Porang Dryer Machine

The mesh belt hot air Porang Dryer Machine is one of the core equipment in the konjac flour processing production line. It is specifically used to efficiently and hygienic dehydrate and dry the initially made wet konjac flakes, laying the foundation for their subsequent grinding into konjac flour.

Konjac drying and processing flow

Step 1: Pre treatment - Preparation of Konjac Flakes

Raw materials: Fresh konjac that has been washed and peeled.

Slicing/cutting: According to the requirements of the finished product, use specialized equipment to cut konjac into evenly thick slices or strips. Uniform thickness is a key prerequisite for ensuring consistent drying.

Color protection and pretreatment (optional but important): To prevent oxidation and browning of konjac during drying, color protection treatment is usually carried out, such as using sulfur fumigation or soaking in food bleach solution, to ensure that the dried konjac slices have a white color.

Step 2: Loading

Spread the pre processed wet konjac flakes continuously and evenly on the top mesh belt of the dryer through a uniform cloth machine. The thickness of the paving material is usually controlled at 2-5 centimeters to ensure smooth penetration of hot air.

Step 3: Segmented Drying Process (Core Stage)

Konjac drying is usually divided into three clear temperature and humidity control stages:

Initial stage: rapid shaping and surface dehydration

Temperature: Use a relatively high temperature

Purpose: To rapidly evaporate the free water on the surface of konjac flakes at high temperatures, causing their surface to quickly shrink and solidify, thereby fixing their appearance and preventing mutual adhesion during subsequent transportation. At this stage, the dehumidification system needs to be fully opened to quickly remove a large amount of moisture.

Main drying stage: constant speed dehydration

Temperature: Reduce appropriately and maintain a stable temperature

Objective: During this stage, the stable migration and evaporation of water from the interior of konjac towards the surface is the main dehydration stage. It is necessary to maintain a stable temperature and good moisture removal to ensure smooth and continuous removal of moisture.

Final stage: Low temperature slow drying to target dryness

Temperature: Further reduce the temperature

Objective: When the water content of konjac drops to a lower level, the diffusion of internal water slows down. If the temperature is too high, it can easily cause the surface of konjac to char ("dry" rather than "dry"), but the interior is not dry enough, and even affect the color and viscosity of konjac flour. Low temperature slow drying can ensure consistent dryness inside and outside the konjac, and the final moisture content usually needs to be reduced to ≤ 12%.

Step 4: Cooling and discharging

The dried konjac flakes have a high temperature and a crispy texture. They will enter an independent cooling section (usually cooled by ambient air) to bring their temperature close to room temperature.

The cooled dried konjac flakes are automatically discharged from the end of the bottom mesh belt and enter the collection bin or directly transported through pipelines to the next grinding process.