Drying method and equipment for Bai Zhi

NegotiableUpdate on 01/06

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Nature of the Manufacturer: Producers

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Online Consult

Overview

The drying method and equipment of Bai Zhi can dry various types of medicines, Chinese herbs, food, etc. Customers can choose different models according to their own drying capacity. If you want to know whether the dryer can dry your items or the drying technology of your materials, please free!

Product Details

Drying method and equipment for Bai Zhi

**1、 Preparation * * 1 Raw material selection and processing - Select fresh, pest free, and rot free Bai Zhi. Remove soil, fibrous roots, and other impurities from the roots. -Cut Bai Zhi into appropriate sized slices or keep it whole for better drying. If slicing, the thickness should be as uniform as possible, usually around 2-3 millimeters. 2. Oven Cleaning and Preheating - Clean the inside of the oven to ensure there is no oil, dust, or other foreign matter to prevent contamination of Angelica dahurica. -Start the oven in advance and set the temperature to around 40 ℃ -50 ℃ for preheating, so that the internal temperature of the oven is uniform and stable, preparing for subsequent drying.

1. Raw material selection and processing - Select fresh, disease-free, and rot free Bai Zhi. Remove soil, fibrous roots, and other impurities from the roots. -Cut Bai Zhi into appropriate sized slices or keep it whole for better drying. If slicing, the thickness should be as uniform as possible, usually around 2-3 millimeters. 2. Oven Cleaning and Preheating - Clean the inside of the oven to ensure there is no oil, dust, or other foreign matter to prevent contamination of Angelica dahurica. -Start the oven in advance and set the temperature to around 40 ℃ -50 ℃ for preheating, so that the internal temperature of the oven is uniform and stable, preparing for subsequent drying.

Drying method and equipment for Bai Zhi

**2、 Set oven parameters**

1. Temperature Setting - Initial Stage: First, set the temperature to 50-60 ℃ and maintain it at this temperature for 1-2 hours, allowing Bai Zhi to gradually adapt to the drying environment and initially remove surface moisture, while avoiding high temperatures that cause the surface to dry too quickly and prevent internal moisture from dissipating. -Mid stage: Raise the temperature to 60 ℃ -70 ℃ and continue drying for 2-3 hours to accelerate the evaporation of moisture inside Bai Zhi and improve drying efficiency. -Late stage: Finally, adjust the temperature to around 50 ℃ and continue drying for 1-2 hours to ensure that Bai Zhi is dry and the active ingredients are stable, while avoiding excessive high temperature damage to its medicinal ingredients. 2. Time control - The entire drying process usually takes about 4-6 hours, but the specific time may vary due to factors such as the size, thickness, initial moisture content, and oven performance of Bai Zhi, and needs to be flexibly adjusted according to the actual situation. 3. Ventilation settings - Turn on the ventilation function of the oven to ensure good air circulation. This helps to promptly remove moisture from the oven, keeping the air around Bai Zhi dry, accelerating the drying process, and also making Bai Zhi more evenly heated. **3、 Drying process operation * * 1 Plate Placement - Spread the prepared Bai Zhi evenly on the baking tray or pallet of the oven, taking care not to overlap or stack, maintaining a certain distance. If it is sliced, the thickness should not exceed 2 layers to ensure that hot air can fully contact each piece of Bai Zhi. -When placing the entire white atractylodes, it is also advisable to maintain a gap to ensure even heating. 2. Regular flipping - During the drying process, flip Bai Zhi every 30-45 minutes. Be careful when flipping to avoid breaking or damaging Bai Zhi. -For sliced Angelica dahurica, it is important to ensure that the upper and lower layers are swapped to ensure consistent drying of each part; For the entire Bai Zhi tree, its position and direction should be adjusted appropriately to ensure heating. 3. Observation and adjustment - Observe the color, morphological changes, and dryness of Bai Zhi at any time. After drying, the color of Bai Zhi will change from light to dark, and the texture will become crisp. -The dryness level can be judged by hand feel or simple breakage test. When Bai Zhi is easy to break and has no obvious toughness, it indicates that it basically meets the drying requirements. If uneven drying or unsatisfactory progress is found, adjust parameters such as temperature, time, or flipping frequency in a timely manner. **4、 Post processing * * 1 After the cooling drying process is completed, remove Bai Zhi from the oven and place it in a well ventilated, dry, and clean place to cool naturally to room temperature. -Do not stack them together during the cooling process to ensure air circulation and prevent waste heat from having adverse effects on the quality of Bai Zhi. 2. Packaging and storage - After Bai Zhi has cooled down, choose suitable packaging materials such as sealed bags, sealed cans, etc. according to actual needs for packaging, ensuring that the packaging materials are dry, clean, and odorless. -Store the packaged Bai Zhi in a dry, cool, and ventilated place, avoiding direct sunlight, high temperature and humidity, and mixing with odorous items to maintain its quality and efficacy.