{"id":1534,"date":"2021-03-16T05:52:48","date_gmt":"2021-03-16T05:52:48","guid":{"rendered":"https:\/\/dryingplant.com\/?p=1534"},"modified":"2021-05-07T07:54:09","modified_gmt":"2021-05-07T07:54:09","slug":"red-dates-drying-solution","status":"publish","type":"post","link":"https:\/\/dryingplant.com\/ms\/red-dates-drying-solution\/","title":{"rendered":"Penyelesaian pengeringan Kurma Merah & Kurma Palm"},"content":{"rendered":"
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Pengenalan kurma merah <\/h2>\n\n\n\n
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\"Kurma
Kurma Kering (Dried Jujube)<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Sebagai makanan sihat tradisional yang terkenal, kurma merah mengandungi banyak nutrien. Kebanyakan daripada mereka telah dikeringkan dan dimakan terus oleh pengguna sebagai buah kering tanpa pembersihan. Selain itu, kawasan penanaman kurma merah agak berpusat, dan kebanyakan kurma merah segar dituai pada musim luruh hampir pada masa yang sama dan melayani seluruh pasaran.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Cara mengeringkan jujube?<\/h2>\n\n\n\n

Intipati pemprosesan kurma merah adalah pengeringan. Proses pengeringan terdiri daripada penyejatan air dan penukaran gula dengan syarat mengekalkan kualiti asal jujube sejauh mungkin. Untuk penyimpanan, pengangkutan, penjualan, kurma merah segar perlu dibersihkan, dikeringkan, disejukkan, dilenturkan, disterilkan, dipaket.<\/p>\n\n\n\n

\"Proses
Proses pengeringan kurma merah<\/figcaption><\/figure><\/div>\n\n\n\n

Red dates abound in sugars. Among them, the polysaccharide is not sweet and only becomes sweet after inverted into simple sugars by the function of the biological enzymes. It is the reason why cured jujube is sweet. If we want to invert sugars fully, we need to strengthen the activity of the biological enzymes. After a long time of practice in our pengering oven<\/a><\/strong>, we have found the most suitable temperature for completely sugar conversion is about 60\u00b0C.<\/p>\n\n\n\n

Proses pengeringan kurma merah<\/h2>\n\n\n\n

Dalam proses pengeringan kurma merah, terdapat banyak butiran yang perlu dijelaskan. Secara amnya, proses pengeringan dibahagikan kepada empat langkah: pra-pemanasan, penyejatan, pengeringan, penyejukan. Berikut ialah beberapa langkah berjaga-jaga dan pengenalan proses semasa proses pengeringan.<\/p>\n\n\n\n

Preheating:<\/strong> If we directly put red dates in the environment where the temperature is suitable for sugar conversion, the extreme temperature difference will make red dates set off the protective reaction. The cell orifice in the skin will shrink and the crust will become hard to prevent water from evaporating. Therefore, sufficient preheating is required in the early drying to prepare for the evaporation. First, the red dates need to be dried at 35\u00b0C for 6-10 hours. When the temperature of red dates reaches 45\u00b0C, your finger will feel hot when touching it. After drying them for 7-8 hours, use your finger to press the red date and wrinkles will appear on the surface. When the temperature is at 45\u00b0C-48\u00b0C, there will be some small water drops on their skin. <\/p>\n\n\n\n

Evaporation:<\/strong> Raise the temperature to 65\u00b0C (Note: the temperature shall not be higher than 70\u00b0C) within 8-12 hours to evaporate most of the free water. Keep the indoor temperature stable for constant evaporation. The drying process goes well when the wrinkles appear on the surface.<\/p>\n\n\n\n

Drying up:<\/strong> When the temperature in the red date is uniform, this step will end within 6 hours. In this phase, the moisture content of red dates is not high, and thus more attention shall be paid to temperature control. It is best to keep the temperature at 50\u00b0C. At this moment, relative humanity has been declined. As the water in the red dates is gradually balanced, the drying process is completed. Note that the dried red dates shall be taken out in time.<\/p>\n\n\n\n

Cooling:<\/strong> Keep good ventilation and heat dissipation for dried red dates. Pile them up until being cooled. If the dried red dates are just taken out from the cabinet, and directly piled up in the warehouse, their sugars will ferment and go bad, and the pectose will be broken down into pectin and pectic acid due to high heat. Therefore, it is necessary to wait for the completely cold zone before piling up.<\/p>\n\n\n\n

Manfaat kurma kering<\/h2>\n\n\n\n