This is a project regarding an apple slice low-temperature belt dryer in New Zealand. An organic baby food manufacturer in the Hawke's Bay region of New Zealand, the country's apple-growing heartland, was producing dried apple slices for their baby food puree line.
This is a project regarding an apple slice low-temperature belt dryer in New Zealand. An organic baby food manufacturer in the Hawke's Bay region of New Zealand, the country's apple-growing heartland, was producing dried apple slices for their baby food puree line.
The apples were organic – no sulfites, no preservatives. The challenge was drying. Standard hot air dryers (70-80°C) caused the apples to brown (enzymatic browning) and destroyed 50-60% of vitamin C. Sulfite treatment would prevent browning, but organic baby food cannot contain sulfites. They needed a low-temperature dryer that would prevent browning naturally.
The production manager (let's call her Sarah) explained the challenge: "Organic baby food cannot have sulfites. But without sulfites, apples brown quickly during drying. High temperatures also destroy vitamin C. Our customers expect pale, nutritious apple puree. We needed a dryer that would preserve both color and nutrients."
The company produces about 3,000 tons of organic baby food annually. Their apple puree is sold across New Zealand and exported to Australia and Asia.
Sarah looked for a low-temperature drying system that could operate at 50-60°C to prevent browning and preserve vitamin C. She found the DHG-500 belt dryer from RICHI.
Name:
apple slice drying machine
Country:
New Zealand
Date:
2025
Capacity:
0.3-0.4 tons/hour
Model:
DHG-500
mesh layer:
5
Slice thickness:
5-6mm
drying area:
21 m²
From the belt dryer table, the DHG-500 (electrically heated) was selected. Why this model?
Sarah chose the electric model because their facility had no steam boiler. The DHG-500 runs on electricity only – consistent with their clean/green image.
New Zealand's Hawke's Bay region produces world-class apples. Sarah's company uses:
The dried apple slices are ground into fine powder for baby food puree. The powder must be:
The DHG-500 arrived at the Port of Napier – Hawke's Bay's main port.
Shipping time from Qingdao to Napier is about 20-25 days. The machine was packed in a 20-foot container with:
Customs clearance in Napier took about 4 days. Total landed cost was about 22% higher than the FOB price.
Installation took two weeks. Sarah's team prepared a concrete foundation – the DHG-500 is about 8 meters long. They poured a 150mm reinforced slab.
The electrical hookup required 400V, 50Hz three-phase (New Zealand standard). The 50kW heater required a 120-amp breaker.
The first test run was with Braeburn apple slices at 83% moisture. The slices were spread on the belt (single layer, not touching). Belt speed was set to 40 minutes per layer – total drying time 200 minutes (3.3 hours) across 5 layers. Air temperature: 55°C. Output moisture: 9%. Color: Pale cream. Vitamin C: 65 mg/100g. No sulfites. Perfect for organic baby food.
After six months of operation, Sarah documented the following results:
Before (hot air dryer – 75°C, 2.5 hours):
After (DHG-500 belt dryer – 55°C, 3.3 hours):
Production output:
Quality improvements (lab tested):
| Quality Attribute | Hot Air Dryer (75°C) | Belt Dryer (55°C) | Improvement |
|---|---|---|---|
| Vitamin C (mg/100g) | 35 | 65 | +86% |
| Color score (1-10) | 4 (brown) | 9 (pale cream) | +125% |
| Sulfite-free | No | Yes | Organic certified |
| Customer acceptance | 70% | 98% | +28% |
Here's what Sarah said after six months (paraphrased from a conversation):
"Organic baby food cannot have sulfites. But without sulfites, apples brown during drying. We were stuck. Our hot air dryer turned the apples brown, and we couldn't call it organic.
The DHG-500 changed that. 55°C is low enough to prevent enzymatic browning naturally. No sulfites needed. The apple slices come out pale cream – perfect for baby food puree.
Vitamin C retention is also much better. 65 mg/100g vs 35 mg/100g with the hot air dryer. That's an 86% improvement. Baby food needs to be nutritious.
The 5-layer belt gives us 3.3 hours of gentle drying at low temperature. The uniform airflow prevents hot spots. No browning, no vitamin loss.
A few operational notes: The slices need to be uniform (5-6mm). Thicker slices take longer and may brown. The fruit should be spread in a single layer – no overlapping. The belts need daily cleaning – apple sugar residue is sticky.
Would I recommend this machine? Yes. For any organic fruit processor, low-temperature belt drying is essential for preserving color and nutrients without sulfites. The DHG-500 paid for itself in ten months."
Organic apples have specific requirements. Here's why 55°C and belt drying work:
Enzymatic browning: Apples contain polyphenol oxidase (PPO), which causes browning when cut. PPO is active between 20-60°C, but above 60°C it denatures slowly. However, high temperatures (70-80°C) cause non-enzymatic browning (Maillard reaction) and vitamin destruction. The sweet spot is 55°C – low enough to minimize both enzymatic and non-enzymatic browning.
Vitamin C preservation: Vitamin C (ascorbic acid) degrades rapidly above 60°C. At 55°C, 80-85% is retained. At 75°C, only 40-45% remains.
No sulfites: Sulfites are commonly used to prevent browning, but they cannot be used in organic baby food. Low-temperature drying (55°C) prevents browning naturally.
Gentle airflow: High-velocity air can oxidize vitamin C. The DHG-500's gentle airflow minimizes oxidation.
Sarah's lab results:
| Temperature | Browning Cause | Vitamin C Retention | Sulfites Needed |
|---|---|---|---|
| 75°C | Maillard (non-enzymatic) | 45% | No (but brown color) |
| 65°C | Moderate both | 65% | No (but some browning) |
| 55°C | Minimal | 85% | No (pale cream color) |
| 45°C | Minimal | 90% | No (too slow, 6+ hours) |
55°C is the optimal balance.
The DHG-500's 5-layer design allows extended drying at optimal temperature:
Total drying time: 3.3 hours. The decreasing temperature gradient prevents browning.
Sarah's team uses a mechanical slicer to ensure uniform thickness:
Uniform slices dry evenly. No over-dried edges or under-dried centers.
Many apple processors dip slices in sulfite solution to prevent browning. Sarah's organic certification prohibits this. The low-temperature belt dryer (55°C) prevents browning naturally – no chemicals needed.
Organic baby food commands a 30-50% price premium over conventional products. The DHG-500's low-temperature drying allows Sarah to maintain organic certification. The premium pricing covers the cost of the dryer within months.
The DHG-500 apple slice low temperature belt dryer shipped from Qingdao to Port of Napier, New Zealand.
Shipping time from Qingdao to Napier is about 20-25 days. The route goes through the South China Sea, past Australia, and across the Tasman Sea.
The apple slice low temperature belt dryer was packed in a 20-foot container. Customs clearance in Napier took about 4 days. Total landed cost was about 22% higher than the FOB price.
The truck transport from Napier to Hawke's Bay was short – about 20km, roughly 30 minutes.
After six months of running the DHG-500 apple slice low temperature belt dryer, Sarah shared several observations:
RICHI provided several services that helped Sarah get the DHG-500 operational:
For an organic fruit processor requiring sulfite-free drying, low-temperature belt drying is essential.
Consider the DHG-500 if:
Consider a larger model (DHG-1000) if:
For Sarah's organic baby food plant, the DHG-500 was the right investment. It preserved vitamin C (65 mg/100g, 86% improvement), achieved pale cream color without sulfites, enabled organic certification, and paid for itself in 8-10 months.
If you're an organic fruit processor making baby food, don't use high-temperature dryers. Heat destroys vitamin C and causes browning. Sulfites are not allowed in organic products.
The DHG-500 apple slice low temperature belt dryer operates at 55°C – the optimal temperature for preserving vitamin C while preventing browning naturally. No sulfites needed. The 5-layer design provides 3.3 hours of gentle drying. The result is pale cream, nutrient-rich apple powder that organic baby food customers trust.
For organic baby food, the math is simple: low temperature = higher vitamin C = natural color = organic certification = premium pricing = faster payback.
RICHI offers documentation in English, temperature guidance, and remote support. Contact RICHI Machinery through the website with your apple variety, slice thickness, and capacity for a recommendation. Tell them about your organic certification requirements – they can help you select the right dryer and temperature settings for sulfite-free drying.
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