{"id":5700,"date":"2023-02-22T15:10:36","date_gmt":"2023-02-22T07:10:36","guid":{"rendered":"https:\/\/dryingplant.com\/?p=5700"},"modified":"2025-06-04T15:30:54","modified_gmt":"2025-06-04T07:30:54","slug":"onion-drying-process","status":"publish","type":"post","link":"https:\/\/dryingplant.com\/ms\/onion-drying-process\/","title":{"rendered":"Apakah Proses Pengeringan Bawang?"},"content":{"rendered":"
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Nilai siaran ini<\/span> <\/div> <\/div>

Bawang ialah herba berkodi abadi dalam keluarga Liliaceae dan Allium<\/a>. Masa menuai bawang umumnya dari penghujung Mei hingga sepuluh hari pertama Jun. Dalam kehidupan seharian, bawang segar biasanya digunakan sebagai sayur-sayuran, manakala bawang kering biasanya digunakan dalam industri makanan dan kimia. Adakah anda ingin mengetahui proses pengeringan bawang? Hari ini kami akan memberi anda pengenalan terperinci.<\/p>

\"bawang
bawang kering<\/figcaption><\/figure> <\/div>

Proses pengeringan bawang<\/h2>

Dalam proses pengeringan bawang, adalah perlu memberi perhatian kepada suhu, kelembapan dan masa pengeringan.<\/p>

  1. Suhu: Suhu pengeringan bawang tidak boleh melebihi 50 \u2103, 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 \u2103, peringkat kedua ditetapkan pada 40-30 \u2103, dan peringkat ketiga akan diturunkan menjadi sekitar 35 \u2103.<\/li>
  2. Kelembapan: Untuk sayur-sayuran yang tinggi kandungan air, pelepasan kelembapan mesti dikawal. Ini juga salah satu faktor penting yang menentukan kualiti pengeringan.<\/li>
  3. Masa pengeringan: kitaran pengeringan bawang biasanya sekitar 15 jam. Pengeringan pantas akan merosakkan kualiti pengeringan.<\/li> <\/ol>
    \"proses
    proses pengeringan bawang<\/figcaption><\/figure> <\/div>

    Bagaimana untuk mengeringkan bawang secara komersial?<\/h2>

    Kandungan air bawang agak tinggi. Kaedah pengeringan bawang secara tradisional mengambil masa yang lama dan mudah membiak bakteria. Dengan perkembangan teknologi makanan, kebanyakan kilang pemprosesan makanan menggunakan pengering bawang<\/a> untuk mengeringkan bawang. Dalam proses pengeringan bawang, mesin pengering bawang biasanya menggunakan kaedah udara panas suhu rendah dan pengeringan suhu tetap. Kerana suhu tinggi akan memusnahkan nilai nutrisi sayur-sayuran dan membuatnya kehilangan nutrien.<\/p>

    \"mesin
    mesin pengering bawang<\/figcaption><\/figure> <\/div>

    Mesin pengering bawang menggunakan teknologi pengeringan pengudaraan udara panas, yang juga cara terbaik untuk mengeringkan bawang. Sekiranya anda memerlukan mesin pengering bawang, sila hubungi kami dengan senang hati. Selain itu, anda juga boleh menggunakan mesin ini untuk mengeringkan sayur-sayuran, buah-buahan dan bahan perubatan tradisional seperti lada<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

    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…<\/p>","protected":false},"author":1,"featured_media":3577,"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":[707],"class_list":["post-5700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge","tag-onion-dryer"],"taxonomy_info":{"category":[{"value":8,"label":"Knowledge"}],"post_tag":[{"value":707,"label":"onion dryer"}]},"featured_image_src_large":["https:\/\/dryingplant.com\/wp-content\/uploads\/2022\/06\/dehydrating-onion.jpg",720,540,false],"author_info":{"display_name":"DryingPlant.Com","author_link":"https:\/\/dryingplant.com\/ms\/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":51,"filter":"raw","cat_ID":8,"category_count":51,"category_description":"","cat_name":"Knowledge","category_nicename":"knowledge","category_parent":0}],"tag_info":[{"term_id":707,"name":"onion dryer","slug":"onion-dryer","term_group":0,"term_taxonomy_id":707,"taxonomy":"post_tag","description":"","parent":0,"count":3,"filter":"raw"}],"_links":{"self":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/posts\/5700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/comments?post=5700"}],"version-history":[{"count":0,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/posts\/5700\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/media\/3577"}],"wp:attachment":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/media?parent=5700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/categories?post=5700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/tags?post=5700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}