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The use of sardine hot air dryer can accelerate the water loss of sardine, so that the drying of sardine is no longer difficult.
Efficient dehydration and drying
The water content of sardine is reduced from about 70 – 80% at the beginning to below 15% through the hot air circulation system, which inhibits microbial reproduction and extends the shelf life.
Hot air has strong penetration and can achieve uniform drying inside and outside, avoiding the problem of "external burning and internal generation" in traditional air drying.
Sterilization and enzyme inactivation to ensure food safety
High temperature hot air (>60 ℃) can effectively kill bacteria, mold and parasites on the surface of sardine, and inactivate enzyme activity to prevent corruption and deterioration.
Maintain quality and flavor
Precise temperature control avoids protein denaturation at high temperature, retains sardine 'natural color, nutrients and flavor substances, and improves product taste
The use of sardine hot air dryer can accelerate the water loss of sardine, so that the drying of sardine is no longer difficult.
Efficient dehydration and drying
The water content of sardine is reduced from about 70 – 80% at the beginning to below 15% through the hot air circulation system, which inhibits microbial reproduction and extends the shelf life.
Hot air has strong penetration and can achieve uniform drying inside and outside, avoiding the problem of "external burning and internal generation" in traditional air drying.
Sterilization and enzyme inactivation to ensure food safety
High temperature hot air (>60 ℃) can effectively kill bacteria, mold and parasites on the surface of sardine, and inactivate enzyme activity to prevent corruption and deterioration.
Maintain quality and flavor
Precise temperature control avoids protein denaturation at high temperature, retains sardine 'natural color, nutrients and flavor substances, and improves product taste
