(5) Selection of temperature
The drying speed depends on the temperature. Another important factor that must be understood is that there are many nutrients in the pepper, which cannot be destroyed during the drying process, so the most suitable temperature of the heat pump dryer is set at 20~80℃, and it should be dried in a phased manner, this drying method is the most superior method for chili drying at present.
(6) Drying in a phased manner
According to the above-mentioned method, which is drying in a phased manner, the peppers with a moisture content of 75% to 85% should be dried at the first stage, these peppers should be dried to a moisture content of 50%, then you should pile it up for sweating, and then drying these pepper for the second time.
The main function of stacking and sweating is to make the pepper oil penetrates to the surface, and make the color of the dried peppers keep consistent, rosy and smooth, and keep the moisture content of the peppers balanced.
If you don’t stacking and sweating, it will take 63 hours to dry 1000 kg of peppers at the hot air temperature of 40 ℃ – 60 ℃. It can be shortened to about 40 hours after stacking and sweating, and the yellow husks are significantly reduced.
After the second drying steps has completed, the super high-quality dried chili products can be obtained.
(7) Package and storage
When packing, pay attention to the dry ventilation and the stacking height of the pepper to avoid re-moisture, mildew and breakage phenomenons happened.