The necessary condition for the dehydration of herbs such as tea or tobacco. It lies in the product's ability to exchange hot air with humid air, while absorbing heat and expelling moisture at the same time.
Overview of the herb dehydration process:
- Environment: Inside a sealed and isolated chamber.
- Method: Heat dehydration without contact with the product.
- Heat source: TROCKNNER dryer.
- Air: Hot air circulates evenly in the drying chamber.
- Evaporation: The leaves evaporate water into hot air.
- Dehumidification: The evaporated moisture from the product is discharged from the drying chamber through the dehumidification device.
For example, if you need to dehydrate 300 kg of herbs, the recommended drying equipment is the TROCK – FOOD 350 model (3,300x2,200x2,200mm) which can dry a batch of up to 350 kg. To carry out a uniform drying, the product must be placed in stainless steel trays and provide 11 kW of heat to the drying room. It is recommended to use the closed cycle drying method to save operating costs; without exhaust gases, without heat emission, without environmental or acoustic pollution.
The medium and low temperature drying method is similar to natural drying. The temperature can be controlled between 18 to 35 °C. The fans drive hot air evenly inside the chamber in order to transfer heat and evaporate moisture from the product.
Benefits of drying herbs with TROCKNNER equipment
- Improves Quality: The active components of the product can be fully retained during the drying process without affecting potency or quality. It protects color, fragrance, flavor, individual shape and ingredients more effectively than any traditional drying equipment.
- Preserve the appearance and aroma: At medium and low temperatures, the appearance and aroma of the product can be cured and preserved.
- Shelf life extension: Dried products do not rot and can be stored without losing their effect.
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The TROCK - FOOD 350 model recommendation is just a practical example.
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