Chilli dryer machine

Chilli drying parameter settings:

Initial stage (high temperature dehumidification): 60~65℃ (2~3 hours), rapid evaporation of surface moisture.

Mid-term (constant drying): 55~60℃ (8~10 hours), slow precipitation of core moisture.

Late stage (low temperature setting): 50~55℃ (2~3 hours), avoid burning, retain capsaicin and color.

Note: Temperatures exceeding 70℃ can easily lead to dark color and flavor loss.

Humidity control

The humidity is controlled at 30%~40% through the heat pump dehumidification system, and then reduced to below 15% in the later stage.

Total drying time

12~16 hours (adjusted according to the size of the pepper and the initial moisture content), and the final moisture content is ≤10% (easy to break when pinched by hand).