-Fruit that has been dried Every dried fruit should be collected by hand rather than shook off the tree.
-Fruit is put on mesh-bottom trays so that it does not touch or overlap.
-As soon as the fruit is sliced, it should be put onto the trays. This keeps the parts apart and allows the drying process to begin as soon as feasible.
-stand up pouches for Dried Fruits To avoid collecting moisture from the surrounding air, dried fruits should be wrapped soon after drying.
-standing pouches Fruits can be dried and then packed in bulk in moisture-proof polyethylene bags that are then divided into smaller packages.
-standing pouches As the dried slices will re-absorb water after being loaded onto the trays, packaging should be done very afterwards.
-stand up pouches It should be wrapped in clean plastic bags and handled with clean hands and gloves.
It is advisable to 'double-bag' the fruits for further protection.
-stand up pouches Different batches of dried fruits will have somewhat variable moisture levels. Dried fruits from various batches should be mixed together throughout the packaging process to guarantee that the finished products have a uniform moisture level.
-stand up pouches The drying temperature and pace should be closely managed.
-stand up pouches Depending on the temperature, dates can be partially or completely dried on the palm. If they have been partially dried, they can be sun or sunlight dried whole without further processing.
-a stand-up pouch can be used for dry goods After soaking and before drying, rinse the fruits to get rid of it.
-a stand-up pouch can be used for dry goods After washing, let the water drain.
-Stand-up pouches may be used to dry fruits with the exact final moisture content, making them particularly helpful.
-Dry fruits may be easily transported and stored in a stand-up bag.