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Is drying longan a bit difficult? A chili dryer is a piece of cake!

Posted at: 2025 / 08 / 24 by: Admin views:

Our chili dryer not only dries chilies, but also longan. It features air-energy heat pump technology that utilizes the reverse Carnot cycle principle. A small amount of heat drives the unit, and the working medium in the heat pump system undergoes a phase change cycle, absorbing low-temperature heat from the natural environment, compressing it, and then heating it for reuse. This energy-saving technology is especially effective.

The air-energy heat pump drying technology used in longan drying offers significant energy savings. It consumes only one electrical energy source and generates 3-4 kWh of heat, making it 3-4 times more energy efficient than other equipment. This is a green and environmentally friendly device worthy of strong promotion. The heat pump chili dryer can be installed in areas with good air circulation, eliminating the need for wells and saving space. The optional fully automatic temperature and humidity control allows preset dry-bulb and wet-bulb temperature values ​​for each drying period according to the drying requirements.

The drying curves for all materials are honed through countless trials and errors, honed with real money. Through practical experience, we gradually explored the use of air heat pump drying technology for drying longan in stages, meeting the requirements of longan drying customers. This technology subsequently spread smoothly to longan processing plants and cultivation cooperatives.

In the first stage of drying, the pre-treated fruit is spread on drying racks to a uniform thickness, generally recommended to be 15mm-20mm. The drying room entrance and exit are closed, the blower is turned on, and the temperature is maintained at 65-72°C. During this period, the longan fruit is relatively enclosed, allowing the fruit to gradually evaporate its moisture. The hot air temperature is controlled for 32-36 hours. Once the longan fruit is 80% dried, it softens and can be stored for the next stage of drying.

In the second stage, the fruit is dried semi-dried, maintaining a hot air temperature between 50-56°C.

This technology eliminates the need for sand-shaking, resulting in a more flavorful and storable longan pulp. It also saves labor and resources, reducing processing costs.


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