Definition and characteristics of dehydrated vegetables
Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient composition of the vegetables remained basically unchanged. The characteristics of dehydrated vegetables are not only easy to store and transport, but also can effectively regulate the low and busy seasons of vegetable production. When eating, it can be restored by immersing it in clean water, and retain the original color, nutrition and flavor of the vegetables.
Product overview of dehydrated vegetable dryer
The dehydrated vegetable dryer is a special equipment researched and developed on the basis of the traditional mesh belt dryer. It has strong pertinence, practicability, and high energy efficiency. It is widely used for the dehydration of various regional and seasonal vegetables and fruits. Drying, such as: garlic slices, pumpkin, konjac, white radish, yam, bamboo shoots, etc., has more than 50 users and more than 80 sets of online equipment. It is an experienced vegetable drying equipment manufacturer in China, and the factory’s scientific and technical personnel have long-term follow-up services. For these users, in-depth user debugging and research, first-hand practical data combined with foreign technology, continuous improvement and perfection of equipment, so far, we have developed three generations of DWT series vegetable dehydration dryers, when we produce equipment for users, according to the The characteristics of the products to be dried, the user's process requirements, and the experience accumulated over the past ten years are combined to design and manufacture suitable and high-quality vegetable drying equipment for users.
Equipment characteristics of dehydrated vegetable dryer
The drying area, wind pressure, air volume, drying temperature, and mesh belt speed can all be adjusted to suit the characteristics and quality requirements of vegetables.
According to the different characteristics of vegetables, different process water processes and necessary auxiliary equipment can be added.
It can meet the drying and mass continuous production of vegetable materials such as roots, stems, leaves, strips, blocks, flakes, and large particles, while retaining the nutrients and colors of the products to a large extent.
The vegetable dehydration dryer is composed of the main components such as the inflammation adder, the drying bed, the heat exchanger and the moisture exhaust fan.
When the dryer is working, the cold air is heated by the heat exchanger, and a reasonable circulation method is adopted to make the hot air flow through the dried material on the surface for uniform heat and mass exchange. The hot air flow in each unit of the machine body is under the action of the circulating fan. The hot air is circulated, and then the low-temperature and high-humidity air is discharged to smoothly complete the entire drying process.
The scope of application of dehydrated vegetable dryer
Applicable fruit and vegetable varieties-garlic slices, pumpkins, carrots, konjac, yam, bamboo shoots, horseradish, onions, apples and other roots, stems, leaves, strips, blocks, flakes, large particles and other fruit and vegetable products.