Views: 273 Author: Hedy Publish Time: 2023-08-28 Origin: Site
When drying anything without control, it's always tough to keep the flavor. There are methods for drying various types of materials that are exact in their moisture reduction to retain that sweetness.
There are several varieties of drying materials, each with its own set of process requirements. Flowers and leaves, rhizomes, fruits, meat and poultry, aquatic goods, industrial products, and so on are examples of common materials. The removal of moisture is merely the first stage in the drying process. More essential, it is to assure drying quality. Different materials need distinct drying procedures.
The majority of meat and poultry materials have significant dehydration, a huge number of materials are dry, and they are easily spoilt. As a result, the control points are to suppress microorganisms and maintain hydration balance. Typical ingredients include bacon, sausage, dry duck, cured chicken, and so on. Static and tunnel drying are the most popular drying modes. As an example, consider bacon. The temperature should be raised quickly in the early stages to ensure that the material does not deteriorate, but not too high during the drying process, or else the grease will overflow quickly and the color will turn black due to the action of high temperature, affecting the appearance of the finished product. Also, quality.
The drying of aquatic materials, such as sea cucumbers, abalones, shrimps, dried freshwater fish, and so on, often necessitates a relatively low temperature. To avoid high temperatures harming the quality of the products after drying, the drying cycle is normally quite long, and the water content of aquatic products is often relatively high. As a result, limiting moisture outflow is a crucial component in determining drying quality. After drying, store the seafood. Color. To avoid water vapor remaining on the material's surface, a higher circulating air volume is necessary, as does a relatively high wind speed. The major purpose of control is to prevent bacteria from growing.
Materials often have greater expectations for the completed product's beauty and quality. As a result, the control points include color fixing, humidity control, quick dehydration, and humidity control, and the material's inherent color is locked. As a result, the temperature cannot be too high, and the rate of dehydration cannot be too rapid. Roses, chrysanthemums, dendrobium blooms, and other flowers are among the materials used. The most popular drying modes are static, belt, and circulating air processes, which are mostly advection or via flow. Curing, color fixing, ripening, and aroma enhancement are all specific process procedures.
Rhizome materials are often dense, and moisture is difficult to remove. As a result, the essential point of management is to strike a balance between dehydration and retraction. Maintain the materials' quality and appearance while ensuring that they fulfill the drying criteria. Commonly utilized drying materials include gastrodia elata, codonopsis, carrots, and others. Static and tunnel modes are used. The circulating air mechanism might be advection or through flow, depending on the interior structure and air duct of the drying chamber. Preheating, shutting, quenching, and perspiration are all process procedures.
Seeds, figs, persimmons, cherry tomatoes, and other fruits are examples of fruit materials. These materials often exhibit polysaccharide properties, high heat sensitivity, and sluggish water outflow. As a result, the temperature, humidity, and time curves must be closely managed, and the drying mode should not be hastened.Preheating, closing, and curing are all part of the process. During the drying process, fruit materials must pay close attention to the saccharification impact. Excessive dehydration will cause the material to become black if the temperature is too high. Seed drying needs are significantly greater; do not attempt to do so without a thorough understanding of the drying process.