ShouChuang-Leading Continuous Conveyor Belt Dryer Manufacturer For Agricultural Product Since 1972.
Industrial Fruit Drying Technical Solution (With Process Parameters & Equipment Selection)
Industrial Fruit Drying Technical Solution (With Process Parameters & Equipment Selection)
1. Core Challenges in Fruit Drying
| Fruit Type | Initial Moisture | Target Moisture | Key Difficulty | Nutrient Retention Focus |
|---|---|---|---|---|
| Apple Slices | 85% | 8-10% | Browning control (polyphenol oxidase) | Vitamin C (>60%) |
| Mango Slices | 82% | 12-15% | Sugar sticking | Carotenoids (>80%) |
| Banana Chips | 75% | 5-8% | Hardness control (5-8N/mm²) | Potassium (>90%) |
| Kiwi Slices | 88% | 10-12% | Seed loss rate (<3%) | Vitamin E (>70%) |
2. Professional Drying Solutions
2.1 Equipment Comparison
| Dryer Type | Hot Air Circulation Dryer | Heat Pump Drying Room | Freeze Dryer |
|---|---|---|---|
| Temp. Range | 50-80°C | 35-65°C | -40°C to 50°C |
| Energy Cost | ¥60-90/ton | ¥40-70/ton | ¥300-500/ton |
| Best For | Apples/Pears (firm fruits) | Mangoes/Strawberries (heat-sensitive) | Blueberries/Durian (high-value) |
| Investment | ¥150-300K (5T/day) | ¥250-500K (3T/day) | ¥800K-1.5M (1T/day) |
2.2 Standard Drying Process
2.3 Typical Drying Parameters (Mango Example)
| Stage | Temp. | Humidity | Duration | Goal |
|---|---|---|---|---|
| Pre-drying | 55°C | 40%RH | 2h | Surface moisture removal |
| Main drying | 60°C | 30%RH | 8h | Sugar conversion |
| Setting | 50°C | 15%RH | 4h | Moisture balancing |
| Sterilization | 70°C | - | 30min | E. coli-free |
3. Quality Control Essentials
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Anti-Browning Tech
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Color protection solution: 0.5% citric acid + 0.2% VC + 1% CaCl₂
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Blanching: 95°C steam for 90s (deactivate polyphenol oxidase)
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Sugar Management
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Osmosis: 30% sugar solution (balance sweetness)
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Anti-stick: Teflon conveyor + pulsed air (every 15min)
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Nutrition Standards
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Vitamin C: HPLC test ≥60% retention
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Total sugar: 45-55% (refractometer)
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4. Production Line Setup (5T/Day Example)
| Section | Equipment Model | Parameters | Function |
|---|---|---|---|
| Pre-treatment | SC -FW200 Washer | 2T/hour capacity | Flotation + spray |
| Slicing | SC -QP300 Multi-Cutter | 3-8mm thickness adjustable | Banana anti-oxidation |
| Drying | SC -RD500 Belt Dryer | 5-layer, natural gas heated | ±1°C precision |
| Packaging | SC -BZ100 Nitrogen Packer | O₂ <1% residual | Aluminum foil sealing |
5. Cost & Profit Analysis (Mango Example)
Investment:
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Equipment: ¥1.8M (incl. pre-treatment line)
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Production Costs:
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Raw material: ¥6/kg fresh → 4:1 yield (dried ¥24/kg)
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Energy: ¥35/ton (heat pump)
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Packaging: ¥2.5/bag (100g)
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Market Price:
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Domestic: ¥45-60/kg
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Export (EU): €12-15/kg
ROI:
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Annual output: 5T/day × 200 days = 1,000T
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Annual profit: 1,000T × (¥45-24-6) = ¥15M
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Payback period: ~8 months
6. Specialty Fruit Tips
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Strawberries:
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Pre-treatment: 1% CaCl₂ soak (shape retention)
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Drying temp: ≤55°C (anthocyanin protection)
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Durian:
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Freeze-drying: -35°C pre-freeze → 20Pa sublimation
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Deodorizing: Activated carbon exhaust treatment
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Blueberries:
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Skin perforation: Micro-needling (30% faster drying)
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Color control: ΔE <2 (LAB values)
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Support Services:
▸ [Download] Fruit Drying Process Library (20+ fruit parameters)
▸ [Test] 200kg free trial drying
▸ [Training] GMP certification for operators