Dried mango slices Early stage: Dry at 65-70 ℃ for 3-4 hours to quickly lock in color and nutrients, while also removing a large amount of moisture. Mid term: Dry at 55-60 ℃ for 6-8 hours and continue dehydration. Later stage: Bake at 40-45 ℃ for 2-3 hours to make the fruit texture more uniform.
Due to differences in moisture content, flesh texture, and other factors, the drying temperature of different varieties of mangoes may also need to be adjusted appropriately. For example, mango varieties with high moisture content may require an appropriate increase in temperature or extension of time during the rapid dehydration stage. At the same time, different drying equipment has different temperature control and heat dissipation performance, and in actual operation, it is also necessary to make slight adjustments according to the characteristics of the equipment.
