Chili dryer is fierce
Hexagon Jar,Square Jar,Tappered Jar,Paragon Jar,Straight Sided Jar,Bird's Nest Drink Jar Berlin Packaging (Qingdao) Co.,Ltd , https://www.berlinpacksupplier.com
The main producing area of ​​dried chili is the majority of Sichuan, the whole territory of Guizhou, the whole of Yunnan, the whole of Hunan, Henan and other regions. Eating chili can increase appetite, help digestion, and have medicinal effects. Pepper can also be used to extract capsanthin for use in the food and cosmetic industries. With the increasingly strict environmental protection supervision in China, the use of steam boilers to process dried peppers has been slowly eliminated. This paper introduces a pepper dryer based on air energy heat pump technology.
The drying time of dried pepper is generally about 18 hours (some peppers need to be sweated and double-baked, and the drying time will be longer). The peppers have obvious softening and swelling during the drying process. Sectional drying allows the pepper oil to penetrate into the surface. The dried capsicum has the same color, rosy and smooth, and promotes the moisture content of the pepper to balance. Dry the pepper with a chili dryer, the cost of drying the pepper, and an average of 2 cents per kilogram of dry goods (according to one degree of electricity). Different seasons of different varieties of pepper, drying time is also slightly different. Wild mountain pepper millet peppers, peppers, peppers, black pepper, white pepper, pepper, and other long and short peppers and seasonings are suitable for processing with a pepper dryer.
Why is the air heat pump type pepper dryer so cow?
Pepper dryer advantage:
1. Heat pump heating room: This product adopts air energy heat pump heating mode. The energy generated by 1 degree of electric energy is equivalent to the heat generated by electric energy of 4-8 degrees under normal conditions, which greatly reduces the production cost and uses electric energy under normal conditions. All the advantages.
2. Condensation and dehumidification: In order to make the best use of heat energy and avoid a large amount of heat to be discharged when draining, this product uses a condensing and draining system instead of the tuyere and dehumidification port for dehumidification, and the humid air is imported from the dehumidifier under the suction of the fan. Enter, first contact with the evaporator, heat exchange, because the temperature of the evaporator is lower than the temperature of the air, in the process of cooling the air, the moisture contained in the air is condensed out, discharged from the lower water tray, air reflow The heat absorption through the condenser is such that the temperature rises above the temperature of the air and air entering the evaporator, so that the relative humidity is greatly reduced.
3. Large-scale integrated circuit and digital temperature sensor: high test accuracy, fast speed, stable performance and easy to use. Built-in manual adjustment process and automatic baking process, can monitor temperature and humidity and alarm for different materials.
4. Insulation and air distribution design: 100mm polystyrene color steel sandwich panel is used as the thermal insulation box, so that the materials in the baking equipment are less affected by the outside world, the temperature is balanced, the heat preservation effect is good, and the variable speed variable speed fan and the air separation device Make the wind more even.
5. Quality improvement and efficiency: the materials dried by the heat pump temperature and humidity control drying room are beautiful in appearance, uniform in texture and greatly improved in superior product rate.
Take the wild mountain pepper as an example to briefly introduce some precautions for pepper drying.
Thickness of pepper stacking: The thickness of the pepper is about one to three, generally 20~30 cm. The stacking is too thin, the gas permeability is good, and the wind resistance is small. Although it is beneficial to heat exchange, the contact time of hot air and pepper is relatively shortened, and the heat utilization is utilized. The rate is low. If the stacking is too thick, the resistance increases too much, and the hot air cannot penetrate the layer, and the drying effect is poor.
Stepping on the sweat: The pepper with a moisture content of 75% to 85% will be dried for the first time to 50% moisture content, and then dried for the second time. Stepping on sweat is a very important step in the drying process of pepper. Whether this step is used has a great influence on the quality and drying time of the pepper. Peppers have obvious softening and swelling during the drying process. The main function of stepping on sweat is to temper the pepper, so that the pepper oil penetrates into the surface. The dried pepper has the same color, rosy and smooth, and promotes the moisture content of the pepper to balance. If you do not sweat on the pile, dry 1000 kg of pepper, the hot air temperature of 40 ° C -60 ° C takes 63 hours, after sweating can be shortened to 40 hours, and the yellow shell is significantly reduced.
Secondary re-baking: Due to the different quality of the pepper and the difference in maturity, the individual peppers that cannot be dried in the first drying operation should be selected and re-dried. The moisture content of the pepper raw material is very high, generally 75% to 85%. Drying with hot air at 40-60 ° C, the initial relative temperature is lower than 70%, the relative humidity drops below 52% after 5 hours, and the relative humidity is less than 40% after 12 hours.
Resurgence before packaging: After the drying process of pepper, the moisture content is very low, the texture is crispy and extremely fragile, so it should be placed indoors for regaining moisture, so that it can absorb a certain amount of water and become soft, so that it can be packaged and stored.
The key to quality control of dried pepper is in water. Generally, the moisture content of dried chili is about 14%. If the moisture is too high, it will be mildewed and deteriorated. If the moisture is too low, it will break easily. Therefore, the control of moisture should be appropriate. Nowadays, the moisture content of pepper is mostly measured by the drying method. The most widely used method is the halogen rapid moisture analyzer method, which is easy to operate and fast in testing, and is widely used in the field of moisture detection.