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.
Proses pengeringan bawang
Dalam proses pengeringan bawang, adalah perlu memberi perhatian kepada suhu, kelembapan dan masa pengeringan.
- Suhu: Suhu pengeringan bawang tidak boleh melebihi 50 ℃, dan kadar pengeringan udara yang bebas lembap seharusnya mencapai lebih daripada 20% semasa pengeringan. Pengeringan boleh dilakukan dalam beberapa peringkat. Suhu pengeringan awal ditetapkan pada 50-40 ℃, peringkat kedua ditetapkan pada 40-30 ℃, dan peringkat ketiga akan diturunkan menjadi sekitar 35 ℃.
- Kelembapan: Untuk sayur-sayuran yang tinggi kandungan air, pelepasan kelembapan mesti dikawal. Ini juga salah satu faktor penting yang menentukan kualiti pengeringan.
- Masa pengeringan: kitaran pengeringan bawang biasanya sekitar 15 jam. Pengeringan pantas akan merosakkan kualiti pengeringan.
Bagaimana untuk mengeringkan bawang secara komersial?
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 mesin pengering bawangs 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.