Crispy dried custard apple, Which drying method is most effective?

Generally speaking, crispy dried custard apple or dried durian aren’t necessarily specialties or high-end dried fruit products because not everyone enjoys this powdered form of dried fruit. The porous, powdery texture of freeze-dried fruit might not necessarily make it tastier than eating it fresh, but this type of product is needed in many fields. Let’s explore the drying method and its common applications.

Just by looking at the image of crispy dried custard apple as shown above, we can understand the characteristics of this product; it crumbles into powder with just a light squeeze. For comparison, we can think of Khao cake, a type of cake made from rice flour and wheat flour, both of which are pressed dough. Fruits like durian, custard apple, dragon fruit, strawberries, etc., dried using freeze-drying machines, are all crispy and porous powders that crumble easily with a light squeeze, making them very convenient for producing fruit powder. Consumers prefer different types of dried fruit depending on the specific fruit.

Among the fruits that are difficult to dry to a crisp using conventional drying methods are durian, custard apple, ripe mango, strawberry, kiwi, dragon fruit, ripe mango, watermelon, longan, and lychee. These fruits are high in sugar, have a soft, mushy texture, low in fiber, and contain a lot of water. Therefore, both hot and cold drying methods only produce chewy dried fruits, making it very difficult to achieve a crisp, dry texture while maintaining their original shape. Although cold drying machines also produce high-value dried products, they cannot dry high-sugar fruits to a crisp. Only sugar-free or low-sugar products like vegetables and medicinal herbs can achieve a crisp, color-preserving finish, while high-sugar fruits require freeze-drying.

One of the uses of crispy dried fruits is in the production of fruit powders such as custard apple powder, durian powder, mango powder, etc., used in fruit drinks, confectionery, cakes, and many other applications. Freeze-drying (also known as freeze-drying) ensures that the dried fruit is crispy and in the form of a fine powder, retaining its original shape and natural color, only losing the water content. Therefore, the texture is always powdery; crispy dried custard apple crumbles into fine powder with just a light squeeze.

Thus, through the information above, readers have understood which drying method is most effective for producing crispy dried custard apples, ensuring the best quality and appearance of the dried product. The choice of drying machine depends on how the dried product will be used. For further advice, please contact Mactech. We hope this information is helpful.