{"id":4688,"date":"2022-10-17T07:56:35","date_gmt":"2022-10-17T07:56:35","guid":{"rendered":"https:\/\/dryingplant.com\/?p=4688"},"modified":"2025-06-04T15:32:03","modified_gmt":"2025-06-04T07:32:03","slug":"processing-technology-of-chili-dryer","status":"publish","type":"post","link":"https:\/\/dryingplant.com\/sv\/processing-technology-of-chili-dryer\/","title":{"rendered":"Bearbetningsteknik f\u00f6r chili-torkare"},"content":{"rendered":"
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Betygs\u00e4tt detta inl\u00e4gg<\/span> <\/div> <\/div>

There are three main types of pepper: line pepper, Chaotian pepper, and Xinjiang plate pepper. There are more than 2000 kinds of chilli in the world. The higher the degree of pungency, the more pungent the chilli. The harvest season of chilli is the rainy season. Generally speaking, the frequency of autumn rain is more than 70% – 80%. Therefore, if the pepper can not be dried in time, it will cause mildew<\/a>. Therefore, the chili dryer is welcomed by more and more people.<\/p>

Torkprocess av pepper<\/h2>

Peppartorkning inkluderar processer som f\u00e4rsk peppars sk\u00f6rd, transport och lagring, f\u00f6rbehandling f\u00f6re bearbetning, torkning, uppsamling, f\u00f6rpackning och lagerh\u00e5llning. Det finns tv\u00e5 traditionella torkmetoder f\u00f6r chili. Den ena \u00e4r att binda dem manuellt en efter en och sedan h\u00e4nga dem \u00f6ver koleld f\u00f6r torkning. Den andra \u00e4r solljus. Chilin som torkats av n\u00e4mnda tv\u00e5 konventionella torkmetoder har d\u00e5lig kvalitet, mer vita skal och h\u00f6g arbetskraftsintensitet. Och bearbetningskapaciteten \u00e4r liten. Dessutom \u00e4r peppar en livsmedelsprodukt, som \u00e4r strikt n\u00e4r det g\u00e4ller f\u00f6roreningsproblem. Med f\u00f6rb\u00e4ttring av torkningsteknik anv\u00e4nds chili torkare alltmer av pepparodlare.<\/p>

\"chilifierare
chilifierare torkare<\/figcaption><\/figure> <\/div>

Nyckelpunkter f\u00f6r torkbearbetningens drift:<\/h2>
  1. Vid sk\u00f6rd av f\u00e4rsk peppar \u00e4r det n\u00f6dv\u00e4ndigt att v\u00e4lja en helt mogen peppar med normal f\u00e4rg och fullst\u00e4ndiga frukter.<\/li>
  2. Ett stort antal f\u00e4rska chilin ska ha god ventilation under transport och stapling. S\u00e4rskilt staplingsh\u00f6jden f\u00e5r inte \u00f6verstiga 1 m. Staplingstiden \u00e4r inte l\u00e4tt att \u00f6verskrida 36 h.<\/li>
  3. Ta bort br\u00e5te som pepparstj\u00e4lkar, blad, damm etc. genom f\u00f6rbehandling<\/li>
  4. Under torkningsprocessen med peppertorkningsutrustning<\/a>, skikttjockleken och torktemperaturen ska v\u00e4ljas enligt processkraven. Fuktinneh\u00e5llet i torkad paprika b\u00f6r uppfylla lagringskraven.<\/li>
  5. Best\u00e4m fukthalten i torkad chili genom f\u00f6r\u00e4ndringar i torktemperatur, l\u00e4ggnings- tjocklek, torktid och andra parametrar i torkprocessen f\u00f6r chili torkare. Samtidigt observerades f\u00f6r\u00e4ndringar i utseende f\u00e4rg och fruktens integritet.<\/li>
  6. Urvalsinspektionen m\u00e5ste genomf\u00f6ras efter en viss period av naturlig fuktrecovery av torkad peppar. Annars \u00e4r torkade chilies l\u00e4tta att brytas.<\/li>
  7. Under f\u00f6rpackning och lagerh\u00e5llning, uppm\u00e4rksamma torkventilationen och staplingsh\u00f6jden i lagret f\u00f6r att undvika \u00e5terfuktning, m\u00f6gel och sprickor i torkad chili.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"

    There are three main types of pepper: line pepper, Chaotian pepper, and Xinjiang plate pepper. There are more than 2000 kinds of chilli in the world. The higher the degree of pungency, the more pungent the chilli. The harvest season of chilli is the rainy season. Generally speaking, the frequency of autumn rain is more…<\/p>","protected":false},"author":1,"featured_media":4689,"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":[],"class_list":["post-4688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"taxonomy_info":{"category":[{"value":8,"label":"Knowledge"}]},"featured_image_src_large":["https:\/\/dryingplant.com\/wp-content\/uploads\/2022\/10\/dry-pepper.jpg",720,540,false],"author_info":{"display_name":"DryingPlant.Com","author_link":"https:\/\/dryingplant.com\/sv\/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":false,"_links":{"self":[{"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/posts\/4688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/comments?post=4688"}],"version-history":[{"count":0,"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/posts\/4688\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/media\/4689"}],"wp:attachment":[{"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/media?parent=4688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/categories?post=4688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dryingplant.com\/sv\/wp-json\/wp\/v2\/tags?post=4688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}