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Watermelon freeze dryer process flow

2026-05-09

1. Raw material selection and pretreatment are key steps in determining the taste of the finished product. Watermelon selection: Choose watermelons with high maturity, sufficient sugar content, and firm (sandy) flesh. Avoid using melons that are too ripe, soft, or have too much fiber. Peeling and seed removal: completely remove the green skin and white melon skin (the white skin tastes like foam plastic after freeze dryer, extremely poor). If it is seedless watermelon, it is best, otherwise it needs to be manually seeded. Cutting shape: usually cut into small pieces measuring 1cm to 1.5cm square, or triangular thin slices with uniform thickness. Attention: Cutting too thin can easily shatter, while cutting too large can cause internal moisture to dry out. two Pre freeze: Spread the sliced watermelon chunks flat on a tray and place them in the freezer. Temperature: Quickly cool down to -30 ℃ to -40 ℃ to ensure that the center of the watermelon block is completely frozen into a hard block. three Sublimation drying (main drying) places the frozen watermelon into a vacuum freeze dryer chamber. Heating: Slowly provide heat (shelf temperature is usually controlled at around 30 ℃ -40 ℃) to sublime ice crystals into water vapor. Vacuum degree: Maintain a high vacuum environment. Phenomenon: Watermelon chunks will gradually dehydrate and shrink, but the skeleton will remain in its original state. four Desorption drying (secondary drying) further increases the temperature (e.g. to 45 ℃ -50 ℃) to remove residual bound water. Endpoint judgment: When the moisture content inside the watermelon chunks drops below 5%, they can be released from the warehouse. five Screening and packaging screening: Remove fragments that are broken or poorly shaped during the freeze dryer process. Packaging: High barrier packaging bags (such as aluminum foil bags) must be used and filled with nitrogen gas for protection to prevent moisture absorption and softening.

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