How to Dry Persimmon & Rare Fruits with Kinkai Dehydrator

In addition to the reasonable temperature and humidity settings, persimmon drying requires sweating treatment, because the tannin conversion inside the persimmon requires a process, otherwise the conversion will be astringent. Therefore, the persimmon needs to be dried three times.

The first drying temperature is controlled at about 40, the temperature cannot be too high, the baking time is about 24 hours, and the humidity is not less than 80%. The next step is to cool down, regain moisture, and loosen the sac, pinching the fruit can promote the astringency and softening of persimmon fruit, accelerate dehydration, and then air dry at room temperature for 12 hours to sweat back.

The second drying temperature is controlled at about 40, humidity is 60% to 70%, and the time is about 12 hours. Bake until the pericarp skin has wrinkles. Then, take out the persimmons from the drying room. After the moisture at room temperature softens, crush all the hard pieces of the pulp, squeeze the core and squeeze the crushed pulp up and down, left and right, so that the internal pulp is evenly distributed without graininess. , Initially shape, flip the persimmon fruit, dry for about 12 hours, and perform a second sweating, the time is more than 10 hours (because of different varieties, some still need to be pitted).

The third drying temperature is controlled at 40-45, the drying time is 12 hours, and the dehydration rate is 40% -50%. This time, the persimmon fruit surface is dried and coarse wrinkles appear, and then the third pinch is performed. The pith (fruit core) is pinched off from the base so that the fruit apex does not shrink and reshapes. At the same time, the persimmon is taken out and reperspired for the third time, which takes about 10-20 hours.

The fourth drying temperature is controlled at 40-45, humidity is 20-30%, and the drying time is 12 hours until the persimmon frost is produced.