Drying bamboo shoot

Drytech heat pump dryer use for drying bamboo shoot: 

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.Shoots of several species of bamboo are harvested for consumption:
Phyllostachys edulis (孟宗竹, 江南竹) produces very large shoots up to 2.5 kilos. The shoots of this species are called different names 
depending on when they are harvested.Winter shoots (冬筍, 鞭筍) are smaller in size, up to 1 kg in weigh per harvested shoot. The flesh is tender and palatable and commercially quite important; they are harvested in November and December in Taiwan "Hairy" shoots (毛竹筍) are larger in size, but due to their toughness and bitter taste, they are generally used to make dried bamboo shoots. They are harvested between March and May in Taiwan.Phyllostachys bambusoides (桂竹) produces shoots that are slender and long with firm flesh. Commonly consumed fresh, they are also made into dried bamboo shoots.Dendrocalamus latiflorus (麻竹) produces shoots that are large with flesh that is fibrous and hard. As such, they are suitable mainly for canning and drying.Bambusa oldhamii (綠竹)produces valuable shoots that are large with tender and fragrant flesh. They are usually sold fresh and in season between late spring and early fall. Their availability depends on local climate. These shoot are also available in cans when not in season.Bambusa odashimae (烏腳綠竹) is considered similar to B. oldhamii, but highly prized due to its crisp flesh similar to Asian pears. It is produced mainly in Taitung and Hualien and consumed fresh.Fargesia spathacea (箭竹) produces flavourful long, thin, tender sprouts that can be eaten fresh or canned.Bambusa blumeana (刺竹) produces inferior shoots with a coarse and looser textures than other bamboo shoots and are eaten when others are not in season in Taiwan.Local namesBamboo shoot tips are called zhú sǔn jiān (竹笋尖) or simply sǔn jiān 
(笋尖) in Chinese, although they are mostly referred to as just sǔn (笋). This sounds similar in Korean juk sun (죽순), a commonly used form, although the native word daenamu ssak (대나무싹) is present. In Vietnamese, bamboo shoots are called măng [3] and in Japanese as take no ko (竹の子 or 筍).And Chakma people from the Chittagong Hill Tracts of Bangladesh call it Bajchur and it is their traditional food.


Drying bamboo shoots

There are many ways of preserving and eating bamboo shoots all over Asia. They can be eaten fresh (like in lumpiang sariwa), pickled or dried, preserved in sugar, or it can be used as flavoring in powder form.


Drying is one of the ways used in preserving food. product quality is a major consideration during any food preservation process. During drying, special attention has to e paid to the properties of the dried product in terms of utility and application. quality can be 
characterized by the changes in physical structure and appearance of food items during the drying process and these are: color, texture, taste, and aroma, rehydration capacity, porosity, density and product shrinkage.the physical changes of bamboo shoots with regard to shrinkage, density, and internal porosity, and related these physical properties to moisture content. These essential data were then used in the realistic mathematical modeling and simulation in analyzing designs and optimization of mechanical dryers.