This document provides information about the industrial process for drying tropical fruits. It discusses the raw materials, specifications for dried fruit products, and trends in the market. It also describes the process of osmotic dehydration where fruit is soaked in a syrup solution so that water leaves the fruit and solute enters. Key factors that affect the dehydration speed are also outlined. Finally, it provides examples of equipment used for drying fruits and results from an experiment drying pineapple slices and dices.

1. DRIED TROPICAL FRUITS
Technology of Process
Artadi Aguirre, Jhandir
Cáceres Saldaña, Eduardo
Camminati Briceño, Alessandra
Caqui Febre, Rocío
Estrada Saona, Martín
Gutiérrez Medina, Pierre

2. General Description of the Industrial
Process: Dried Tropical Fruits

3. General Description of the Industrial
Process: Dried Tropical Fruits

4. Summary Sheet
Raw Material Products
1. Raw materials specification
• Adequate maturity
2. Raw material necessity
• Low volumes for pilot plant
3. Problematic
• Solve few problems
1. Product specifications
• Fruit stability
2. Subproducts
• Resulting from osmotic
dehydration
3. Trends
Ancillary Aspects
Inputs: main  Syrup or dehydrate osmotic solution
• Concentration: 70°BRIX
• Aromas and flavors can be reused in other processes of dehydration.

5. General Description of the Industrial
Process: Fruit Leather

6. General Description of the Industrial
Process: Fruit Leather

7. Summary Sheet
Raw Material Products
1. Raw materials specification
• Milled to obtain a uniform pulp
2. Raw material necessity
• According tray capacity
3. Evolution
• Takes place in ovens or in
machines
1. Product specifications
• Tropical snack type
• Less sweet
• Crunchy
2. Trends
• Import and export
Ancillary Aspects
• Energetics
• Economics
• Technicals

8. OSMOTIC DEHYDRATION
• It is a physiochemical phenomenon.
• It makes reference to the passage of solvent but
not solute through a semipermeable membrane

9. When dipping the fruit in the syrup two effects
occur
• Water flows out from the fruit to the solution
• Solute flows into the fruit
Stage in OD:
• Dehydration
• Impregnation
OD is considerated as a pre stage in operations
like drying or frezzing.

10. Factors that affect the dehydration
speed
• Permeability and structural features of the
celular membrane.
• Size of the contact surface with the syrup.

11. • Syrup composition and concentration.
Syrup concentration affects directly on the
speed.
• Temperature
Increases will make changes in the permeability
of the celular membrane and syrup fluency.

12. • Stir
If the system is stirred, water that has come out
is removed from contact with the membrane and
will be replaced by concentrated syrup.
• Fruta- Syrup ratio
When the ratio is 1-1, the speed is lower.
• Atmospheric pressure decrease
By applying vacuum to the system.

13. OPERATION
• The osmo-dehydrating agent should be
compatible with the fruit.
• Immerse the fruit in pieces into the vessel
containing the syrup and let stand until it
reaches the desired moisture.
• The fruit solids ratio increases due to:
▫ Water leaving
▫ Solid income

14. • The fruit obtained is often complemented with
other preservation techniques.

16. Liquid removal by evaporation
Agua

17. Air in contact with the
solid surface transfers
enough energy to the
water to evaporate.
EVAPORATED WATER
AIR

18. MAIN GOAL
Remove water
from solid
Minimal
microbiological
growth and spoilage
by chemmical
reactions.

19. FACTORS
• Air temperature
• Air relative humidity
• Air speed
• Solid nature

20. OPERATION

21. The fruit remains inside the
drying chamber for a period
between 4 and 16 hours
depending on the fruit type
and the level of dehydration
desired.
AIR
AIR
HUMIDIFIED

22. EQUIPMENTS
Dryer cabinet, trays or compartments

23. EQUIPMENTS
Tunnel Dryer
Concurrent System Tunnel

24. EQUIPMENTS
Tunnel Dryer
Countercurrent System Tunnel

25. EQUIPMENTS
Tunnel Dryer
Cross-flow Tunnel

26. EQUIPMENT
Conveyor dryer

27. Drying Pineapple Experiment
• Outcomes:

28. 09:02
11:50
15:08
18:25
0
50
100
150
200
250
300
350
Weight(g)
Weight - Time

29. 0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
09:02 11:50 15:08 18:25
Pineapple composition
Solids Water

30. 0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Concentration
Moisture Solids

31. • For Dices

32. 0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
09:02 11:50 15:08 18:25 20:17 01:00
Pineapple composition
Solids Water

33. 09:02
11:50
15:08
18:25 20:17 01:00
0
50
100
150
200
250
Weight(g)
Weight - Time

34. 0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Concentration
Moisture Solids

35. In general:

36. 0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Weight(g)
Weight - Time
Slices Dices

37. Pictures
• Dried pineapple dices

38. • Dried pineapple slices

39. • Dried pineapple slice

40. Enterprises in Peru and The World
Name Peruvian Nature
Location Lurín – Lima, Perú
Product Scale
Banana
Pineapple
Mango
Peach
Apple
Yacón
Aguaymanto
Lucuma
Strawberries
Webpage www.peruviannature.com
Technology Type
Fruit is dehydrated through hot air and then packed without adding
preservatives or flavor.
Quality
Certifications
HACCP (Hazard Analisys and Critical Control Points), GMP (Good
Manufacturing Practices), SQF (Safety Quality Food), and Peruvian Nature is
also certified by GSG International and has organic certifications by the
USDA, EU and JAS.
Mercado Ecuador – Internacional

41. Name Isabelle Fruits
Location Km 3 ½ Vía La Puntilla – Samborondón, Ecuador
Product Scale
Banana
Pineapple
Mango
Gooseberry
Webpage www.isabellefruits.com
Technology Type
IsabelleFruits keeps a consistent production process that allows developing
dried products, with a regular review which allows them improve continuously.
Quality
Certifications
HACCP (Hazard Analysis and Critical Control Points), GMP (Good
Manufacturing Practices) and a structure based on ISO 9001.
Mercado Ecuador – Internacional
Enterprises in Peru and The World

42. We appreciate
your attention!