The scientific name of pineapple is pineapple, and it is also called pineapple, sweet pear, pandanus, Po Nasuo, etc. Pineapple is a tropical plant native to South America and was later introduced to my country from Brazil. It is also recorded that around the end of the 18th century, Portuguese missionaries who came to China first sowed pineapple seeds on the land of Macao in our country. By the 1870s, the supply of fresh pineapple fruit and juice in the United States accounted for more than 70% of the world market. Thailand is currently the main producer of pineapples in Asia.

1. Raw material processing: Take eight ripe pineapples, remove rotten fruit, diseased fruit, and insect fruit, peel the skin, remove the heart and remove the fruit eyes, select the pulp that has turned yellow, with the aroma of pineapple, and slice, each piece is 3-4 mm in size and thickness. fan.
2. Hardening and color protection measures: Pineapple pulp is a type of juicy berry. The purpose of liming is to combine pectin substances with calcium into insoluble calcium pectate salts so that the loose and easily boiled pulp becomes slightly dense and difficult to cook. rotten, while neutralizing the acid content of the pulp. The liming measure is to use 3% lime water to stir the precipitated supernatant to soak the pineapple slices for 8 hours, rinse them with clean water, and let them drain.
3. Treatment of concentrated sugar solution: prepare 60% sucrose solution, that is, 60 kg of granulated sugar and 40 kg of water in 100 catties of sugar solution. Immerse the pineapple slices in 60% sugar solution, the sugar solution can just soak the raw materials, and the sugar soaking time is 24 hours.
4. Drying: Pick up the pineapple slices from the sugar solution, drain the water, and dry at 65°C for 18-20 hours, so that the water content reaches 16%, which is the standard.
5. Packaging: Dried pineapple slices or pineapple slices will retain moisture when they come into direct contact with the air, so they need to be sealed and packaged. If conditions permit, vacuum packaging can be performed to maximize the preservation of the color and fragrance of pineapple slices or pineapple slices.

• The first stage: the baking temperature is set to 55 °C, the continuous heating mode, and the fan in the circulation continues to work for 2 hours;
• In the second stage: the temperature is 60°C, the humidity is set to 35%, the mode is selected to dry + dehumidification, and the time is 8 hours;
• In the third stage: the temperature is raised to 65°C, the humidity is set to 20%, the model is drying + dehumidification, and the baking time is 8 hours. In the whole process, the wet and dry bulb sensing signal is used to control the humidity, and the temperature probe sensing signal is used to control the temperature;
• In the fourth stage: the temperature is set to 50 ℃, the humidity is set to 18%, the continuous dehumidification mode is baked for about 1.5 hours, and the drying is completed.