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Tomato drying and cherry drying
2026-05-19
Tomato dryer belt and cherry dryer belt have similarities, but tomatoes have a higher moisture content and thicker skin, and there are some unique processing requirements. The following are the mature tomato dryer belt processes in industry, mainly divided into two routes: hot air dryer belt and solar/heat pump dryer belt. Here, the most commonly used hot air dryer belt is taken as an example: 1 Raw material selection and cleaning should use tomatoes with a maturity of 8-9% (green tomatoes have too high acidity and are prone to rotting if overripe). Remove secondary fruits that have been damaged by insects, mold, and machinery. Use a bubble cleaner or high-pressure spray to remove surface sediment, pesticide residues, and microorganisms. two Preprocessing (key step) to remove the stem: manually or mechanically remove the fruit stem to avoid bitterness in the stem area. Splitting: Cut into two, four, or sheet-like pieces (with a thickness of about 1-2 centimeters) according to the subsequent use. Splitting is to increase the heating area and shorten the dryer belt time. Blanching (very important): Blanch the cut tomatoes in hot water or steam at 95 ℃ -100 ℃ for 30 seconds to 2 minutes. This step has three functions: passivating polyphenol oxidase and peroxidase, and preventing browning (blackening) during the dryer belt process. Softening the skin facilitates subsequent water evaporation. Kill surface microorganisms. Cooling and draining: Immediately cool with cold water or cold air after blanching, then drain the surface moisture to avoid adhesion. three Arrange and put the processed tomato chunks in a single layer on a dryer belt tray, with the skin facing down and the cut surface facing up, making it easier for moisture to evaporate from the cut surface. Maintain a spacing of 5-10 centimeters between trays to ensure even circulation of hot air.
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