The temperature at which garlic is dried is usually between 40°C and 70°C. This temperature range is designed to quickly remove moisture from the garlic while maintaining its color and flavor. The specific temperature needs to be adjusted according to factors such as the variety, size, moisture content of garlic, and the performance of the drying equipment. During the drying process, it is necessary to maintain a certain temperature and humidity, and pay attention to ventilation and moisture removal to ensure uniform drying and stable quality of garlic.
Maintaining proper drying temperatures and times helps ensure that garlic maintains its quality during the drying process while extending its shelf life. Commercially, mesh belt drying equipment is usually used to dry garlic.
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