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Lemon Drying Process


Lemons are rich in citric acid, so they are known as the "citric acid warehouse". Its fruit juice is fleshy and crisp, with a rich aroma. Because the taste is particularly sour, it can only be used as a superior seasoning, used to make drinks and vegetables, cosmetics and medicine. In addition, lemons are rich in vitamin C, which can relieve phlegm and cough, and strengthen the stomach. Used for bronchitis, pertussis, loss of appetite, vitamin deficiency, heatstroke and polydipsia, it is the "scurvy" of the enemy.

Lemon processing process steps

Select high quality lemon fruit, carefully clean lemon fruit, salt water cleaning method, soda water cleaning method or ultrasonic cleaning method and so on. The main purpose is to clean and remove pesticide residue or wax.

Use hand or slicer to cut the fruit into slices of about 4mm, pay attention to the thickness should be even. Also remove the lemon seeds so as not to affect the drying and texture of the lemon slices. Place the lemon slices neatly on the ventilated tray, avoid stacking. First, use the natural wind and light to remove some moisture from the lemon slices.

Lemon drying technology

The lemon slices that have been air-dried for a day are transferred to the air drying room, and the temperature of the dryer is set at 45℃, 50℃ and 53℃. The water of the lemon slices is slowly evaporated and discharged in the process of low temperature drying, and the whole drying process is about 22 hours.

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