How to Dry Wolfberry with Kinkai Dehydratoradmin
Wolfberry picking requirements:
Medicinal wolfberry fruits mature one after another from June to November and should be picked in time. When the fruit changes from green to red or orange red, the pedicle and flesh are slightly soft and can be picked. Too early, the fruit is not full, and the color is not fresh after drying; too late, the sugar is too full and easy to fall off, after drying or drying, it becomes black (commonly known as oilseed) and loses its commercial value. Fruit picking should be after 10 o’clock in the morning on a sunny day Do not pick fruits after rain and dew. Handle gently when picking, and remove with the fruit handle. Otherwise, the outflow of juice will affect its intrinsic quality. In case of prolonged rainy weather, the harvested fruit should be immediately spread on a sun pad, the thickness should not exceed 5cm, and the water should be dried naturally before processing.
Large-scale standardized planting of Chinese wolfberry parks, due to the concentrated area and large daily harvest, cannot have a large-scale machine drying space and more fruit stacks. Sunlight drying alone can no longer meet the needs of intensive production. Less than the pollution-free sanitation index, the mechanical dehydration and drying equipment and process technology that reflect modern scientific and technological progress have emerged at the historic moment. Based on the experimental research on dehydration and drying of fresh Chinese wolfberry fruits with different mechanical devices in China, it is agreed that because of the high water content of fresh Chinese wolfberry fruits (generally about 80%), the sugar content in the water is high (usually about 22%), and the pulp is delicate ( Compared with other fruits and vegetables, the fleshy cell has a finer molecular structure), and the drainage of water during the dehydration and drying process is more difficult than that of fruits and vegetables and other plant materials. Therefore, whether it is the use of electric drying ovens, fuel drying ovens, hot coal hot blast stoves, infrared hot air chambers or wolfberry heat pump dryers to dehydrate and dry wolfberry fresh fruits, we must follow environmental protection, energy saving, pollution-free and low cost. In principle, the time to achieve dehydration and drying is short (40-50 hours), and the commercial rate of fruits after drying is high (red fruit ratio accounts for more than 90%, no mold, no scorch paste, and water content of more than 13%), batch drying Large capacity (more than 1 ton) and technical parameter control of automation, high degree of semi-automation (reduced labor intensity) and other technical requirements, Guangzhou Kaneng Electrical Technology Co., Ltd. After years of trials, discussions and studies, the principle of fresh wolfberry fruit drying The rules have been basically clarified. When the fresh fruit is collected and surface-treated, it enters the Jinkai wolfberry drying room, and the dehydration rate during the drying process is divided into three stages.
The first stage is the ramp-up drying stage. The drying room temperature rises to 35 ° C-40 ° C, the circulating wind speed is 2.3 m / s, and the temperature is 37 ° C-45 ° C. When the circulating wind speed is 1.3 meters per second, the transfer of hot air and the diffusion and evaporation of free water in the fruit are accelerated, especially the fruit skin loses up to 50% of water, and the skin appears wrinkled. Evaporation, dehydration at the second rate, increased sugar concentration in the fruit, inhibited the activity of activated enzymes in the fruit, protected the main components such as polysaccharides, vitamins, amino acids from being transformed or lost, especially the red pigment, and dried fruits Color red is of high quality.
The second stage is the constant-speed drying stage. Due to the extravasation of water in the fruit, the skin layer gathers sufficient unbound moisture. This is because the water vapor pressure on the surface is basically the same as the temperature and pressure, and the internal moisture of the fruit is pressed to the surface quickly to meet the need for vaporization of the skin moisture. When the water loss rate in the fruit reaches nearly 50%, the indoor temperature naturally rises to 50 ° C-55 ° C, and the circulating wind speed can be reduced. The less water in the fruit, the shorter the dehydration time. A large amount of dehydration reduces the size of the fruit, which is usually a semi-dry state. In this period, the water is weighed and measured, and the water content in the fruit is about 30%.
The third stage is the spin-down drying stage. When the water content of the fruit drops to a certain value (about 30%), the thermal conductivity inside the fruit becomes smaller and the temperature difference between the inside and the outside increases. When the indoor hot air reaches 55 ° C-60 ° C, the water content in the fruit becomes less and less. The evaporating rate decreases, and the water seeps out slowly, so it takes a considerable time to slowly discharge.
The common phenomenon of medlar fresh fruit drying is that the water diffusion on the surface of the fruit is greater than the internal diffusion rate, and the rate of free water infiltration in the fruit is greater than the rate of structural water infiltration. This is due to the high sugar content in the fruit of medlar, which makes it difficult to dehydrate and dry. If the temperature of the Jinkai wolfberry drying room is too high, the water on the surface of the fresh fruit will lose water too quickly, and the extravasation of the water in the fruit will not supply, the epidermis will blister, blocking the drainage pores, and the water in the fruit will not be discharged. At this time, the cortex has discolored and its quality has decreased. Therefore, the fresh fruit is first subjected to a cold dipping treatment on the surface of the oil, coupled with a suitable temperature and wind speed, the temperature of the fruit penetrates into the fruit through the pores while the skin is dehydrated, which is beneficial to the drainage of water in the fruit, which accelerates the drying speed. And can guarantee the quality of drying.
According to feedback from customers in Ningxia:
Use a KINKAI12P dryer to dry 2400 kg, spread the fresh fruits on the company’s special mesh plate, divided into 11-12 layers, each layer is about 14-15 cm apart, and placed in the drying room Dry in three stages. First, the first stage is for five hours at forty degrees, the second stage is for eighteen hours, and the third is for one hour of refrigeration. The drying process is completed for about 24 hours. The moisture of the wolfberry that will be removed during the drying process is 75%, and the actual quality of the material is 25%.
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