Abstract: Making dried fruits is another important use of a steam oven, second only to baking and barbecue. Improving the effect of using a steaming oven to make dried fruits will promote the user experience and have significant implications for improving product quality. The dehumidification performance of a steam oven is the main influencing factor on the cooking effect of dried fruits. By comparing eight common fruits, it was determined that lemon would be used as a moisture wicking performance test load for steam oven products. Providing an overview of the current technical status of lemon slice drying and the parameter indicators that affect the drying quality of lemon slices. Physical indicators such as dry base moisture content, color difference, and cooking time, which are easy to test and quantify, are selected to study the testing method for the dehumidification performance of steam oven products. The requirements for the dehumidification performance level of steam oven products are also provided.

Key words: Steaming and baking integrated machine, Lemon slices, Moisture removal performance, Hot air drying