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Dehydrated vegetables and food drying equipment

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[Abstract]:
Theprocessingoffreshvegetablesisinseparablefromthedryingequipmentofsomecolumns.Cuiyuanbelievesthatthedryingequipmentintheproductionofdehydratedvegetableshasagreatinfluenceonthetaste,qualityandsellingphaseofthefinalproduct.Thecommonmethodsofdehydrationanddryingarenaturaldryingandartificialdehydration.Artificialdehydrationincludesovendrying,microwavedrying,puffinganddrying,infraredandfarinfrareddrying,vacuumdrying,andthelike.Atpresent,themoreadvancedartificialdehydrationisthefreezingvacuumdehydrationmethod.Theproductcanretaintheoriginalcolor,fragrance,sputumandshapeoffreshvegetables,andhastheidealrapidrehydration.Theprocessflowis:rawmaterialselection→cleaning→peeling→slicing→hotblanching→cooling→draining→freezing→vacuumdrying→dividing→packaging. Atpresent,animportanttrendoffoodprocessingtechnologyistomaintainthenutritionandcoloraromaoffoodstotheutmostextent,andthechoiceofdryingprocessandequipmenthasagreatinfluenceonthenutrition,colorandflavoroffoodproducts.Dryfoodisanecessarymeasuretoimprovefoodstorageandquality.Theperformanceofthedryerdirectlyaffectsthequalityandvalueofdryfood.Inrecentyears,Chinahasdevelopedavarietyofmulti-functional,high-efficiency,low-energy,adaptabledryers,fooddryingtechnologyandequipmenthasmadealotofprogress.Itisbelievedthatwiththefurtherimprovementandinnovationoftheequipment,thedehydratedvegetablesproducedbyCuiyuanwillfurtherimprovethequalityandinnovatethetaste,bringinganewdietaryexperiencetoeveryone,morenutritious,greenerandricher,sostaytuned!
The processing of fresh vegetables is inseparable from the drying equipment of some columns. Cuiyuan believes that the drying equipment in the production of dehydrated vegetables has a great influence on the taste, quality and selling phase of the final product.
The common methods of dehydration and drying are natural drying and artificial dehydration. Artificial dehydration includes oven drying, microwave drying, puffing and drying, infrared and far infrared drying, vacuum drying, and the like. At present, the more advanced artificial dehydration is the freezing vacuum dehydration method. The product can retain the original color, fragrance, sputum and shape of fresh vegetables, and has the ideal rapid rehydration. The process flow is: raw material selection→cleaning→peeling→slicing→hot blanching→cooling→draining→freezing→vacuum drying→dividing→packaging.
 
At present, an important trend of food processing technology is to maintain the nutrition and color aroma of foods to the utmost extent, and the choice of drying process and equipment has a great influence on the nutrition, color and flavor of food products. Dry food is a necessary measure to improve food storage and quality. The performance of the dryer directly affects the quality and value of dry food. In recent years, China has developed a variety of multi-functional, high-efficiency, low-energy, adaptable dryers, food drying technology and equipment has made a lot of progress.
It is believed that with the further improvement and innovation of the equipment, the dehydrated vegetables produced by Cuiyuan will further improve the quality and innovate the taste, bringing a new dietary experience to everyone, more nutritious, greener and richer, so stay tuned!
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