Introduction to peach：

  The peach fruit is juicy and can be eaten raw or canned or canned. The kernels can also be eaten. The flesh is white and yellow, and a few are red.

Peach processing steps：

  Dried peaches require large fruit shape, high sugar content, tight and thick flesh, less fruit juice, golden flesh, aroma, less fiber, and eighty to ninety percent ripeness. It is best to harvest when the skin of the fruit is slightly soft.
1. Selection and cleaning
Eliminate rotten, diseased, damaged and immature fruits. Wash the sand on the surface of the fruit with clean water, and then brush off the peach hairs. If the residual pesticides are mostly 0.5-1% dilute hydrochloric acid solution, soak for 35 minutes, and then wash.
2. Cut in half and cored
Use a halving machine or a stainless steel knife to cut the fruit in half along the "suture line", use a digging knife to dig out the core of the fruit, and then put in a 1-3% salt solution to protect the color.
3. Peeling and cleaning
Use a peeling agent to peel, or use 1.0-2.5% hot sodium hydroxide solution to scald the peel for 30-60 seconds, and then immediately rub the peach slices in clean water to remove the peach skin and rinse it off.
4. Hot blanching
Put the peeled peach slices in steam for 5 minutes, or blanch them in boiling water for 5-10 minutes, remove and drain.
5. Sulfur smoked
Arrange the slices of the peaches up in the fruit plate and smoke them for 4-6 hours. About 3 kilograms of sulfur are needed per ton of fresh fruit.

Peach drying process：

  The processed materials are directly sent to the drying room for drying, 10 kg per square meter, the initial temperature is set to 55°C, the final temperature is set to 65°C, the end relative humidity is controlled at 20-30%, and the drying time is about 14 hours . Remove the unqualified peach slices and place them in a closed container for 3 weeks to make the water content of each part uniform and the texture in a suitable soft state, and pack it in a plastic food bag moisture-proof. The standard finished product requires the dried peaches to be white or yellowish white, shiny, peach-fruit-flavored, large in size, thick in flesh, not crispy or moldy, and with a moisture content of 15-18%.

Recommendation of peach dryer/drying machine

Commercial 100-3000kg/h large amount of dehydration wide application and easy operation

  Heat pump drying machine use the principle of inverse Carnot cycle. It absorbs low-temperature heat energy in the air, which becomes high-temperature heat energy after efficient heat collection and integration by the heat pump system, and is transported to the drying room for cyclic heating and drying of materials.It refers to exhausting the hot and humid air in the drying room directly to the outside of the drying room through dehumidification device, and then replenishing natural fresh air.

  Hot air circle drying machine belongs to high temperature heat pump unit. Its working principle is: the working fluid of the heat pump is compressed by the compressor, becomes high temperature and high pressure gas, enters the condenser, condenses and liquefies the heat, and is used for air heating in the drying room. The moisture in the material is vaporized and evaporated by the form of hot air, and the evaporated water vapor is discharged by the moisture discharge system, thereby achieving the purpose of drying the drying material.


Peach drying video：