The traditional drying method of pepper is to dry it in the sun for 5 - 12 days, which is easily affected by weather, labor-intensive, and cannot be mass-produced.


Our continuous drying adopts the process of blanching first and then drying.

1.The process of blanching
Blanching is considered to increase the drying rate and also speed up the enzymatic reaction that produces the final desired black colour.
Blanching is carried out by immersing the berries in hot, but not boiling, water for up to 10 minutes until their colour changes to a dark green.
Remember that the pepper is not left in the water for more than 10 minutes as volatile flavour components can be lost and the enzymes responsible for the colour changes may be deactivated.

2.The process of drying
Drying is an important step in making pepper seasoning. The berries of pepper is very small, and it is easy to produce impurities during the picking and sun drying process, or uneven drying, which will cause the pepper to become damp and moldy, which will affect the quality. Using a continuous pepper dryer, the high air volume will take away the water in the pepper fruit in time, and the drying temperature is 50-65 ° C. When the pepper changes from blue to yellow, the drying is thorough and uniform, and the moisture content is controlled within 12%. .

The berries are placed on the feeding conveyor, the pepper berries can be spread evenly by the device fixed on the conveyor belt, the pepper berries that has entered the drying chamber transits through the first layer to the next layer, finally they will be discharged at the lowest layer. The heating wind enters the dryer by induced draft fan, generating wind pressure, since the lower pressure is greater than the above, the upward movement of the heat makes the pepper berries fully in contact with the heating medium. In order to obtain a better drying effect and reasonable production capacity, it should be combined with factors such as the thickness of the materials, the air volume, and the drying temperature.



The advantages of the continuous dryer: 
1. Continuous mass production
2. Fully automatic, 24 hours non-stop working,
3. Saving labor cost, only need 2-3 workers to operate
4. The intelligent control of drying temperature and time
5. Fast drying between 2 to 4 hours
6.Easy installation:just screw some nuts, ready to use

If you plan to start a black pepper drying enterprise or pursue a more efficient black pepper drying processing machine, As a professional black pepper drying processing machine supplier, with 13 years of food processing and drying experience, we can provide you with black pepper dryer to meet your needs.