Our company supplies dried agricultural products for domestic needs and export units in large quantities such as dried chili peppers, fresh chili, paprika, red bell pepper, etc used as spices. High-qualified products that meet export standards using no residues of plant protection drugs such as SO2 and CO2. With a modern drying production line, our company supplies domestic and foreign consumers with high-quality, safe, and hygienic dried chili in big quantities. Currently, our export markets focus mainly in Korea, China, and Europe.

Cleansing

Cleansing chili with water to eliminate impurities and remove most of the microorganisms that stick to the surface of the fruit as well as in the damaged parts is an essential step.

Blanching

Blanching with hot water has the effect of destroying some of the enzymes available in raw chili pepper, which catalyze the oxidation and breakdown of some natural compounds in the chili, the result is the dried product cannot keep the original color and taste. Among those enzymes, the most notable are peroxidase and polyphenol oxidase, the culprits engendering discoloration. These enzymes are pyrolysis at 78 – 80 degrees C; therefore, they need to be blanched and heat treated at 80 degrees Celsius. Blanching also has the effect of changing the colloidal state of materials, making plant tissue soft, breaking the outer membrane to allow water to drain more easily.

dried chili peppers 1

Drying

After blanching, chili should be dried immediately or must be spread to avoid steaming.

The simplest method of drying is taking advantage of the sun’s heat. This way of drying has the lowest cost and is convenient in the dry and sunny weather, but the downside is that it is over dependent on the weather, especially when hygiene standards currently have been increasingly raised.

To be able to reduce the drying time, the temperature and the wind speed need to be controlled accordingly. However, the increase in temperature is also limited because it cannot be raised to the combustion temperature of the product. Increasing the air speed is a better way to evaporate, drain quickly, and reduce humidity, but the higher the speed, the more heat loss, and more energy required.

The drying mode of chili is controlled as follows: First drying at a temperature of 75 – 78 degrees C for 1 hour, then increasing the fan and gradually reducing the temperature to 65 degrees C. Maintain the temperature 62 to 65 degrees C until the chili is completely dried. Check the moisture of dried chili peppers, if it reaches 10%, finish drying.

dried chili peppers 2

Packaging dried chili peppers

Cool chili until it reaches normal temperature and then pack. Packed dried chili in PP fiber sacks (pineapple bags) lined with PE bags inside, sealed by the mouth and stored in a cool dry storage.

Standard humidity 13%

– 10kg / PE

+ No So2

+ No Co2

The main reason for drying chili peppers is to allow long-term storage. The dried chili peppers product is a whole fruit, it needs the original shape of the fruit with the moisture content is controlled so that microorganisms (especially mold) cannot grow and therefore the ability to preserve is enhanced. many times. Dried chili can be kept from a few months to a few years if stored properly. In addition to the advantages of storage capacity, dried chili has the advantage of easy and quick transportation due to the reduction of weight compared to fresh chili. The dried chili product can be used as a semi-finished product for processing of making other chili products such as chili powder. The removal of moisture also makes the spiciness, flavor, and natural sugar present in the chili concentrated in a greater density. Dehydrated peppers have a stronger spiciness than fresh peppers in both food and spicy sauces.