Thailand developed new technology for drying agricultural products

The production of agricultural products from countries with strengths such as Vietnam and Thailand after being produced will have to preserve how to serve high value exports while traditional methods are limited in time. Preserving space, consuming a lot of manpower and losing a lot of yard area always raises a difficult problem for specialists

Therefore, a new expert of drying agricultural products right after harvest of a Thai expert has attracted the attention of public opinion.

The technology of drying immediately after harvest by the Thai agricultural expert, Thanachai Tuntijinda, will solve these difficulties, increase the value of agricultural products, thereby contributing to helping farmers as well as businesses operating in agricultural business.

Instant drying technology is a method of cold drying, not heat. Therefore, the implementation time is very fast (20 times more than the normal drying time) and can be done in any weather condition, in a wet and humid day as well as in a rainy day.

Mr. Thanachai Tuntijinda, Thai agricultural expert and inventor of instant drying technology.(Photo: Ha Linh / Vietnam +)

The essence of this technology is the immediate impact on the product to separate the oxygen and water components in order to dry the product.

This drying process is carried out in eight steps: product harvesting, sorting, ozone cleaning and ultrasonic waves, passing through the slicing or peeling machine, putting the wire into the dryer, putting the product into the machine. drying, product output, transfer to the car and finally export.

Mr. Thanachai explained that there is no moisture or moisture inside, the products will keep themselves dry for a long time without the need for chemicals and stored in the environment and normal temperature, without the need for a machine. Desiccant or dryer.

The secret of this new technology is to draw water from the product so that it can be stored longer, even at a desired time, rather than using preservatives or chemicals. The withdrawal of water from agricultural products does not alter the content and texture of the product, while retaining the original flavor.

This process is different from the traditional drying method, which requires large area of ​​surface, sunny weather conditions and labor. Traditional drying products can contaminate the environment and still have certain moisture inside.

Normally, people can still preserve the product if the humidity inside is about 14%. But instant drying technology has helped the moisture inside the product below this index and therefore it will not damage the product that has been treated with this method.