The heat is transmitted to the inside of the equipment through a large-volume axial flow fan, and the heating, wind blowing and dehumidification are fully controlled to achieve a dry effect. The hand/automatic temperature control system adopts a fast heating, uniform heating, small temperature difference and adjustable temperature, which is suitable for continuous drying of different products. Dehydrated vegetable production process analyzed by gf-machine    Vegetable dryer machine manufacturer

1. Selection of raw materials Choose vegetable varieties that are rich in fleshy quality. Before dehydration, the selection should be strictly selected, and the parts of insects, decay and cognac should be removed. It is appropriate to use 80% maturity. Over-ripe or unripe should also be picked out. In addition to melon seeds, other types of vegetables can be rinsed with water and then dried in a cool place, but should not be exposed to sunlight.

2, cutting, blanching The cleaned raw materials are cut into pieces, silk, strips and other shapes according to product requirements. When pre-cooking, it varies from raw material to raw material. It is easy to boil and boil in boiling water. It is not easy to boil and boil water (water temperature is generally above 150 °C) for a while. Generally, the blanching time is 2 to 4 minutes. Leafy vegetables zui are not blanched.

3, cooling, draining Pre-cooked vegetables should be immediately cooled (usually cold water shower), so that it quickly drops to room temperature. After cooling, in order to shorten the drying time, you can use the centrifuge to drown water, or you can use the simple manual method to press the leaching. After the water is drained, you can spread it out and cool it to prepare the plate for baking.

1. Drying Different temperatures, time, color and moisture content during drying should be determined according to different varieties. Drying is better in the form of air-energy heat pump drying system. The heating of air energy is slow, so it is more reasonable for the drying of vegetables, which can maintain the original tissue fibers and nutrients of vegetables, and through compressed air. The method of extracting air heat energy does not contain harmful substances in the whole process, and it is also more energy-saving and environmentally friendly. Put the vegetables into the material tray, insert the material tray into the material cart and push it into the drying room, and close the sealing door to start drying production. The drying temperature ranges from 65 °C to 85 °C, and is dried at different temperatures to gradually lower the temperature. Generally, the drying time is about 8-10 hours to complete a batch.

5, separate inspection, packaging Dehydrated vegetables have been tested to meet the requirements of the Food Sanitation Law, they can be packed in plastic bags, sealed, boxed, and then listed.

1. Physical characteristics of dehydrated vegetables: After dehydration, the moisture content of the vegetables is reduced to 4%-13%, and the water activity is reduced to about 0.17, so that the microorganisms and enzymes are in an inactive state, and the product can be sealed or vacuum-packed for a long time to reach 2- 3 years, compared with fresh raw materials, the weight is reduced by 10-20 times, the product can be re-fried within 3-10min, the rehydration ratio is 1:3.5-0.5, the rejuvenation is more than 90%, in addition, the dehydration of vegetables is caused. It is not suitable for the environmental conditions of microbial growth, and prevents the growth and reproduction of microorganisms, especially pathogenic bacteria, and achieves antiseptic and fresh-keeping effects. Chemical characteristics of dehydrated vegetables: Dehydration of vegetable cells causes changes in protein chemical properties, enhanced cell membrane permeability, changes in cell structure and function, cell hydrolysis, some storage materials and some structural substances such as starch, sugar, protein, and fruit. Acid and a small amount of fatty substances are decomposed into simple substances by the action of enzymes, in which starch is decomposed into glucose, disaccharides are converted into monosaccharides, proteins and polypeptides are decomposed into amino acids, and proto-acids are decomposed into gelatin.