Compared with traditional techniques, the drying machine for macadamia nuts has a better production environment, no thermal inertia, crispy and refreshing products, rich aroma, high drying efficiency, natural color, and less loss of nutrients. During the off-season for stir frying, this equipment can be used for processes such as drying, sterilizing, baking, heating, puffing, and maturation of food, making it versatile.

Manufacturer of macadamia nut drying machine

Drying is a crucial part of the processing technology for macadamia nuts, directly determining the shelf life of the fruit and the taste and quality of the product. Freshly harvested macadamia nuts contain up to 30% moisture, and the drying process takes about three weeks (about 20 days) to reduce the moisture content to 2 to 3%. The fruit will also shrink to the inside of the shell and separate from the inner wall of the shell, so that the kernel will not be damaged when the shell breaks.

Drying process steps

The drying process of Hawaiian nuts is divided into the following stages:

Preheating and drying stage: Within 8 hours after removing the green skin, enter the warehouse and bake at a temperature of 30-35 ℃ for 20-24 hours. The surface moisture of the fruit shell will dissipate, and the color will change from black to brown.
Heating and drying stage: After the dehumidification is completed, it enters the color setting and initial baking stage. The temperature rises to 35-40 ℃ and the baking time is 36 hours. After drying, 70% of the nuts are dry, but they can still be peeled off.
Constant temperature drying stage: After the fixed color drying period, it enters the kernel drying stage, and the temperature is controlled at 30 ℃ for about 16 hours. At this time, the moisture content of the stone fruit reaches about 10%.
Low temperature end drying stage: Finally, the moisture content is reduced to 2-3%, and the fruit will automatically shrink to the inside of the shell.

temperature control

The drying temperature needs to be adjusted according to the moisture content of the nuts:

When the moisture content of the nuts is 25-28%, the drying temperature should not exceed 30 ℃.
When the moisture content of the nuts is 15-20%, the drying temperature should not exceed 38 ℃.
When the moisture content of the nuts is 10-15%, the drying temperature should not exceed 45 ℃.
When the moisture content of the nuts is 7-10%, the drying temperature should not exceed 50 ℃.
If the temperature is too high, it may cause the fruit shell to crack or the kernel to turn brown, affecting product quality