Drying of Rambutan

1. Filter and separate the rambutan flesh from the syrup.

2. Let the leftover syrup dropping off the rambutan.
3. The rambutan are laid on the tray.
4. The tray filled with rambutan is inserted into an oven with constant
heating temperature of 60 degree Celcius.
5. The drying is done for 24 hours into it reach moisture content of 19.
6. The tray is taken out from the oven to check on the moisture content.
7. The tray is entered again into the oven until rambutan reach required
moisture content.
8. Lastly, the tray is taken out again and moisture content is ensured to
be 19. If not, repeat the process again until moisture content of 19 is
reached.

Influencing factors
1. Time
Time consuming process by which it takes longer to dry the rambutan.
Also, the time keeper should always know the time passing by for the
drying to ensure that no under-drying or over-drying occurs.
2. Temperature
The temperature of the oven should be kept at 60 degree Celcius as
the temperature also is the important factor in drying of rambutan. The
temperature should be constantly kept at 60 degree Celcius so that the
calculation for the time for the drying period is equivalent for all time
the drying process is done. The temperature is fixed so that the
rambutan will not be over-drying and roasted.
3. Moisture content
The influencing factors is that the required moisture content can be
hard to retain since the drying method is carried out. The fruit is afraid
to be over-dried or under-dried depending on the temperature and
time. If the temperature is high and the time for the drying passes the
set time, the moisture content of the rambutan cannot be retained at
19 and is lower than that.
4. Quality conserved
Since the moisture content is the only parameter that is taken into
account for this experiment, the quality of the value chain is
significantly depending on the moisture content of the fruit. If the
moisture content of the rambutan is ruined, the quality of value chain
is also ruined.