Meat dryer are energy-efficient, improve food quality, maintain flavor and safety, and offer advantages such as rapid dehumidification, intelligent management, and environmental sustainability. They are becoming a mainstream choice in the food processing industry and driving its development.

During the drying process, meat products undergo several key stages. First, the constant-rate drying stage. During this stage, the temperature inside the meat dryer rapidly rises to 60-65°C, allowing the internal and external temperatures of the meat to reach uniformity, promoting the penetration of seasonings and fermentation of the meat while maintaining the color and flavor of the meat. Next, the decelerated drying stage occurs, gradually decreasing the temperature to 52-54°C. During this stage, the meat's color gradually changes from light red to bright red, shrinking, and its internal moisture content continuously decreasing. Finally, the rapid drying stage occurs. To further enhance the drying effect, the temperature may be raised again to around 50°C. By increasing the frequency of dehumidification, the meat reaches the ideal drying state in a shorter period of time.

The longer the drying time in a meat dryer, the better. Excessive drying time not only increases energy consumption but can also cause meat products to be over-dried, affecting taste and quality. Therefore, when using a meat dryer, users should reasonably set the drying time and temperature based on the type and thickness of the meat and their personal taste preferences to achieve the best drying effect.