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Apricot belt dryer

2026-05-13

Raw material selection and cleaning selection: Choose fresh apricots with intact fruit shape, thick flesh, and moderate maturity (about eight or nine mature, slightly hard but already discolored flesh). Overripe apricots are prone to softening and rotting after belt dryer, resulting in poor taste. Cleaning: Clean the dust and impurities on the surface of the apricot with clean water, and drain the water. 🔪 Core removal and cutting (optional) Whole fruit belt dryer: If the apricot is small in size, the whole fruit can be retained, but a few small holes need to be punched in the skin to facilitate the drainage of internal moisture. Cut and dry (recommended): Cut the apricots in half and remove the core. This not only speeds up the belt dryer process, but also makes it easier to store the finished product. 💨 Color protection and pretreatment (key steps) Apricot contains abundant polyphenol oxidase, which is easily oxidized and blackened when cut open and exposed to air. In order to maintain the golden and enticing color of dried apricots, color protection treatment must be carried out: salt water soaking: soak the cut apricot flesh in light salt water for 10-15 minutes. Lemon Juice/Vitamin C Solution: Dip the apricot flesh in diluted lemon juice or vitamin C solution. Steam withering (commonly used in industry): Heating apricot meat with steam for a short period of time can destroy enzyme activity, which can protect color and shorten belt dryer time. 🌡️ The belt dryer process (core step) involves spreading the processed apricot meat flat on a belt dryer plate (with the flesh facing up and not overlapping), and placing it in a belt dryer device (such as a household oven, food dryer, or industrial belt dryer room). belt dryer usually adopts the "segmented variable temperature" method: the first stage (heating and dehumidification): the temperature is set at around 55 ℃ -60 ℃ and lasts for about 3-4 hours. This stage mainly involves increasing the temperature of the apricot flesh to allow the surface moisture to evaporate quickly. The second stage (constant temperature belt dryer): The temperature drops to 50 ℃ -55 ℃ and lasts for about 6-8 hours. Allow the moisture inside the apricot flesh to slowly spread outward and evaporate, avoiding dryness on the outside and dampness on the inside. The third stage (cooling end): The temperature drops to around 45 ℃ and lasts for 2-3 hours. Further reduce moisture while allowing for a slight conversion of sugar in the apricot flesh, enhancing its flavor. Note: The entire belt dryer process usually takes 10-15 hours, depending on the size and moisture content of the apricots.

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