plum dryer machine

Plum drying process:

Initial preheating stage (1-2 hours)

Temperature: 45-50℃ (low temperature and slow baking to avoid crusting on the surface)

Humidity: control moisture removal and keep humidity ≤60%.

Goal: Heat the fruit evenly inside and outside to soften the flesh.

Main drying stage (about 20-30 hours, adjusted according to the size of the fruit)

Temperature: gradually increase to 55-60℃, and increase the temperature by 2-3℃ every 2 hours.

Humidity: Continuously remove moisture and control the humidity at 40%-50%.

Turning: Turn every 4-5 hours and adjust the position of the tray (swap up and down) to ensure uniform drying.

Late drying stage (3-5 hours)

Temperature: drop to 50-55℃ to further remove internal moisture.

Humidity: ≤30%, until the moisture content of the plum drops to 15%-18% (no juice when squeezed by hand, and the flesh is flexible).