On August,1st, we delived the dehydrator for figs drying.
 
Dried figs play an important role in the fig processing industry. Because the equipment required by it is relatively simple, the production technology is easy to master, the product can maintain the original flavor of the fresh fruit, and it is easy to store for a long time, so it is widely used in fig producing areas.
 
The water content of fresh figs is as high as 78% and exists in three states: free water, colloidal water and compound water. The water removed during the fruit drying process is mainly free water and part of colloidal water. There are two main methods of fruit drying: natural drying and artificial drying. Fig is a berry species with an edible rate of more than 92%. The fruit is thin and seedless, the flesh is soft, and the flavor is sweet. It has high nutritional value and medicinal value. The cultivation of figs has high economic, ecological and social benefits.

 

Fig processing steps:
1. When picking, choose figs with suitable maturity (not overripe), and choose large and plump figs. This is the first step to do a good job in the raw material of figs.
2. The figs can be dried as a whole, or dried after being cut. The drying time of the cut figs is faster than that of the whole figs. First, clean the figs, remove their stems, and then cut them. Cut in half, or cut into block strips, and then carry out peeling, color protection and other treatments step by step.
3. Fresh figs contain water in the form of free water, colloidal water and combined water, with a moisture content of 75-80% and high sugar content. If the sunlight intensity is not enough during natural drying, it is difficult to dry the figs completely. Use air The key point of the fig dryer is that the temperature, humidity, wind speed and air volume are precisely controllable. Depending on the size of the block, the temperature should be set in the range of 70-85°C in the initial 1 hour, so that a large amount of water in the figs will evaporate in a short period of time. The moisture removal in these 4 hours is controlled at 50%, and the second period of 8 hours, the temperature Based on the range of 60-70°C, the dehumidification time is slightly shortened, and the humidity is controlled to 30%. In the third period of 5 hours, the temperature is reduced by 50-60°C, and the humidity is further reduced to 10%; the whole process is about 18 hours, The moisture content of figs is reduced to less than 15%.
Fourth, if the whole fruit is dried, it will take longer. First, spread the fruit evenly on the rack cart, push it into the drying room to dry for 25-30 hours, and then put it in a cool place outside the drying room for a day. Then push it into the drying room for the second drying. The drying capacity of the fig dryer in one day depends on the specifications of the model. The minimum batch is 600-800 catties, and the maximum is 2,000 catties. The capacity of 10,000 catties or more can be considered by blowing and combination.
5. After the figs are dried and cooled, there must be a softening process. Pay attention to protecting them with plastic film to prevent the growth of bacteria. After about 2 days of softening process, it can be sealed and packed into storage.