Common Dehydration Methods in Dehydrated Vegetables Processing

Release time:

2023-03-02

Dehydrated vegetables are a kind of processed food that has been very popular with consumers in recent years. Because consumers are convenient to carry and simple to handle after purchase, and they can also retain the nutritional value that is not lost to fresh vegetables, the market sales have shown a hot scene.
Many people often eat dehydrated vegetables, but they know little about the principle of dehydration. Here is a brief introduction to two common vegetable dehydration treatment methods, so that everyone can have a further understanding of dehydrated vegetables.
natural dehydration: choose good sunshine, good ventilation place site. According to different vegetable varieties, set up dehydration drying rack or drying bed, the drying rack should be set up downwind, convenient for ventilation, choose a cool ventilation site, or build a sunshade. Can be produced according to market requirements of granular, block, flake, or strip. Grain, block, sheet suitable for drying bed dehydration, can build multi-layer drying bed, strip suitable for drying rack hanging dehydration.
hot air dehydration: vegetable water loss and environmental temperature relationship. The ambient temperature is high, the evaporation of moisture in vegetables is fast, and the saturation of water vapor in the air is closely related to the temperature of the air. The higher the temperature, the more water vapor absorbed. If 30 ℃, each cubic meter of air can contain 50 grams of water vapor, at -30 ℃, can only contain 0 .5 grams of water vapor. The air contains the same amount of water vapor, the temperature is high, the relative humidity is low; the temperature is low, the relative humidity is high. So the temperature of high energy to accelerate the evaporation of water.

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