Dried apricots are a traditional dried fruit, rich in protein, calcium, phosphorus, iron, vitamin C, vitamin E, and other ingredients. The meat is usually very hard and not too juicy. Its taste varies from sweet to sour. Baixin apricot dryer can be divided into multiple drying stages, drying fresh apricots at medium temperature, can better maintain the nutritional value and fragrance of apricots, and taste better. Dried apricots are made by processes such as washing, core removal, dehydration, sugar dipping, low-temperature drying, and packaging.

Cleaning: Choose fresh apricots, wash them with water, and drain the water. If you produce dried apricots in large quantities, it is recommended to use a professional dried apricot production line.

Penetrating: Remove the apricot pits and rinse the pulp with clean water.

Drying: Send the apricots to the drying room for drying. During the first 4-6 hours, the temperature is maintained at 40°C-50°C, and then gradually increased to 70°C-80°C. As the moisture in the apricot slices evaporates and the indoor humidity increases, the ventilation should be opened in time to remove water vapor. The drying time is generally 24-36 hours. If you use a dried apricot mesh belt dryer, the drying time will be shorter.

The dried apricot will regain moisture when they are in direct contact with the air, so a sealed package is required. If you use vacuum packaging, you can better preserve the color and aroma of apricot.