Apple drying in drying process
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If you want to make apple slices portable, present a flavor and taste different from apples, and keep the original nutrients as much as possible, you need to use a professional apple dryer. The apple slice dryer is highly intelligent, easy to operate, energy-saving and environmentally friendly. Using an air dryer to dry apple slices is free from pollution and mildew, and is the most suitable box-type equipment for drying apple slices.
The apple slice dryer is a gentle drying machine that can effectively solve the problems of discoloration, deterioration, cracking, uneven moisture, production pollution, etc. in the drying process of apple slices, making the dried apple slices full, bright in color, and good in gloss.
Apple processing steps:
(1) Process flow:Raw material selection →Raw material treatment →Color protection →Sulfur fumigation →Drying →Softening →Grading and packaging
(2) Process points:
①Raw material selection: Select fruits with dense flesh, high sugar content, thin skin and thick flesh, and fully mature, and remove rotten and damaged fruits.
②Raw material treatment: In order to remove pesticides on the peel, soak the fruit in 0.5% to 1% dilute hydrochloric acid solution for 3 to 5 minutes and then wash it with running water. Peel and core the fruit manually or mechanically, cut into 7 to 8 mm thick round slices, and then put them into salt water.
③ Color protection: Place the sliced apples in 3% to 5% salt water or 0.5% sodium sulfite solution to protect the color and prevent oxidation and browning.
④ Sulfur fumigation: Pick up the fruit slices and place them on a plate, and send them to the sulfur fumigation room for 15 to 30 minutes. 2 to 4 kg of sulfur is burned for every 1,000 kg of fruit slices. 
⑤ Drying: After sulfur fumigation, the fruit slices are sent to the drying room or dryer for drying. The initial drying temperature is 80-85℃, then gradually drops to 50-55℃, the drying time is 5-6 hours, the final relative humidity is 10%, and the drying rate is (6-8):1 (that is, 6-8 kg of raw materials can be made into 1 kg of finished products). The finished products should not stick to each other when they are held tightly in the hand and then relaxed, but should be elastic.
⑥ Softening: Place the dried product in a sealed container for 15 to 20 days to soften it, make the moisture content uniform and the texture soft.
⑦ Grading and packaging: Remove waste and wet products, pack the finished products in food bags or cartons, and keep them moisture-proof during storage.
（3） Features of apple slice drying equipment:
Drying area, wind pressure, air volume, drying temperature and belt speed can all be adjusted to meet the characteristics and quality requirements of vegetables.
Different process flows and necessary auxiliary equipment can be used according to the characteristics of vegetables.
Apple slice drying equipment is also suitable for garlic slices, pumpkin, konjac, white radish, yam, bamboo shoots, honeysuckle, shrimp skin, jujube, wolfberry, pear slices,
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