Capsicum drying equipment product features and temperature control instructions

The pepper drying equipment is a continuous drying equipment for mass production. It is used for the drying of flakes, strips and granular materials with good gas permeability. For dehydrated vegetables and Chinese medicine decoction pieces, the moisture content is high, and the material temperature is not allowed. High materials are especially suitable; this series of drying equipment has the advantages of fast drying speed, high evaporation strength and good product quality.

Chili drying equipment product features:

1. It is easy to operate and can be adjusted automatically. The wind pressure can be adjusted according to different materials.

2. It has wide application range and strong practicability. It can be applied to all products of roots and leaves, as well as sugar-containing products that cannot be processed by belt-type drying equipment.

3, good sanitary conditions, easy to clean, easy to maintain, the food contact part is made of stainless steel, in line with HACCP processing requirements, the bottom of the oven is equipped with cleaning holes.

4. The structure is reasonable, the noise is low, the working environment is good, the oven screen adopts a special process, the flatness is good, and the hot air distribution is more uniform, which improves the product yield.

Chili drying equipment zui for important temperature control instructions

1. Correctly control the baking temperature.

After years of experimentation and practical experience, it is believed that 46-55 ° C is the temperature limit of the chili baked. Generally, before the water content of the pepper is reduced to 50%, it can be selected to be baked at a slow temperature of 46 to 50 ° C, and then dried at a temperature of 50 to 55 ° C. In short, when the water content in the fruit is high, the baking temperature should be slower. When the moisture content is low, the temperature rises slightly, so that the pepper preserves and forms more aroma substances, improves the taste quality, and prevents the browning reaction of the dried color of the pepper.

2, timely and appropriate amount of ventilation and drainage.

The water content of fresh red pepper is about 80%. When baking, a lot of water will be released and directly affected the color of dried pepper. Therefore, we must pay attention to strengthen ventilation and moisture management, so that peppers maintain a stable and appropriate water loss rate. The control of ventilation and dehumidification is based on the dry-wet temperature difference. Generally, the wet bulb temperature is maintained at 38-39 ° C, and the temperature difference is maintained above 6 ° C (excluding 6 ° C).