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After large-scale drying of eggplant slices, if stored improperly, all previous processing efforts may be in vain, resulting in huge losses such as mold, insect infestation, discoloration, etc. How can we avoid such a situation from happening?Of course, the choice is to dry the eggplant.
Step 1: After drying, before storage - ensure "thorough cooling"
This is the most easily overlooked but crucial step!
Reason: There is still residual heat inside the freshly baked eggplant slices. If packaged immediately, the heat cannot be dissipated and water vapor will form, causing local moisture inside the packaging and leading to mold growth.
Operation: Spread the dried eggplant slices in a dry, clean, and ventilated room, and let them cool naturally until they are completely at the same temperature as the environment (usually taking 2-4 hours). Touch with your hands without any warmth sensation.
Excellent Quality:
Good color: Precise low-temperature control can effectively prevent eggplants from turning black due to high temperatures, maintaining their natural yellow white to brown color on the skin.
Rich flavor: The scientific drying process can firmly lock in the unique aroma components of eggplants, avoiding aroma volatilization. The dried eggplants have a more concentrated and intense aroma than those naturally sun dried.
Good appearance: Uniform drying ensures consistent dryness inside and outside the eggplant slices, with no burnt or moldy texture, full shape, and high yield.
Efficient and energy-saving:
The drying process is not affected by weather and can operate continuously for 24 hours. It can complete a batch of drying in a few hours, and the efficiency is dozens of times higher than air drying.
By adopting heat recovery technology, waste heat is repeatedly utilized with low energy consumption, saving more than 30% energy compared to traditional drying rooms.
Health and safety:
The fully enclosed drying environment eliminates the pollution of flies, dust, and sediment, and the product meets the hygiene standards for food exports.
Intelligent control:
Adopting a PLC touch screen control system, different drying temperature, humidity, and time parameters can be accurately set and stored, achieving "one click" operation, reducing the technical dependence on operators, and ensuring the stability of product quality for each batch.
After large-scale drying of eggplant slices, if stored improperly, all previous processing efforts may be in vain, resulting in huge losses such as mold, insect infestation, discoloration, etc. How can we avoid such a situation from happening?Of course, the choice is to dry the eggplant.
Step 1: After drying, before storage - ensure "thorough cooling"
This is the most easily overlooked but crucial step!
Reason: There is still residual heat inside the freshly baked eggplant slices. If packaged immediately, the heat cannot be dissipated and water vapor will form, causing local moisture inside the packaging and leading to mold growth.
Operation: Spread the dried eggplant slices in a dry, clean, and ventilated room, and let them cool naturally until they are completely at the same temperature as the environment (usually taking 2-4 hours). Touch with your hands without any warmth sensation.
Excellent Quality:
Good color: Precise low-temperature control can effectively prevent eggplants from turning black due to high temperatures, maintaining their natural yellow white to brown color on the skin.
Rich flavor: The scientific drying process can firmly lock in the unique aroma components of eggplants, avoiding aroma volatilization. The dried eggplants have a more concentrated and intense aroma than those naturally sun dried.
Good appearance: Uniform drying ensures consistent dryness inside and outside the eggplant slices, with no burnt or moldy texture, full shape, and high yield.
Efficient and energy-saving:
The drying process is not affected by weather and can operate continuously for 24 hours. It can complete a batch of drying in a few hours, and the efficiency is dozens of times higher than air drying.
By adopting heat recovery technology, waste heat is repeatedly utilized with low energy consumption, saving more than 30% energy compared to traditional drying rooms.
Health and safety:
The fully enclosed drying environment eliminates the pollution of flies, dust, and sediment, and the product meets the hygiene standards for food exports.
Intelligent control:
Adopting a PLC touch screen control system, different drying temperature, humidity, and time parameters can be accurately set and stored, achieving "one click" operation, reducing the technical dependence on operators, and ensuring the stability of product quality for each batch.
