Garlic dryer is a hot air circulation machine specially designed for dehydrating and drying garlic slices. It is widely used in food processing, seasoning production, and deep processing of agricultural products.大蒜烘干机是一种专门用于脱水和大蒜片烘干的热风循环设备，广泛应用于食品加工、调味品生产和农产品深加工领域。
Garlic belongs to the lily family and the Allium genus. Its young shoots, flower stalks, and bulbs are all edible. Garlic is rich in alliin, which, under the action of alliinase, turns into a volatile sulfur compound called allicin. Allicin has a strong pungent flavor, stimulates appetite, and has antibacterial properties. Using a dryer to process garlic into dried products not only preserves its original flavor and nutrients, but also softens its strong aroma before eating and greatly extends its storage life.大蒜属于百合科葱属植物，其幼苗、花茎和鳞茎均可食用。大蒜富含蒜素，在蒜酶的作用下会转化为一种名为蒜素的挥发性硫化物。蒜素具有强烈的辛辣味，能刺激食欲，并具有抗菌作用。使用烘干机将大蒜加工成干制品，不仅能保留其原有的风味和营养，还能在食用前软化其浓烈的香气，并大大延长其储存寿命。
Why_Dry_Garlic为什么烘干大蒜？
Fresh garlic contains over 65% water, making it easy for mold and bacteria to grow in humid conditions, which can lead to rot and spoilage. This makes it unsuitable for long-term storage and long-distance transportation.新鲜大蒜含水量超过65%，在潮湿环境下容易滋生霉菌和细菌，导致腐烂变质，不适合长期储存和长途运输。
After drying, garlic has a clean, white, and uniform appearance, making it more attractive for sale. Its reduced weight also makes it easier to package, handle, and export, greatly improving sales and distribution efficiency.烘干后的大蒜外观洁净、呈白色且均匀，更具市场吸引力。其减轻的重量也便于包装、搬运和出口，大大提高了销售和分销效率。
Gentle low-temperature drying not only preserves active compounds like allicin but also enhances garlic’s pungent aroma, making it more appealing to the market.温和的低温烘干不仅能保留蒜素等活性成分，还能增强大蒜的辛辣香气，使其对市场更具吸引力。
Food processing companies, pharmaceutical factories, and seasoning producers often require standardized garlic raw materials — dried garlic is the ideal intermediate form.食品加工公司、制药厂和调味品生产商通常需要标准化的蒜类原材料——而干蒜是理想的中间形态。
Fresh garlic is bulky, heavy, and easily damaged, resulting in high storage and transport costs. Drying significantly reduces its size and weight, cutting transportation expenses.新鲜大蒜体积大、重量重且易损坏，导致储存和运输成本高昂。烘干可显著减小其尺寸和重量，降低运输费用。
Dried garlic cloves can also be further processed into garlic slices, garlic powder, and seasoning blends, greatly increasing the product’s added value.烘干的大蒜瓣还可以进一步加工成蒜片、蒜粉和调味混合物，大大增加了产品的附加值。
Garlic_Drying_Process大蒜烘干工艺
Pre-Treatment预处理
- Fresh garlic should be sorted, peeled, and sliced (ideal thickness: 2–3 mm). Rinse the slices in clean water to remove sticky mucus, then drain off surface moisture.新鲜大蒜应进行分拣、去皮和切片（理想厚度：2–3毫米）。用清水冲洗蒜片以去除粘液，然后沥干表面水分。
Loading装载
- Spread the prepared garlic slices evenly in a single layer on the drying trays. The layer should not exceed 5 cm in thickness to ensure good airflow.将准备好的蒜片均匀地单层铺在烘干托盘上。层厚不应超过5厘米，以确保良好的气流。
Preheating预热
- After starting the dryer, preheat at a low temperature of 40 °C for 20–30 minutes. This prevents the surface of the garlic slices from forming a film too quickly, which would hinder moisture evaporation.启动烘干机后，以40°C的低温预热20–30分钟。这可以防止蒜片表面过快形成薄膜，阻碍水分蒸发。
Main_Drying_Stage主要烘干阶段
- Heating phase: Gradually raise the temperature to 55 °C and maintain for 2–3 hours. This removes about 60%–70% of the moisture.加热阶段：逐渐将温度升高至55°C并保持2–3小时。此过程可去除约60%–70%的水分。
- Constant temperature phase: Keep the temperature at 55 °C for about 4 hours, turning the garlic slices once every hour.恒温阶段：将温度保持在55°C约4小时，每小时翻动蒜片一次。
Cooling_stage冷却阶段
- Turn off the heating system and use residual heat and ventilation to continue dehydrating for 1 hour. The final moisture content should be ≤ 6%.关闭加热系统，利用余热和通风继续脱水1小时。最终水分含量应≤6%。
Key_Factors_in_Garlic_Slice_Drying大蒜片烘干的关键因素
- Garlic variety selection: Choose garlic with moderate moisture content, strong pungent flavor, and uniform cloves.大蒜品种选择：选择水分含量适中、蒜味浓郁、蒜头均匀的大蒜。
- Slice thickness control: The optimal thickness is 1.5–3 mm.切片厚度控制：最佳厚度为1.5–3毫米。
- Material layer thickness: Keep each tray’s layer ≤ 5 mm to avoid overlapping and blocking airflow.物料层厚度：每层托盘厚度不超过5毫米，以避免重叠和堵塞气流。
- Temperature control: Usually set between 50–60 °C, following the Agricultural Product Drying Technical Standard.温度控制：通常设置在50–60°C之间，遵循《农产品烘干技术标准》。
- Humidity control: Start with 30%–40% relative humidity and gradually reduce to below 10% to prevent slices from sticking or cracking.湿度控制：初始相对湿度为30%–40%，然后逐渐降低至10%以下，以防止蒜片粘连或开裂。
- Airflow speed: Recommended 0.5–1.2 m/s to ensure hot air penetrates evenly through the garlic layer.气流速度：建议0.5–1.2米/秒，以确保热空气均匀穿透大蒜层。
- Regular turning: Turn the slices once per hour during the heating phase.定期翻动：在加热阶段，每小时翻动蒜片一次。
Advantages of Shuliy Garlic Drying Machine舒力大蒜烘干机的优势
- High thermal efficiency & energy saving – Most hot air stays inside the chamber, with a maximum heat efficiency of up to 50%.高热效率和节能——大部分热空气保留在腔内，最高热效率可达50%。
- Even drying effect – Equipped with a forced ventilation box and adjustable air distribution plates.均匀烘干效果——配备强制通风箱和可调风板。
- Accurate temperature & humidity control – Precision up to ±2 °C.精确的温度和湿度控制——精度高达±2°C。
- Smart PLC control – Automatic temperature regulation, easy installation, and convenient maintenance.智能PLC控制——自动温度调节，安装简便，维护方便。
- Eco-friendly – No dust or odor emissions to the environment during the drying process.环保——烘干过程中无粉尘或异味排放到环境中。
- Low noise & stable performance.低噪音和稳定性能。
- Wide material applicability – Suitable for various vegetables, fruits, seafood, meat, and more.广泛的物料适用性——适用于各种蔬菜、水果、海鲜、肉类等。
- Customization available – Options for machine material, capacity, voltage, spare parts, and more可定制——提供机器材质、容量、电压、备件等选项
相关机器推荐
Garlic drying can be done using a stainless steel dryer or a heat pump dryer.可以使用不锈钢烘干机或热泵烘干机进行大蒜烘干。
If you require higher-quality garlic slices and have a larger budget, you can choose a stainless steel dryer or a microwave dryer. You are welcome to learn more information.如果您需要更高质量的蒜片且预算充足，可以选择不锈钢烘干机或微波烘干机。欢迎了解更多信息。