best food dehydrator for farms | Twesix

best food dehydrator for farms | Twesix

The product is loved by most sports lovers. The food dehydrated by it enables those people to supply nourishment when they are doing exercise or as a snack when they are going out for camping.

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

Products Details
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  • Guided by scientific and technological innovation, Twesix always keeps outward-oriented and sticks to the positive development on the basis of technological innovation. food dehydrator Twesix have a group of service professionals who are responsible for answering questions raised by customers through the Internet or phone, tracking the logistics status, and helping customers solve any problem. Whether you'd like to get more info on what, why and how we do, try our new product - best food dehydrator for farms, or would like to partner up, we'd love to hear from you.The product eliminates the worry of over dehydration and scorch of food, enabling users to do their work or rest freely.


                                             How to Dry Noodle by Twesix Noodle Dryer


    The drying process of dried noodles by Twesix noodle dryer can also be divided into 4 stages, namely:


      The first stage: the cold wind fixes the noodles and naturally evaporates the moisture on the surface of the noodles, reducing the moisture of the noodles to less than 28%.


      The second stage: moisture retention and sweating, maintaining high relative humidity, and heating at the same time, so that the moisture inside the noodles diffuses outward, and the moisture content of the noodles is reduced to less than 25%.


      Three stages: heating up, quickly evaporating water in a high temperature and low humidity environment, reducing the noodles to less than 16%.


      Four stages: cooling and dissipating heat, dissipating the heat of the noodles, and then evaporating part of the water, so that the noodles have a moisture content of 12.5 to 14.5%.


    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.

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