Why do inconsistent sizes of diced carrots and uneven thickness of bedding easily lead to uneven dryness and wetness of the finished product?
Because the belt dryer uses continuous hot air drying, the larger the block and the thicker the material, the greater the resistance to hot air penetration, and the harder it is for the central moisture to come out; The size of the block is too small or the material is too thin, and it is easy for the surface to become too dry and the color to darken.
Suggestion: Cut the diced carrots evenly as much as possible, and the common diced pieces can be controlled at around 5-10mm; The thickness of the material laid by the belt conveyor is generally controlled between 20-60mm, based on looseness, non stacking, and air permeability. The speed of the fabric dispenser, the speed of the mesh belt, and the vibration frequency should be matched to avoid being thick in the front and thin in the back, and uneven on the left and right.
How to control the drying temperature and dehumidification in stages to avoid "external dryness and internal humidity" and fading?
Carrots should not be roasted at high temperatures blindly. In the early stage, if the temperature is too high and the dehumidification is insufficient, the surface will quickly crust and the internal moisture will be locked in; In the later stage, the temperature is too low, the humidity is too high, and it is easy to dry slowly and have poor color.
Suggest adopting segmented control:
Early stage dehumidification section: The hot air temperature can be slightly higher to quickly remove surface free water while ensuring the dehumidification airflow;
Mid stage dehydration stage: appropriately reduce the hot air temperature to avoid surface hardening, with a commonly used reference range of about 60-75 ℃;
Post molding stage: further reduce temperature and strengthen dehumidification to evenly reduce moisture to the target value.
If making dehydrated vegetable cubes, the moisture content of the finished product is usually controlled at around 8%; If making products with high rehydration requirements, it is necessary to focus on controlling the temperature in the later stage of drying to prevent a decrease in rehydration rate.
Why can't we package immediately after discharging? How to prevent moisture regain and discoloration?
The temperature of the carrot cubes that have just come out of the dryer is relatively high, and the internal moisture may not be completely balanced yet. If the packaging is directly sealed, condensation is prone to occur inside the bag, followed by moisture regain, clumping, darkening of color, and even mold growth.
Suggestion: After discharging, cool the material to near room temperature in a clean and dry environment, and then sample and test for moisture and sensory status; The packaging environment should maintain low humidity and use food grade packaging with low moisture and oxygen permeability. If exporting or storing for a long time, the moisture content, residual oxygen, and dark storage conditions of the finished product should be recorded to avoid quality fluctuations in the later stage.

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