room temperature for 12-14 hours and then turn the other side of the berry peel over for more uniform drying. The second drying process is to keep the drying temperature at 50 ℃ - 55℃for 10 hours. Put the product out of the dryer in the temperature environment of 20 ℃ - 25 ℃ for cooling for 12-14 hours, so that the moisture of the product is fully balanced, and the taste of the product is softer. The cooled product is thinly coated with white sugar powder to keep the product dry and then packed in the packaging bag according to the quantity to get the finished product.

The principle of berries dryer machine working 

  Baixin air energy heat pump dryer uses the reverse Carnot principle. The refrigerant is compressed by the compressor to become high-temperature and high-pressure gas, enters into the heat exchanger through the pipeline, and then passes through the fan to remove the heat generated by the heat exchanger send it to the drying room to heat and dry the seafood products and other materials, so that the seafood products are dried, and the moisture is discharged from the moisture outlet. The dehumidification system has a heat recovery device, and the recovered heat is used to heat the fresh air, which can save 60%-70% of the fresh air preheating energy consumption.

The berries heat pump dryer machine structure 
 

Berries drying video：