Drying apple chips

Apple chips are a natural crunchy product with a wonderful flavor  and taste properties, which are greatly enhanced after the drying process. And by using infrared drying equipment, we immediately get a number of additional benefits in terms of maintaining a great appearance, taste, fast speed of the drying process in significant volumes, and financial savings.

 

Apple chips are an excellent snack that satisfies hunger, as they contain a lot of glucose, sucrose and fructose, just a handful of ready-made chips will replace 2 fresh apples, enrich the body with the necessary fiber, cellulose and pectin.

Making apple chips is possible from any variety of apples. Apple pulp contains a lot of iron, which is the reason for the darkening of the cut: iron reacts with atmospheric oxygen, forming iron oxide, giving the cut a brown cut. To avoid darkening of the cut, we prevent the contact of apple juice with air with lemon juice or treat it with a solution of citric acid.

If we consider varieties such as Ligol or Champion, they remain light after cutting and do not require additional processing before drying.

We cut the prepared apples into even slices and lay them as tightly as possible on the tray, put the tray in the drying chamber of the infrared cabinet. Ready chips are allowed to cool completely before packaging, while the air in the room should be sufficiently dry and cool.

 

The output of the finished product will be 10-12%.