16 Years Heat Pump Dehydrator Manufacturer

How to Dry Kiwi Fruit? – Preserve Kiwi fruit to Last Longer

kiwi drying machine_kinkai

Preserved kiwi fruit production process

  1. Material selection: Select intact and undamaged kiwifruit as raw materials.
  2. Cleaning: After pruning, carefully clean the kiwi fruit with clean water to remove the mud.
  3. Alkaline leaching: soak in 100℃ hot water for about 2 minutes with 20% sodium hydroxide solution.
  4. Neutralization: Soak in hydrochloric acid water at room temperature of 25-30 °C for neutralization, and the ratio of hydrochloric acid to water is 1:100.
  5. Rinse and peel: Put the kiwi fruit into the boiling sodium hydroxide solution with a concentration of 14% to 16%, soak it for about 40-60 seconds, pick it up
  6. when the peel is black, put it in a bamboo basket, go back and forth Shaking, rubbing off the peel, rinse the kiwi in clean water for at least 10 minutes and drain.
  7. Slicing: Cut off both ends, peel off the peel, and cut into thin slices of about 4 mm.
  8. Sulfur fumigation: For every 250 kilograms of raw materials, use 1 kilogram of sulfur for 4 hours.
  9. Drying: Using the Kiwi Drying Machine, set the drying temperature at 50-65 °C, and bake for about 24 hours until the water content reaches about 16%.
  10. Packaging: In order to prevent the dried fruit from resurfacing and deteriorating, it should be sealed and packaged in a vacuum bag in time.

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