Product Name:Siraitia grosvenorii drying machine

Product Introduction:Siraitia grosvenorii drying machine adopts pollution-free hot air internal circulation drying, and the drying process fully meets the food hygiene requirements. During the drying process, there is no waste water, waste gas, and waste residue, and the working environment is comfortable and good. The drying temperature and humidity are automatically controlled, with minimal fluctuations during the drying process, ensuring stable and reliable drying quality. The evaporation rate of the surface water is close to the migration rate of the internal water to the surface, which makes the dried siraitia grosvenorii have good color and high product grade.

Performance advantages:The dried Arhat fruit has good quality, unchanged color, less loss of original nutrients and less volatilization of effective ingredients.

Siraitia grosvenorii dryer equipmentDrying process flow:

Henan Blue Sky Machinery is a professionalLuohanguo dryer manufacturerThe equipment has excellent performance and stability. Put the ripe and sweaty fruits that have been saccharified into the dryer according to their size, medium, and small. During the drying process, it is necessary to control the temperature from low temperature to high temperature and then to low temperature. During the baking process, the temperature of the upper, middle, lower, and surrounding areas of the dryer and the center, as well as the upper and lower areas of each fruit, are different. In order to achieve uniform heating, the upper, middle, and lower layers of the oven should be swapped daily, and the fruits at the edges and center should be flipped and pressed to achieve consistent heating.

When the first stage fruit is just put into the furnace, due to its high moisture content, it is first heated gradually over low heat and maintained for 20-24 hours to gradually evaporate the moisture. The humidity is automatically adjusted to remove moisture, which lasts for 2-3 days to remove most of the moisture;

The temperature in the second stage gradually increases to evaporate the water, and the humidity is automatically adjusted to discharge the water vapor, which lasts for 2-3 days;

In the third stage, cool down to between 55-60 ℃ and continue baking for two days to reduce the weight of the fruit to 25-30% of that of fresh fruit, which is the dried fruit.