Introduction to vermicelli：

  Vermicelli is a kind of handmade pasta that is durable and resistant to cooking. Dried noodles have good taste, convenient eating, low price and easy storage. The noodles are made of refined flour without preservatives and additives, and the nutrients are effectively retained. The reason why dried noodles can be stored for a long time is because it has no moisture through the process of drying and dehydration, and the storage time is naturally long.

Vermicelli drying process：

  The length of the wet noodles just entering the drying room is generally about 1.4 meters, and the moisture content is large, and it is easy to break due to stretching by its own weight. Therefore, the task of this stage is to remove part of the moisture on the surface of the wet noodles to fix the structure and increase the strength. At this stage, the moisture in the wet noodles is free water, which is easily removed by evaporation. Therefore, at this stage, the method of enhancing air flow is used to promote the evaporation of water. In this stage, the room temperature is controlled at 20°C-30°C, with strong ventilation, for 30 minutes, and the moisture content is reduced from 32-35% to 27-28%.
  The main purpose of this stage is to increase the internal temperature of the noodles in order to speed up the transfer of moisture from the inside to the outside. If only high temperature is used, the surface vaporization rate will be increased. Therefore, at this stage, the temperature should be appropriately increased while using a higher relative humidity to limit surface vaporization and increase the internal moisture transfer rate. At this stage, the temperature is 35°C-45°C, the relative humidity is 75-85%, and the running time is 30 minutes, and the moisture drops from 27-28% to 25%.
  After this stage, the internal temperature of the noodles rises, and the internal moisture transfer and surface vaporization are basically balanced. Therefore, at this time, the temperature can be increased and the humidity can be reduced to ensure a large amount of moisture removal. At this stage, the temperature is 45°C-50°C, the relative humidity is 55-60%, the time is 90 minutes, and the moisture drops from 25% to 16-17%.
  After the first few drying stages, most of the water in the noodles has been removed. At this time, the temperature of the noodles is relatively high. Therefore, the main purpose of this stage is to reduce the noodle temperature and use the waste heat to evaporate a small amount of water. At this stage, attention should be paid to the cooling rate. It is most reasonable to reduce 1°C in 2-3 minutes, and the time is 90 minutes.

Recommendation of vermicelli dryer/drying machine

Commercial 100-3000kg/h large amount of dehydration wide application and easy operation

  Heat pump drying machine use the principle of inverse Carnot cycle. It absorbs low-temperature heat energy in the air, which becomes high-temperature heat energy after efficient heat collection and integration by the heat pump system, and is transported to the drying room for cyclic heating and drying of materials.It refers to exhausting the hot and humid air in the drying room directly to the outside of the drying room through dehumidification device, and then replenishing natural fresh air.

  Hot air circle drying machine belongs to high temperature heat pump unit. Its working principle is: the working fluid of the heat pump is compressed by the compressor, becomes high temperature and high pressure gas, enters the condenser, condenses and liquefies the heat, and is used for air heating in the drying room. The moisture in the material is vaporized and evaporated by the form of hot air, and the evaporated water vapor is discharged by the moisture discharge system, thereby achieving the purpose of drying the drying material.


Vermicelli drying video：