Common Dehydration Methods in Dehydrated Vegetable Processing

Time：

Mar 02,2023

Dehydrated vegetables are a kind of processed food that has been very popular among consumers in recent years. Due to the convenience of carrying, simple handling, and the ability to maintain the nutritional value of fresh vegetables after purchase, the market sales have shown a hot scene.
Many people often eat dehydrated vegetables, but they have a rudimentary understanding of the principle of dehydration. Here, the dehydrated vegetable manufacturers briefly introduce two common methods of vegetable dehydration, so that everyone can have a further understanding of dehydrated vegetables.
Natural dehydration: Choose a place with good sunlight and ventilation. According to different vegetable varieties, set up a dehydration drying rack or drying bed. The drying rack should be built downwind to facilitate ventilation. Select a cool and ventilated site or build a sunshade. Granular, block, sheet, or strip shapes can be produced according to market requirements. Granular, block, and sheet shapes are suitable for drying in a drying bed, multi-layer drying beds can be built, and strip shapes are suitable for hanging on a drying rack for drying and dehydration.
Hot air dehydration: The water loss of vegetables is greatly related to the ambient temperature. High ambient temperature leads to rapid evaporation and loss of water in vegetables. 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 is absorbed. At 30 ℃, each cubic meter of air can hold 50 grams of water vapor, while at - 30 ℃, it can only hold 0.5 grams of water vapor. The air contains the same amount of water vapor, with high temperature and low relative humidity; When the temperature is low, the relative humidity is high. Therefore, high temperature energy accelerates water evaporation.

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