Brief description of pepper material:
It is an annual or limited perennial herb. The fruit is usually
conical or oblong, green when immature, and bright red, green or
purple when mature, with red being the most common. The fruit of
pepper is spicy because the peel contains capsaicin, which can
increase appetite. The content of vitamin C in pepper ranks first
among vegetables. It is native to Mexico and was introduced to
China in the late Ming Dynasty. There are also ornamental peppers,
which are round and inedible, with colors such as red and purple.
Working principle of pepper special dryer:
The vegetable dehydration dryer consists of main components such as
feeder, drying bed, heat exchanger and dehumidification fan. When
the dryer is working. The cold air is heated by the heat exchanger,
and a scientific and reasonable circulation method is adopted to
make the hot air flow through the dried material on the bed surface
for uniform heat and mass exchange. The hot air flow in each unit
of the machine body circulates hot air under the action of the
circulating fan, and finally discharges the low-temperature and
high-humidity air, completing the entire drying process smoothly
and efficiently.
Special drying machine for peppers Product introduction:
Dehydration drying machine is a special equipment developed on the
basis of traditional mesh belt drying machine. It has strong
pertinence, practicality and high energy efficiency. It is widely
used for dehydration and drying of various regional and seasonal
vegetables and fruits. Such as: garlic slices, pumpkin, konjac,
white radish, yam, bamboo shoots, etc. When we produce equipment
for users, we design and produce the most suitable and best quality
vegetable drying equipment for users according to the
characteristics of the required dried products, user process
requirements, and decades of accumulated experience.
Special belt drying machine for peppers is suitable for materials:
It can meet the drying and large-scale continuous production of
vegetable materials such as roots, stems, leaves, strips, blocks,
flakes, and large particles, and can retain the nutritional
components and color of the products to the greatest extent.
Typical materials for drying are: garlic slices, pumpkin, carrots,
konjac, yam, bamboo shoots, horseradish, onions, apples, etc.
