How to Dry Fruits Using DRYBOX (Heat Pump) Drying Technology?

Heat pump drying is an advanced, energy-efficient method for preserving fruits by removing moisture at low temperatures. This process retains the fruits’ color, flavor, and nutritional content while extending their shelf life.

Why Use DRYBOX (Heat Pump) Drying for Fruits?

• Low-Temperature Drying (30-70°C): Prevents degradation of vitamins and enzymes.
• Energy Efficient: Uses up to 60% less energy compared to conventional drying methods.
• Retains Color and Flavor: Minimal oxidation and shrinkage.
• Uniform Drying: Consistent airflow ensures even drying across all trays.
• High Nutrient Retention: Preserves up to 90% of vitamins and antioxidants.

Types of Fruits Ideal for DRYBOX (Heat Pump) Drying:

• Tropical Fruits: Mango, pineapple, papaya, banana.
• Stone Fruits: Apricots, peaches, plums.
• Berries: Strawberries, blueberries, raspberries.
• Citrus Fruits: Oranges, lemons, limes (for peels).
• Apples & Pears: Ideal for chips and dried fruit slices.
• Grapes: Raisins, sultanas.

DRYBOX (Heat Pump) Drying Process for Fruits (Step-by-Step):

Step 1: Fruit Selection and Preparation

• Select Fresh, Ripe Fruits: Choose firm, ripe fruits without bruises.
• Washing: Rinse fruits under running water to remove dirt and pesticides.
• Peeling (Optional): Peel fruits like apples, mangoes, and pineapples.
• Slicing: Cut fruits into uniform slices (3-7 mm thick).
  • For Berries: Keep whole.
  • Grapes: Slice or dry whole.

Optional Pre-Treatments:

Blanching: Briefly boil fruits like apples to preserve color.
Lemon Water Dip: Submerge fruits in lemon juice (1:5 ratio) to prevent browning.
Sugaring (Optional): Lightly coat with sugar for sweetened dried fruits.

Step 2: Loading the DRYBOX (Heat Pump) Drying

• Spread Evenly: Arrange fruit slices in a single layer on drying trays. Avoid overlap to ensure even airflow.
• Spacing: Leave gaps between trays to maximize airflow and drying efficiency.
  

Step 3: Setting the DRYBOX (Heat Pump) Drying

• Temperature:
• Soft Fruits (Berries): 40-50°C
• Citrus and Apples: 50-60°C
• Tropical Fruits: 55-65°C
• Humidity Control: Set to 15-25%.
• Drying Time: Ranges from 8 to 24 hours, depending on fruit type and thickness.

Step 4: Monitoring the Drying Process

• Check Regularly: Inspect fruits every 2-3 hours to ensure uniform drying.
• Rotate Trays: If necessary, switch the position of trays to ensure even drying.
• Signs of Completion:
• Slices: Dry but pliable, with no visible moisture.
• Berries: Wrinkled but soft inside.
• Apples/Pears: Crisp and brittle.

Step 5: Cooling and Packaging

• Cool Completely: Allow dried fruits to cool at room temperature before packaging.
• Packaging: Store in vacuum-sealed bags, glass jars, or airtight containers.
• Storage Conditions: Keep in a cool, dark place for up to 12 months.