A Professional food drying machine manufacturer and food drying solution provider since 2014.

Twesix Dryer can provide air with high temperature or low temperature to dehydrate for obtaining the seabuckthorn fruit powder. Generally Hot air drying at 50 or 60℃，freeze drying at 20 or 50 ℃ shelf plate temperature,which can keep the nutrition of seabuckthourn like vitamins C and E, total phenolics,carotenoids. Water Loss, total phenolic  compounds, carotenoids and vitamin C are determined at different drying processing times. Vitamin E is determined before and at the end of the drying. Twesix Dryer is refrigerant system. It works the temperature at 30 to 75 degree C. Therefore for low temperature at 30-40 ℃,it can freezely dry the seabuckthorn berry. Hot air at 50 ℃, it also can perform to finish the drying process.Besides, the dryer is equipped with condensing parts which is used to dehumidifying.

The drying time of dried noodles is an important condition to ensure the quality of dried noodles, and should be no less than 3 and a half hours. The drying time is short, it is easy to cause the noodles to "dry on the outside and damp inside" and shrink on the inside and outside, and even produce crisp noodles. If the drying time is too long, the production efficiency will be low. Drying equipment for dried noodles is classified according to the movement mode of the noodles during the drying process. There are fixed and mobile types; the mobile type is divided into two types: multi-row operation (tunnel type) and single-row operation (cableway type). The moisture conductivity of dried noodles is relatively poor. Therefore, the moisture and heat transfer inside the noodles just coming out of the drying room will not stop suddenly, but gradually weaken until the temperature of the outer layer of the noodles and the outside air are relatively balanced, the moisture will be stable, and the tissue shape will be fixed. This process is called slow-cooking of dried noodles in the process. The slow-down time should not be less than 12 hours.By Twsix noodle dryer, it can control the temperature and humidity exactly

With the successful application of high-temperature heat pump dryers to drying in many industries, more and more kelp processing factories choose to use seafood heat pump dryers. The kelp produced in the kelp drying room is flat, non-sticky, fast drying and good in color. The dried kelp is superior to dried kelp in terms of quality and color.Several major problems exist when kelp is dried:1. Production status and existing problems of dehydrated kelp. At present, most of the production of dehydrated kelp adopts the traditional drying method-fire way heating and drying method, which has the following problems:1. The heating temperature is too high. With traditional drying technology, the heating temperature is not easy to control. Generally, the heating temperature is around 75-90℃, and the drying process of dehydrated vegetables requires that the drying temperature should not exceed 65℃.2. The drying time is too long. Using traditional methods, it takes at least 24 hours to process 1 ton of vegetables. Even so, reheating and drying are occasionally caused by poor drying effects and rework.3. Large energy consumption. The traditional drying process has low thermal efficiency, about 30%-60%. During the drying process, the heat of drying and evaporating moisture accounts for about 36%, and the waste gas loss accounts for about 58%. Dry materials take away heat and dryer heat. The losses accounted for 2% and 2% respectively, and the thermal efficiency was only 40%.

Place the boiled sea cucumbers on the material tray, put the sea cucumbers on the material tray into the heat pump drying room, and set the drying temperature, humidity and time parameters through the intelligent control system. If it is ordinary salt-dried sea cucumbers, the drying temperature can be set slightly higher. If it is high-quality light-dried or purely dried sea cucumbers, try to use the cold air drying mode of the dryer, 10℃-30℃, cold air drying The sea cucumber has a black and bright color, well-preserved scent, and has a special scent of sea cucumber.Sea participation process stepsCut the sea cucumber and squeeze the intestines. Wash the sea cucumber with clean water, cut two or three centimeters of mouth from its abdomen with scissors, and take out the internal organs and intestines. If the intestines are not removed, the whole sea cucumber will be melted away.Clean sea cucumbers. Sea cucumbers are difficult to clean, so after taking out the internal organs, the sea cucumbers are cleaned repeatedly, usually 5 times until they are clean. Steam and cook sea cucumbers. When the water temperature is 90 degrees, put the cleaned sea cucumber into a pot and cook, stir it back and forth with tools to prevent uneven water temperature. At this time, it can be seen that the sea cucumber shrinks rapidly and the sea cucumber spines are prominent. After about half an hour, take out the sea cucumber and stir in coarse salt as appropriate.