In the drying process of wild pepper, it is necessary to adopt the variable temperature drying method of automatic hot air circulation and automatic temperature control. The pepper drying machine can realize this drying process can be divided into large-scale automatic mesh belt dryer and Small and medium air energy heat pump drying room.
The intelligent control system equipped with the two kinds of equipment can realize the accurate and flexible control of the temperature, humidity, air volume, stages, etc. in the drying process of wild pepper, so it is very suitable for the staged control and drying of wild pepper.
First, the first stage of drying, 0~7hour. After the wild pepper is loaded, gradually start to heat, and the skin of the wild pepper will shrink and start to crack. At this time, the temperature at this stage should be controlled at 50 °C. If the temperature is too low, the energy will not be effectively used, and the drying time will be prolonged, and the drying efficiency will be reduced; if the temperature is too high, the oil cells of Zanthoxylum bungeanum will be ruptured, and even oil will be produced, which will reduce the quality of Zanthoxylum bungeanum.
The second stage, 7hour to the end of drying. After the first stage of the pepper, the skin of the wild pepper has shrunk and cracks have begun to appear. At this time, the temperature should be heated and kept at about 65 ° C until the drying degree of the wild pepper is reached.
Pay attention to dehumidification during the baking process. When starting to bake, dehumidify every 1 hour, and then as the water content of peppercorns decreases, the interval for dehumidification can be appropriately extended. After the pepper is dried, take it out together with the tray. The bagged pepper should be stored in a cool and dry place.