Onion is a perennial herb of Liliaceae and Allium. The harvesting time of onions is generally from the end of May to the first ten days of June. In our daily life, fresh onions are generally used as vegetables, while dried onions are generally used in food and chemical industries. Do you want to know the onion drying process? Today we will give you a detailed introduction.
玉ねぎ乾燥プロセス
玉ねぎ乾燥プロセスでは、温度、湿度、乾燥時間に注意する必要があります。
- 温度：玉ねぎの乾燥温度は50℃を超えないようにし、乾燥時の除湿率は20%を超える必要があります。乾燥は複数の段階で行うことができます。初期乾燥温度は50-40℃、第2段階は40-30℃、第3段階は約35℃に下げます。
- 湿度：水分含量の高い野菜では、水分排出を制御する必要があります。これは乾燥品質を左右する重要な要因の1つでもあるためです。
- 乾燥時間：玉ねぎの乾燥サイクルは一般的に約15時間です。急速乾燥は乾燥品質を損ないます。
玉ねぎを商業的に乾燥させる方法？
The water content of onions is relatively high. The traditional onion drying method takes a long time and is easy to breed bacteria. With the development of food technology, most food processing plants use 玉ねぎ乾燥機s to dry onions. In the onion drying process, the onion dryer machine generally adopts the method of low temperature hot air and constant temperature drying. Because high temperature will destroy the nutritional value of vegetables and make them lose nutrients.
Onion dryer machine adopts the drying technology of hot air circulation, which is also the best way to dry onions. If you need an onion dryer, please feel free to contact us. In addition, you can also use this machine to dry vegetables, fruits and traditional Chinese medicine such as chilli.