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Production of Dried Organic Citrus Fruits

2016-07-19

This technique that uses the whole fruit produces dried fruit, fruit powder, and peel chips. In addition to being edible without further processing, they may also be used in a diversity of other ways. Technique and features: 1) Dehydrate the whole fruit through heating. 2) Processing is unaffected by weather or microorganisms, and no additives need to be used. 3) Effectively controls browning while preserving fragrance, color, and nutrients. 4) No preservatives are needed; products have a long shelf life when kept in a dry, room temperature environment. Commercial value and market potential: 1) Long shelf life with no need for preservatives eliminates the problem of food safety. 2) Allows for more uses of citrus fruits and the development of unique products. 3) Conveniently portable, can be eaten anytime, nutritious, and safe. 4) Can be used in a number of ways in a variety of foods.

Dried fruit(left), fruit powder (center), and peel chips (right).
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