There are two drying methods: sun drying and mechanical drying. Each method has its advantages and weaknesses. Mechanical drying is widely used, and production is fast.
Sun drying is a method of drying by using the sun and wind. The low drying cost is its biggest advantage. However...

Squid dryer：Squid has a relatively high moisture content, about 75-80%. During the entire drying process, about 60% of its original body weight must be dried and evaporated, and most aquatic products are heat-sensitive substances...

Scallop dryer：The adjustment of the drying process of scallops is more complicated. It takes 40 hours to complete a batch. Of course, the temperature needs to be set relatively low, at 45°C. If the temperature is adjusted above 50°C, the time will be much shorter. But the color of drying will be darker...

Lamb jerky dryer：Hang the meat strips in the air-drying room for air-drying or select the smart air-drying mode in the heat pump drying room. The meat strips should not be dripping water, they should be hung upright, and they should not stick to each other...

Hashima dryer：The drying of snow clams requires skill. The initial temperature should not be too high. It is enough to reach 50°, otherwise the skin of snow clams will shrink and the water will not be discharged. The second stage begins to heat up to 55°C, and a large amount of moisture is removed...

Salted egg yolk dryer：The egg yolk loaded into the material truck is pushed into the drying room for drying. The temperature in the first stage of the drying room is set at 65°C, and the baking is turned over for 15-20 minutes. Each batch is baked for 40 minutes...

There are two aspects in the food drying process: First, the water molecules in the food migrate from the inside to the surface in contact with the dried hot air. When the water molecules reach the surface, according to the vapor pressure difference between the surface and the air, the water molecules are transferred into the air immediately-moisture transfer; the other is the transfer of heat in the hot air from the air to the food surface, from the surface to the inside of the food-heat transfer.

Shrimp dryer：After the cooked sea prawns are drained of water, they are evenly spread on the baking tray, loaded into the material truck, and then sent to the shrimp drying room. According to different types of sea prawns and river prawns, it is advisable to set the temperature of the intelligent control system of the heat pump dryer at a medium high temperature of 50°C-70°C, the time is about 4 hours, and the moisture content is 18%...

Beef Jerky dryer：It takes 5 to 6 hours. Within two hours after the materials are loaded into the drying room, the temperature quickly rises to 60°C-65°C, and there is no need to dehumidify at this time. This process is mainly used as a fermentation process to control the color and taste of the meat...

Oyster dryer：The drying system uses a 6P heat pump to dry and dehumidify. The host is equipped with a polyurethane insulation room with a length of 5.8 meters, a length of 3 meters and a width of 2.2 meters. The room is equipped with 8 sets of 250W axial circulation fans to dissipate the heat to the shaft through the internal evaporator ...

Cuttlefish dryer：Drying is generally required to be carried out at a relatively low temperature, and the temperature is set to about 40°C. In order to avoid the temperature is too high, the protein denaturation, destroy the quality of drying...

Bacon dryer：The temperature quickly rises to 65°C within two hours after the material is loaded into the heat pump drying room, which lasts 5 to 6 hours. Don’t be afraid of humidity. The purpose is to make the bacon reach the same temperature inside and outside within 2 hours...