1. How to adjust the drying process of mangoes if there is surface crust, coking, or sugar leakage and adhesion during the drying process?
Answer: Mango has a high sugar content. If the initial drying temperature is too high or the moisture is not drained in time, it can easily cause the surface moisture to evaporate too quickly and form a hard shell (crust), which hinders the discharge of internal moisture and even leads to sugar coking and adhesion. The solution is to adopt a "three-stage" stepped temperature control process: in the first stage (preheating and water locking period), set a low temperature (such as 35-40 ℃) to slowly heat up the fruit pulp, allowing the internal moisture to migrate to the surface; In the second stage (medium temperature dehydration period), the temperature is raised to 45-55 ℃, and at the same time, the dehumidification intensity must be increased (such as dehumidification several times per hour) to timely remove water vapor and maintain the humidity in the drying room within the appropriate range (40% -50%); In the third stage (deceleration and solidification period), the temperature is controlled at 50-60 ℃ to further remove bound water. Throughout the process, it is necessary to avoid temperatures exceeding 65 ℃ to prevent coking.
2. After drying, if the dried mango is found to have a hard texture or internal softness, uneven moisture content, how should it be handled?
Answer: Dried mangoes often have a dry surface but still contain moisture inside when they leave the room. Direct packaging can cause the texture to become too hard or mold later on. The correct operation must include the steps of "softening (soaking)" and "secondary drying". After the initial drying reaches the set standard, take out the dried mango and place it in a closed container for 1-2 days. Use osmotic pressure to transfer the moisture inside the flesh outward, achieving a balance of internal and external humidity, and the texture will become soft and tough. After softening, it needs to be put back into the dryer for a second drying (temperature set at 50-55 ℃, about 1-1.5 hours) to accurately reduce the overall moisture content to the safety standard of 15% -18%. This can ensure taste and extend shelf life.
How to troubleshoot if the screen suddenly displays "phase line protection" or temperature and humidity data is not displayed during device operation?
Answer: The fault prompts of modern intelligent dryers are usually very intuitive, and there is no need to panic when encountering an alarm. If the screen displays' phase line protection ', it is usually due to the reverse connection of the three-phase live wires that trigger the device's self-protection mechanism. Simply cut off the power, swap the positions of two of the live wires, and reconnect them to restore the device; If the temperature and humidity data suddenly does not display, it is likely that the connector of the temperature and humidity sensor is loose or poorly connected. Simply unplug the sensor connector and re plug it in. In daily operation, it is necessary to follow the principle of "watching screen prompts and not disassembling the host randomly". When encountering complex faults that cannot be solved by simple plugging and unplugging, timely contact after-sales technical personnel for handling.

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