Drying pears

Pears drying equipment

Pears are rich in bioactive substances. Yellow fruits contain sugars (glucose, fructose, sucrose), vitamins A, B1, B2, E, P, PP, C, carotene, folic acid, catechins, nitrogenous substances, pectins, mineral salts of iron, manganese, iodine, cobalt, copper , potassium, molybdenum, calcium, tannins, fiber.

The pear contains more fructose than glucose. Pear fruits contain unique essential oils, biologically active substances that can boost immunity, resist infectious diseases, have an anti-inflammatory effect and even cope with depression.
Pear contains many macro and microelements: for example, iron, necessary for the synthesis of healthy blood cells. Therefore, it is recommended to eat pears with rapid fatigue, dizziness, rapid heartbeat arising from increased physical load, as well as loss of appetite, cracks in the corners of the mouth, poor tissue healing and even at a sensitivity to a cold – all these are signs lack of iron in the body.

It is necessary to dry the pear cut either by segments (compote drying) or slices from 3 to 6 mm. The chopped pear rings shall be placed on stainless trays using teflon inserts. This insert will ensure an easy separation of the dry pear without disrupting its integral shape (see photo)

With the use of the infrared technology of drying, one can guaranty the integrity of the product for more than a year. Vacuum packing can help to save product up to three years. Thus, the product contains 2-5% of moisture and can be stored for a considerable period of time. Becoming smaller (outcome 20-25%), the product gains a pronounced taste.

The yield of finished product:
Pear 16-18 %