Process Steps of Bacon Dryer<\/h3><\/div><\/div><\/div>\n\n<\/div><\/div><\/main><\/div><\/div>\nAfter the material is loaded into the heat pump drying room,\u00a0the temperature quickly rises to 65\u00b0C within two hours, and will lasts for 5-6 hours.\u00a0The purpose is to make the bacon reach the same temperature inside and outside within 2 hours. The heating process is also a seasoning\u00a0and\u00a0meat fermentation process. After preheating, you could adjust the temperature to 45\u2103- -50\u2103. when the temperature is within the range of 50\u2103- -55\u2103, the hot and humid air will be automatically discharged from the exhaust port, and the heat pump recovers heat. At this stage, the surface water\u00a0of the pork\u00a0meat has been evaporated, and the color turns from grayish white to light red. This stage is the color transition period.<\/p>\n<\/div><\/section><\/div>
After the material is loaded into the heat pump drying room,\u00a0the temperature quickly rises to 65\u00b0C within two hours, and will lasts for 5-6 hours.\u00a0The purpose is to make the bacon reach the same temperature inside and outside within 2 hours. The heating process is also a seasoning\u00a0and\u00a0meat fermentation process. After preheating, you could adjust the temperature to 45\u2103- -50\u2103. when the temperature is within the range of 50\u2103- -55\u2103, the hot and humid air will be automatically discharged from the exhaust port, and the heat pump recovers heat. At this stage, the surface water\u00a0of the pork\u00a0meat has been evaporated, and the color turns from grayish white to light red. This stage is the color transition period.<\/p>\n<\/div><\/section><\/div>