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Dehydration and drying methods include natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far infrared drying, vacuum drying, etc. At present, hot air drying dehydration and freeze vacuum drying dehydration are widely used in vegetable dehydration. Freeze vacuum dehydration is an advanced vegetable dehydration method at present. The product not only retains the original color, aroma, taste and shape of fresh vegetables, but also has ideal quick rehydration. Zhejiang Guanfeng Food Machinery Co., Ltd. has a complete range of Vegetable Processing Machine to meet the needs of different customers.

I. Process Flow and Method of Hot Air Drying Dehydrated Vegetables Processing
1. Raw materials shall be selected to select vegetable varieties with rich meat quality. Prior to dehydration, the superior shall be strictly selected to remove the inferior, and the parts with diseases and pests, rotting and withered shall be removed. It is advisable to have 80% maturity, and those that are over-ripe or under-ripe should also be picked out. Apart from melon seeds and pulp, other types of vegetables can be washed clean with clear water and then dried in a cool place, but they should not be exposed to sunlight.

2, cutting, blanching will wash clean raw materials according to the requirements of the product were cut into pieces, wires, strips and other shapes. During precooking, it varies according to the raw materials. The easy-to-boil ones are blanched in boiling water, while the difficult-to-boil ones are blanched in boiling water for a short time, usually for 2-4 minutes.

3. The vegetables after cooling, draining and precooking shall be immediately cooled (cold water is generally used to wash and drench) so as to reduce them to normal temperature rapidly. After cooling, in order to shorten the drying time, centrifuge can be used to spin the water or simple manual method can be used to press and drain the water. After the water is drained, it can be spread out and slightly cooled for baking.

4, drying should be determined according to different varieties of different temperature, time, color and moisture content during drying. Drying is generally carried out in the drying room.

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