garlic dryer,drying machine , dehydration equipment
Time:Jul 7th, 2022
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Garlic, affects food digestion, Allium (underground bulb of plants. The whole garlic plant has a strong and spicy garlic odor, and garlic heads, garlic leaves (green garlic or garlic sprouts) and flower sprouts (garlic sprouts) can be eaten as vegetables. Seasoning, and can be used as medicine, is a famous edible and medicinal plant.
Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals. Garlic has various biological activities, such as prevention and treatment of cardiovascular diseases, anti-tumor and anti-pathogenic microorganisms, etc. Long-term consumption can play a role in disease prevention and health care.
How to dry Garlic in a dehydrator?
by Baixin Machinery
before drying
Directions:
1. Garlic selection: First remove the scarred, rotten and shriveled garlic heads, and choose garlic heads that are firm to the touch, with complete garlic cloves, full granules, and white garlic flesh.
2. Peeling garlic: Garlic has a spicy taste, so you can't peel large quantities of garlic by hand. Use a garlic peeling machine to peel garlic in batches, and the garlic cloves are naturally peeled without damage. Then, the peeled garlic cloves are manually selected again, and the moldy or deteriorated necrotic garlic cloves are removed and cleaned.
3. Slicing: Slicing garlic slices for a long time will be stimulated by the spicy taste, so mechanically sliced, the garlic surface is smooth and the thickness is uniform. The thickness of the garlic slices is very important during the slicing process. If the slice is too thick, when the thickness is 3mm, the thiosulfinate retention rate of the dried garlic slice is 70%, but the drying and dehydration of the garlic slice is relatively slow. If the thickness is thicker, not only the drying efficiency will be slow, but the color of the garlic slices will be worse, which will affect the quality. If the slice is too thin, when the thickness is 1mm, the baked garlic slices are not good in shape and have a high fragmentation rate, of which the retention rate of thiosulfinate is less than 17%. When the thickness of garlic slices is 1.5-2.5mm, the drying color and appearance are good, and the retention rate of allicin is 50-65%. The efficiency, quality and allicin content of garlic slice drying machine reach the optimum point.
4. Rinse: When cutting garlic slices, sticky juice will emerge from the cross-section of the garlic slices. At this time, pay attention to rinsing with water continuously until the juice and impurities adhering to the garlic slices are cleaned and drained. moisture so that the drying process can be carried out as soon as possible.
5. Garlic slice drying: Spread the garlic slices evenly on the mesh belt or stainless steel material tray, control the temperature at about 75-90°C, and bake for 15-20 hours. During the drying process, pay attention to the drying of the garlic slice drying room, and the amount of hot air and moisture should be stable. When drying in the later stage, due to the fine garlic fibers and the thick liquid in the garlic slices, the moisture migration and evaporation of the garlic slices becomes slow until After the garlic slices are dried to a moisture content of less than 13%, the drying is completed. During the drying period, the time and temperature must be strictly controlled to avoid excessive drying time and high temperature, which will damage the dry color, appearance and nutritional value of the garlic slices and affect the quality of the garlic slices.
6. Pre-packaging treatment: The dried high-quality garlic slices are off-white, flat and complete without fragments. After the drying is completed, after the garlic slices are at room temperature, put the garlic slices into a plastic bag to balance the moisture between the dried garlic slices, and the time is about 24-48 hours.
7. Sorting and packaging: sieve and classify the dried garlic slices according to their integrity, remove a few broken garlic slices, (for example, if the garlic slices that absorb moisture and regain moisture are found during the packaging process, re-bake them), and put the qualified garlic slices into plastic Packed in bags, packed in carton boxes, and stored in a dry, cool and ventilated warehouse.
After drying
Baixin Garlic dryer-Click to choose
Industrial BX-2m*6m*4layers Continuous All-in-one mesh belt Garlic dryer
Industrial BX-2m*6m*4layers Continuous All-in-one mesh belt Garlic dryer is our patent upgrade dryer,customer no need to install the machine,just need to connect the electric to use it.This is the biggest dryer ALL-in-one design.The onion is drying in a completely sealed space,you just need load the fresh Garlic on feeding conveyor to work 24 hours non-stop working automatically.
Click to check more details of Industrial BX-2m*6m*4layers continuous mesh belt dryer→
Comercial BX-1P/3P 15/18/40/16 trays All-in-one heat pump Garlic dryer
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Comercial BX-1P/3P heat pump tray dryer is made of full stainless steel,just need connect to electric to use,all-in-one type no need installation.And it is closed system,which can keep clean of your garlics .70% energy saving than traditional electric dryer.
Click to check more details of Comercial BX-1P/3P heat pump tray dryer→
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Industrial BX-2m*6m/9m/12m*4layers Continuous mesh belt Garlic dryer
Industrial BX-2m*6m/9m/12m*4layers Continuous mesh belt Garlic dryer can reach capacity 300kg/hour-3000kg/hour for mass production,full-automatic 24 hours non-stop working.This dryer can work with multi heating source such as electric,coal/wood/biomass,natural gas/LPG/liquid gas,steam,etc,according to your request.With big hot air volume and pressure to realize a fast drying.
Click to check more details of Industrial BX-2m*6m/9m/12m*4layers continuous mesh belt dryer→
Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals. Garlic has various biological activities, such as prevention and treatment of cardiovascular diseases, anti-tumor and anti-pathogenic microorganisms, etc. Long-term consumption can play a role in disease prevention and health care.
How to dry Garlic in a dehydrator?
by Baixin Machinery
before drying
Directions:
1. Garlic selection: First remove the scarred, rotten and shriveled garlic heads, and choose garlic heads that are firm to the touch, with complete garlic cloves, full granules, and white garlic flesh.
2. Peeling garlic: Garlic has a spicy taste, so you can't peel large quantities of garlic by hand. Use a garlic peeling machine to peel garlic in batches, and the garlic cloves are naturally peeled without damage. Then, the peeled garlic cloves are manually selected again, and the moldy or deteriorated necrotic garlic cloves are removed and cleaned.
3. Slicing: Slicing garlic slices for a long time will be stimulated by the spicy taste, so mechanically sliced, the garlic surface is smooth and the thickness is uniform. The thickness of the garlic slices is very important during the slicing process. If the slice is too thick, when the thickness is 3mm, the thiosulfinate retention rate of the dried garlic slice is 70%, but the drying and dehydration of the garlic slice is relatively slow. If the thickness is thicker, not only the drying efficiency will be slow, but the color of the garlic slices will be worse, which will affect the quality. If the slice is too thin, when the thickness is 1mm, the baked garlic slices are not good in shape and have a high fragmentation rate, of which the retention rate of thiosulfinate is less than 17%. When the thickness of garlic slices is 1.5-2.5mm, the drying color and appearance are good, and the retention rate of allicin is 50-65%. The efficiency, quality and allicin content of garlic slice drying machine reach the optimum point.
4. Rinse: When cutting garlic slices, sticky juice will emerge from the cross-section of the garlic slices. At this time, pay attention to rinsing with water continuously until the juice and impurities adhering to the garlic slices are cleaned and drained. moisture so that the drying process can be carried out as soon as possible.
5. Garlic slice drying: Spread the garlic slices evenly on the mesh belt or stainless steel material tray, control the temperature at about 75-90°C, and bake for 15-20 hours. During the drying process, pay attention to the drying of the garlic slice drying room, and the amount of hot air and moisture should be stable. When drying in the later stage, due to the fine garlic fibers and the thick liquid in the garlic slices, the moisture migration and evaporation of the garlic slices becomes slow until After the garlic slices are dried to a moisture content of less than 13%, the drying is completed. During the drying period, the time and temperature must be strictly controlled to avoid excessive drying time and high temperature, which will damage the dry color, appearance and nutritional value of the garlic slices and affect the quality of the garlic slices.
6. Pre-packaging treatment: The dried high-quality garlic slices are off-white, flat and complete without fragments. After the drying is completed, after the garlic slices are at room temperature, put the garlic slices into a plastic bag to balance the moisture between the dried garlic slices, and the time is about 24-48 hours.
7. Sorting and packaging: sieve and classify the dried garlic slices according to their integrity, remove a few broken garlic slices, (for example, if the garlic slices that absorb moisture and regain moisture are found during the packaging process, re-bake them), and put the qualified garlic slices into plastic Packed in bags, packed in carton boxes, and stored in a dry, cool and ventilated warehouse.
After drying
Baixin Garlic dryer-Click to choose
Industrial BX-2m*6m*4layers Continuous All-in-one mesh belt Garlic dryer
Industrial BX-2m*6m*4layers Continuous All-in-one mesh belt Garlic dryer is our patent upgrade dryer,customer no need to install the machine,just need to connect the electric to use it.This is the biggest dryer ALL-in-one design.The onion is drying in a completely sealed space,you just need load the fresh Garlic on feeding conveyor to work 24 hours non-stop working automatically.
Click to check more details of Industrial BX-2m*6m*4layers continuous mesh belt dryer→
Comercial BX-1P/3P 15/18/40/16 trays All-in-one heat pump Garlic dryer
Comercial BX-1P/3P heat pump tray dryer is made of full stainless steel,just need connect to electric to use,all-in-one type no need installation.And it is closed system,which can keep clean of your garlics .70% energy saving than traditional electric dryer.
Click to check more details of Comercial BX-1P/3P heat pump tray dryer→
Industrial BX-2m*6m/9m/12m*4layers Continuous mesh belt Garlic dryer
Industrial BX-2m*6m/9m/12m*4layers Continuous mesh belt Garlic dryer can reach capacity 300kg/hour-3000kg/hour for mass production,full-automatic 24 hours non-stop working.This dryer can work with multi heating source such as electric,coal/wood/biomass,natural gas/LPG/liquid gas,steam,etc,according to your request.With big hot air volume and pressure to realize a fast drying.
Click to check more details of Industrial BX-2m*6m/9m/12m*4layers continuous mesh belt dryer→
