Dried Longan Production in Factories

The traditional technology of dring longan had some shortcomings such as time-consuming, high intensity of labour, unevenness of temperature for drying, low heat efficiency and unstable quality. The author, by using a new production technology, has designed a dried longan production workshop for an integrated food factory in Xianyou County, transferring the new technology in laboratory to the production in factories. The major operation procedures of the new technology are: pre-treatment of raw materials, cleaning and washing, de-waxing by chemical method, preliminary drying, moisture regaining, grading, second drying, cooling,|packaging and storage. The key equipment is steam drying room. The key points of the technology are the de-waxing by chemical method and the control of drying time and temperature. Drying process is relatively complicated in dehydration and the law for drying is also comparatively complex. The author has used a simplified method to calculate the drying process and it is close to production practice. The dried longan produced through the new technology is superior both in appearance and quality to the dried longan made through traditional technology. The new technology can be popularized.