Recently, CCTV of China TV reported that the Academy of Agricultural Sciences used IKE WRH-100T laboratory dryer to dry lychee.
Lychee is known as the king of southern China, but the time to eat fresh is short. How can I taste the lychee with flavor in all seasons? Drying the lychee into dried lychee is the most convenient way. The traditional drying is dry by a coal stove, which is easy to produce excessive sulfur dioxide. Because the traditional method is completely empirical, the drying time and effects are not controlled. The researchers of the Academy of Agricultural Sciences used our IKE WRH-100T laboratory dryer to test the manufacturing method of dried lychee, looking for a way to maintain the taste of lychee and precisely control the quality of lychee. Since the structure of the lychee has three layers, it is important to control the time and temperature of the drying of the pulp in the middle. In the drying process, not only the pulp should be dried, but also the lychee kernel should be dried. If the lychee kernel does not dry out, the water will penetrate into the lychee pulp, making the lychee pulp soften, which is prone to mildew.
After drying test with the IKE WRH-100T laboratory dryer, the researchers matched the time and temperature of the dried lyche to the optimum state. In a food processing factory, workers use the new drying technique to dry lychee. The lychee dried in this way is not only soft , but also retains the scent.
