{"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\/sv\/red-dates-drying-solution\/","title":{"rendered":"R\u00f6da fikon & palmfikon torkningsl\u00f6sning"},"content":{"rendered":"
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\n 4.9\/5 - (12 votes) <\/div>\n <\/div>\n\n

Introduktion av r\u00f6da fikon <\/h2>\n\n\n\n
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\"Torkade
Torkad jujube (torkad fikon)<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Som ett v\u00e4lk\u00e4nt traditionellt h\u00e4lsokostf\u00f6da inneh\u00e5ller r\u00f6da fikon gott om n\u00e4rings\u00e4mnen. De flesta av dem torkar upp och \u00e4ts direkt av konsumenter som torkad, ren frukt utan reng\u00f6ring. Dessutom \u00e4r odlingsomr\u00e5dena f\u00f6r fikon relativt centraliserade, och de flesta f\u00e4rska r\u00f6da fikon sk\u00f6rdas i h\u00f6sten n\u00e4stan samtidigt och tj\u00e4nar hela marknaden.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Hur torkar man fikon?<\/h2>\n\n\n\n

Hj\u00e4rtat i r\u00f6da fikonbearbetningen \u00e4r torkning. Torkningsprocessen best\u00e5r av avdunstning av vatten och omvandling av socker under f\u00f6ruts\u00e4ttning att urk av fikonet bibeh\u00e5lls s\u00e5 mycket som m\u00f6jligt. S\u00e5 f\u00f6r lagring, transport och f\u00f6rs\u00e4ljning m\u00e5ste f\u00e4rska r\u00f6da fikon reng\u00f6ras, torkas, kylas, mjukas, steriliseras, f\u00f6rpackas.<\/p>\n\n\n\n

\"Processen
Processen f\u00f6r torkning av fikon<\/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 torkugn<\/a><\/strong>, we have found the most suitable temperature for completely sugar conversion is about 60\u00b0C.<\/p>\n\n\n\n

Torkningsprocess av r\u00f6da fikon<\/h2>\n\n\n\n

I processen f\u00f6r torkning av r\u00f6da fikon finns det m\u00e5nga detaljer som beh\u00f6ver klarg\u00f6ras. Generellt sett delas torkningsprocessen in i fyra steg: f\u00f6rv\u00e4rmning, avdunstning, torkning och kylning. F\u00f6ljande \u00e4r om n\u00e5gra f\u00f6rsiktighets\u00e5tg\u00e4rder och processintroduktion under torkningen.<\/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

F\u00f6rdelarna med torkade fikon<\/h2>\n\n\n\n