What are the most common drying methods for dried vegetables? Let the small editor of the manufacturer of agricultural drying equipment briefly introduce it to you today! Drying methods mainly include natural drying and artificial dehydration. Manual drying includes hot air drying, microwave drying, expansion drying, infrared and far infrared drying, vacuum drying, etc. At present, hot air drying and freeze vacuum drying are widely used in vegetable dehydration and drying technology.

Hot air drying:

Different temperature, time, color and moisture content should be determined according to different varieties. Drying - similar to the drying room, the drying temperature is about 60 ° C. It is dried at different temperatures and cooled gradually. Lay the vegetables on the tray, and then put them on the drying rack. You can turn them continuously to dry them quickly. - generally, the drying time is about 5 hours.

Freeze vacuum drying:

Draining: after cooling, some water droplets will remain on the surface of vegetables, which is unfavorable to freezing. It is easy to make frozen vegetables form blocks, which is not conducive to vacuum drying in the next step. Methods - centrifugal drying is generally used.

Freezing: the drained materials are rapidly frozen, and the freezing temperature is generally below - 30 ° C, so as to prepare for the next vacuum drying.

Vacuum drying: the pre frozen vegetables are placed in a vacuum container, the pressure in the window is reduced below the three-phase point with the help of the vacuum system, and the materials are heated through the heating system to gradually evaporate the moisture of the materials until they are completely dry.