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Three operations of mango slice pump dryer

2026-09-11

1. Three stage gradient temperature control technology (mainstream recommendation)
This process adopts the logic of "setting the color at medium temperature first, then removing moisture at high temperature, and then keeping it soft at low temperature", which can effectively preserve the color and flavor of dried mango:
The first stage (color setting period): Set the temperature at around 45 ℃, control the humidity at 65% RH, and continue drying for about 4 hours. The main purpose of this stage is to let the mango slices adapt to the temperature and preliminarily determine the color.
Second stage (dehumidification period): Heat up to 55 ℃, reduce humidity to 42% RH, and continue drying for about 6 hours. At this point, a large amount of mango moisture evaporates, and it is necessary to increase the dehumidification efforts.
The third stage (softening period): The temperature rises to 62 ℃, the humidity drops to 26% RH, and the drying process continues for about 22 hours. This stage mainly removes the deep internal moisture until the desired dryness is achieved.
2. Four stage high-temperature baking technology
This technology has a slightly higher overall temperature and is suitable for scenarios where the drying cycle needs to be shortened, while gradually cooling down to ensure taste:
Phase 1: Set 65 ℃ -68 ℃ and bake at high temperature for about 5 hours to quickly remove surface moisture.
Phase 2: Reduce the temperature to 60 ℃ -62 ℃, continue drying for 5 hours, and continue to deeply dehydrate.
Phase 3: Reduce the temperature to 55 ℃ -58 ℃, increase the dehumidification force, and dry for about 5 hours.
Stage 4: Reduce the temperature to 50 ℃ and continue drying for about 5 hours to evenly distribute the moisture inside the dried mango, completing the finishing process.
3. Intermittent softening and secondary drying technology
This method uses an alternating process of "drying standing back to softness and then drying again" to minimize the formation of crust on the surface and internal entrapment of dried mangoes, resulting in a softer and more uniform texture of the finished product
First drying: Control the temperature between 50 ℃ -65 ℃ and continue drying until the surface of the mango slices is dry.
Softening at room temperature: Remove the mango slices and let them stand at room temperature for 12-14 hours. This step is to allow the moisture inside the mango slices to naturally penetrate outward, balancing the overall moisture content.
Second drying: Put the mango slices into the dryer again, set the temperature at 50 ℃ -55 ℃, and continue drying until the overall moisture content drops to 15% -20%.
Operation tip: Regardless of the technology used, mango must be selected, cleaned, peeled and sliced (recommended thickness of 8-10mm), and color protected or sugar soaked before drying. This is a key prerequisite for ensuring the final quality of dried mango