Firstly, segmented precise temperature control is used to avoid high-temperature burning and nutrient loss. Capsaicin, carotenoids, and volatile oils in chili peppers are all thermosensitive substances, and temperature control directly determines the color, spiciness, and aroma of the finished product. Three stage variable temperature drying must be used, and high temperature fast drying is strictly prohibited. The temperature range and duration of the table stage refer to the low temperature color setting of 40-50 ℃ to remove surface moisture and prevent skin shrinkage and crust formation. The medium temperature dehydration of 50-60 ℃ evaporates a large amount of internal moisture, accelerating the drying for 4-12 hours. The high temperature setting is 55-65 ℃, and the moisture content is reduced to the target value for 2-12 hours. Key reminder: The maximum temperature throughout the process generally does not exceed 65 ℃. After exceeding this temperature, the sugar in the chili will coke, causing the color to darken and produce bitterness. Thin skinned varieties (such as millet chili and colored peppers) should have lower temperatures, and colored peppers should not exceed 53 ℃ throughout the entire process to prevent fading. Temperature fluctuations should be controlled within ± 1-2 ℃ to avoid quality fluctuations caused by fluctuations in temperature.   💨  Secondly, the material should be evenly spread and the moisture should be properly drained to prevent uneven drying and mold growth. The two core operations that affect the uniformity of drying are: material thickness control: mesh belt dryer: recommended material thickness of 5-8cm (processing line pepper can be relaxed to 3-5cm) Box/tray type: recommended material thickness of 2-3cm (Chaotian pepper) or 20-30cm (stacking type) Thin material → Low heat utilization and high energy consumption; Thick paving → unable to penetrate by hot air, forming a "humid area" in the middle, prone to mold and dampness control: the relative humidity of the drying room should be maintained at 30% -60%, and if it exceeds 70%, it must be immediately strengthened for dehumidification in the early stage (high surface moisture): large air volume dehumidification, open the air door in the middle and later stages (internal moisture leakage): gradually reduce the dehumidification intensity to avoid excessive surface dryness. If a heat pump closed dehumidification device is used, intelligent humidity linkage can be achieved, and dehumidification can only be carried out when the humidity meets the standard, with a comprehensive energy saving of 30% -50%. Auxiliary process - step pile sweating: when the moisture content of chili peppers drops to about 50%, remove the accumulated cover and sweat for 3-6 hours to promote the balance of internal moisture infiltration, significantly reduce the "yellowing shell" phenomenon, and improve the color and At the same time, the drying cycle can be shortened from 60 hours to about 40 hours.   📦  Thirdly, the moisture content of the finished product should meet the standard and be moisture-proof and sealed to avoid moisture regain and clumping. The ultimate goal is to make the chili peppers meet the safe storage standard. If this step is not done well, all the previous steps will be in vain. Moisture content standard: The moisture content of dried chili peppers should be controlled between 10% -14% (national standard ≤ 14%). Judgment method: The texture should be light and stiff, the rubbing should be dry, the shaking sound should be crisp, the section should be neat when broken, the seeds should be dry and golden, and they should automatically fall off and become soft. Selection: The texture of freshly dried chili peppers is crispy, and they are easy to break when. It should be tightly packed and stacked for 1-4 days for softening, so that the moisture is balanced and the texture becomes soft before picking. When selecting, remove damaged, discolored, and moldy peppers. Even if the moldy peppers have only small mold spots, they must be resolutely discarded. Packaging and Storage: Finished products should be packed in sealed containers (recommended aluminum foil lined bags or amber glass bottles) and placed in a cool and dry place with a relative humidity of ≤ 50%. The ambient temperature should not exceed 25 ℃. Food grade desiccant bags can be placed to absorb moisture. During storage, the color, odor, and texture should be checked once a month. If black, moldy, rancid, or rancid odors are found, they should be discarded immediately

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