Carbon Fiber Heating Tubes for Efficient Meat Product Drying

Оршил

Thanks to the energy-saving and durable characteristics of carbon fiber heating tubes, they have been widely used in various industries. But is there any use of carbon fiber heating tubes in the meat processing industry? For instance, in sausage processing, there is a drying process involved. While natural air drying is cost-effective, it is inefficient and not suitable for mass production in factories.

Application in Meat Processing

In the processing of beef jerky or dried pork, high temperatures are required to cook the meat. These processes typically involve the use of electric heating tubes. Currently, most of the industry uses stainless steel heating tubes, with a smaller portion using quartz heating tubes. From an overall perspective, the market for the meat processing industry is still significant. According to a rough estimate, if 30% of processing plants switch to carbon fiber heating tubes, the sales potential of this market would be immense, making it an attractive opportunity for the electric heating tube industry. Therefore, in the coming years, the meat processing industry could represent a new growth area for carbon fiber heating tubes.

Advantages of Carbon Fiber Heating Tubes

Carbon fiber heating tubes have a thermal conversion efficiency of over 95%. They heat up quickly, greatly improving the efficiency of drying rooms and shortening drying times. This not only helps resolve bottlenecks in the production process but also maximizes the utilization of existing resources. If you choose to install carbon fiber heating tubes in a drying room for processing beef, the meat products will be evenly heated and subjected to infrared radiation, ensuring the beef jerky remains chewy, flavorful, and juicy. This quality can undoubtedly win the favor of consumers.

Operating Techniques for Meat Product Drying

Most meat products contain high moisture content and are processed in large quantities at once. The drying process has strict time requirements: if the drying time is too long, the meat may spoil or lose its flavor, while if heated too quickly, the outside may burn while the inside remains undercooked or wet. Therefore, it’s crucial to balance dehydration and control both the temperature increase and holding time during the drying process. Typical meat products like cured meat and sausages use two common drying modes: static and dynamic.

Example: Drying Cured Meat

1. High-Temperature Drying Stage:
   During this stage, maintain the temperature between 55-76°C for 4-5 hours. This allows the meat products to ferment, ensuring they retain their natural aroma.
2. Shaping Stage (Coloring and Shrinkage Period):
   Control the temperature between 50-55°C and the humidity around 45%. Set the time for 5-6 hours. During this phase, the cured meat gradually changes from light red to bright red, and the casing starts to shrink. It’s important to avoid the phenomenon where the surface becomes charred while the inside remains undercooked. Alternating between hot and cold can improve results.
3. Rapid Drying Stage:
   The key factor here is temperature control. To enhance drying speed, increase the temperature to 56-60°C. The drying time should be controlled between 12-15 hours, with relative humidity maintained around 38% and overall humidity around 17%. This ensures an optimal drying effect.

Дүгнэлт

The entire drying process takes approximately 30 hours. Do you understand the process now?

GlobalQT is a leading manufacturer of customizable quartz heating solutions. For more information, please visit our вэб сайт эсвэл бидэнтэй холбогдоно уу contact@globalquartztube.com.