Hami melon is not only sweet and delicious, but also rich in nutritional value and medicinal value. In addition to fresh eating, Hami melon can also be made into Hami melon dried, preserved, melon juice, etc. Today we will talk about the drying process of Hami melon.

First, we slice the Hami melon into 4-5mm thick slices, and use the Hami melon skin and Hami melon core as drying materials; the drying equipment uses a more environmentally friendly air energy heat pump drying room;

Phase 1: First, raise the temperature to 45℃ to achieve a preheating effect, control the humidity at 25℃, and dry for 1 hour;

Phase 2: When the temperature in the drying room reaches a certain level, set the temperature to 47℃, the humidity to 20℃, and the drying time to 1 hour to maintain the color of the Hami melon;

Phase 3: Control the temperature at 53℃, set the humidity to 15℃, and after 1 hour of drying, the effect of moderate drying has been achieved;

Phase 4: Raise the temperature again and set it to 57℃, and slightly reduce the humidity by another 10℃. At this time, the Hami melon slices have reached a certain hardness, and then dry for another hour;

Phase 5: Set the temperature to 63℃, reduce the humidity to 6℃, and after half an hour of drying, check the color of the Hami melon slices before stopping the machine and pushing the Hami melon slices out of the drying room.

This drying is to meet the needs of users. The moisture content after drying is less than 6%, and the fresh-to-dry ratio is about 10:1, which can meet the requirements of grinding. This drying takes nearly 5 hours.

In the actual drying process, even if the same material is used, the drying process will be different according to the different uses after drying. Therefore, this article is only for your reference. The specific drying process needs to be determined according to your actual situation;