Goji Berry Drying Process

Goji berries are a plant fruit with rich nutritional and medicinal value, widely favored by consumers for their health benefits. To extend the shelf life of goji berries and maintain their nutritional content and vibrant appearance, drying technology plays a crucial role in goji berry processing. Through proper drying processes, goji berries can be effectively preserved during storage and transportation, while also enhancing their market competitiveness.

The following is the goji berry drying process:

After harvesting, goji berries may have dirt and impurities attached to the surface, so they need to be cleaned. The cleaned goji berries should be drained of excess water to avoid prolonged drying times or quality degradation caused by excess moisture during the drying stage.

To prevent goji berries from darkening during drying, pre-treatment is usually required. The main methods include short-term blanching in hot water or sulfur fumigation. Blanching removes surface impurities while retaining the berries’ bright color, while sulfur fumigation helps prevent oxidation and darkening.

In the drying equipment, goji berries are subjected to even heat transfer through hot air, gradually evaporating the moisture inside the fruit. The temperature is usually controlled between 50°C and 60°C to avoid high temperatures that could damage the active components and color of the goji berries. Depending on the moisture content and variety of the berries, the drying time typically ranges from 15 to 24 hours.

After drying, goji berries should be naturally cooled to room temperature and then sealed for packaging. During packaging, care must be taken to prevent moisture absorption to maintain the dryness of the goji berries and prevent rehydration, which could affect storage quality. Properly processed goji berries will retain their bright red color and have a long shelf life.