Solución de secado de marisco

Other drying techniques:

1. The drying process is difficult to meet the requirements of food hygiene;
2. The dust in the box is large, and the color of the finished product is dull;
3. Coal needs to be changed in the middle, which is labor-intensive;
4. A large amount of sulfur dioxide/carbon dioxide/coal ash is produced during the drying process, and the working environment is harsh;
5. Coal flue gas is seriously corroded to the equipment in the oven and has a short service life;
6. It is difficult to realize automatic control of temperature and humidity; the temperature and humidity fluctuate greatly during the drying process, which affects the drying quality.

Diye energy drying technology

1. The drying process fully meets the requirements of food hygiene;
2. The inside of the box is in good clean and hygienic condition, and the finished product is bright in color;
3. Fully automatic control to reduce labor and labor intensity;
4. No waste water/waste gas/waste residue is produced during the drying process, which is green and environmentally friendly; the working environment is comfortable and good.
5. Long service life, low operating cost and good economy;
6. The temperature and humidity are now automatically controlled, the humidity fluctuates little during the drying process, and the drying quality is stable and reliable.

Several important issues in seafood drying:

Temperature – The drying of seafood generally requires a relatively low temperature to avoid high temperature affecting the quality of the product after drying.
Humidity – the general water content of seafood is relatively large. Therefore, controlling the amount of moisture removal is an important factor in determining the quality of drying. In addition, because the moisture of seafood exists in fat and oil, dehydration is more difficult, and it is critical to control the dehydration speed.
Drying time – seafood drying generally has a long cycle, and rapid drying will generally destroy the drying quality;
Color – It is very important to maintain the color of seafood after drying;
Circulating air – seafood drying generally requires a large circulating air volume and a relatively high wind speed to avoid water vapor staying on the surface of the material;

During the drying process, it is necessary to ensure that the materials are not deformed, discolored, deteriorated, oxidized, and have little salt return. The dried seafood is full in shape, good in appearance and color, stable in drying quality, good in rehydration of dried ginseng, and less in nutrient loss. Long-term, more effective than any traditional drying equipment to protect the color, aroma, taste, individual form and active ingredients of the dried product.

Solución de secado de marisco