{"id":4688,"date":"2022-10-17T07:56:35","date_gmt":"2022-10-17T07:56:35","guid":{"rendered":"https:\/\/dryingplant.com\/?p=4688"},"modified":"2025-06-04T15:32:03","modified_gmt":"2025-06-04T07:32:03","slug":"processing-technology-of-chili-dryer","status":"publish","type":"post","link":"https:\/\/dryingplant.com\/fr\/processing-technology-of-chili-dryer\/","title":{"rendered":"Technologie de traitement du s\u00e9choir \u00e0 piment"},"content":{"rendered":"
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Notez cet article<\/span> <\/div> <\/div>

There are three main types of pepper: line pepper, Chaotian pepper, and Xinjiang plate pepper. There are more than 2000 kinds of chilli in the world. The higher the degree of pungency, the more pungent the chilli. The harvest season of chilli is the rainy season. Generally speaking, the frequency of autumn rain is more than 70% – 80%. Therefore, if the pepper can not be dried in time, it will cause mildew<\/a>. Therefore, the chili dryer is welcomed by more and more people.<\/p>

Processus de s\u00e9chage du poivre<\/h2>

Le s\u00e9chage du poivre comprend des processus tels que la r\u00e9colte du poivre frais, le transport, le stockage, le pr\u00e9traitement avant traitement, le s\u00e9chage, la r\u00e9colte, l'emballage et l'entreposage. Il existe deux m\u00e9thodes traditionnelles de s\u00e9chage du piment. L'une consiste \u00e0 les lier manuellement un par un, puis \u00e0 les suspendre sur un feu de charbon pour s\u00e9cher. L'autre est le soleil. Le piment s\u00e9ch\u00e9 par ces deux m\u00e9thodes traditionnelles a une qualit\u00e9 m\u00e9diocre, plus de coquilles blanches, et une intensit\u00e9 de travail \u00e9lev\u00e9e. De plus, la capacit\u00e9 de traitement est faible. En outre, le poivre \u00e9tant un produit alimentaire, il est strictement r\u00e9glement\u00e9 en mati\u00e8re de pollution. Avec l'am\u00e9lioration de la technologie de s\u00e9chage, de plus en plus de cultivateurs de piments utilisent un s\u00e8che-chili pour s\u00e9cher le poivre.<\/p>

\"S\u00e8che-chili\"
S\u00e8che-chili<\/figcaption><\/figure> <\/div>

Points cl\u00e9s de l'op\u00e9ration de traitement de s\u00e9chage :<\/h2>
  1. Pour la r\u00e9colte du poivre frais, il est n\u00e9cessaire de s\u00e9lectionner un poivre compl\u00e8tement m\u00fbr, de couleur normale et de fruit complet.<\/li>
  2. Une grande quantit\u00e9 de piments frais doit \u00eatre bien ventil\u00e9e pendant le transport et l'empilement. En particulier, la hauteur d'empilement ne doit pas d\u00e9passer 1 m. La dur\u00e9e d'empilement ne doit pas facilement d\u00e9passer 36 heures.<\/li>
  3. Enlever les d\u00e9bris tels que les tiges de poivre, les feuilles, la poussi\u00e8re, etc., par pr\u00e9traitement<\/li>
  4. Pendant le processus de s\u00e9chage avec \u00c9quipement de s\u00e9chage du poivre<\/a>, l'\u00e9paisseur du pavage et la temp\u00e9rature de s\u00e9chage doivent \u00eatre s\u00e9lectionn\u00e9es en fonction des exigences de la technologie de traitement. La teneur en humidit\u00e9 du poivre sec doit r\u00e9pondre aux exigences de stockage.<\/li>
  5. D\u00e9terminer la teneur en humidit\u00e9 du piment s\u00e9ch\u00e9 par les changements de temp\u00e9rature de s\u00e9chage, d'\u00e9paisseur de pavage, de temps de s\u00e9chage et d'autres param\u00e8tres lors du processus de s\u00e9chage du s\u00e8che-chili. En m\u00eame temps, observer les changements de couleur d'apparence et d'int\u00e9grit\u00e9 du fruit du poivre.<\/li>
  6. L'inspection s\u00e9lective doit \u00eatre effectu\u00e9e apr\u00e8s une p\u00e9riode de r\u00e9cup\u00e9ration naturelle de l'humidit\u00e9 du poivre sec. Sinon, les piments s\u00e9ch\u00e9s sont faciles \u00e0 casser.<\/li>
  7. Lors de l'emballage et de l'entreposage, faites attention \u00e0 la ventilation s\u00e8che et \u00e0 la hauteur d'empilement de l'entrep\u00f4t pour \u00e9viter la regain d'humidit\u00e9, la moisissure et la rupture du poivre sec.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"

    There are three main types of pepper: line pepper, Chaotian pepper, and Xinjiang plate pepper. There are more than 2000 kinds of chilli in the world. The higher the degree of pungency, the more pungent the chilli. The harvest season of chilli is the rainy season. Generally speaking, the frequency of autumn rain is more…<\/p>","protected":false},"author":1,"featured_media":4689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[8],"tags":[],"class_list":["post-4688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"taxonomy_info":{"category":[{"value":8,"label":"Knowledge"}]},"featured_image_src_large":["https:\/\/dryingplant.com\/wp-content\/uploads\/2022\/10\/dry-pepper.jpg",720,540,false],"author_info":{"display_name":"DryingPlant.Com","author_link":"https:\/\/dryingplant.com\/fr\/author\/drying\/"},"comment_info":0,"category_info":[{"term_id":8,"name":"Knowledge","slug":"knowledge","term_group":0,"term_taxonomy_id":8,"taxonomy":"category","description":"","parent":0,"count":50,"filter":"raw","cat_ID":8,"category_count":50,"category_description":"","cat_name":"Knowledge","category_nicename":"knowledge","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/posts\/4688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/comments?post=4688"}],"version-history":[{"count":0,"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/posts\/4688\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/media\/4689"}],"wp:attachment":[{"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/media?parent=4688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/categories?post=4688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dryingplant.com\/fr\/wp-json\/wp\/v2\/tags?post=4688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}