Microwave Vegetable Dehydration Technology

- May 07, 2019 -

Vegetable dehydration is a kind of dried vegetable made by removing most of the moisture from fresh vegetable by artificial heating. It is not only delicious and colorful, but also can maintain the original nutritional ingredients. In addition, it is smaller and lighter than fresh vegetables. It will recover when it enters the water, and it is convenient for transportation and eating. But this method can only be produced in small quantities. If it is produced in large quantities, it will be time-consuming, laborious and inefficient. Microwave vegetable dehydration equipment is suitable for spinach, coriander, mushroom, cassava chips, garlic chips, pumpkin, carrot, konjac, yam, bamboo shoots, horseradish, onion, chive, etc. Microwave drying dehydration speed is very fast, while natural drying dehydration takes a long time. Microwave drying only takes a few minutes to ten minutes. Microwave drying speed is fast, efficient, and has the properties of sterilization and killing green. It can maintain the color and quality of vegetables. Because the temperature of microwave drying dehydrated vegetables is low, it also maintains the nutrients in vegetables. Regardless of the shape of each part of the object, it makes the surface of the material infiltrate the electromagnetic wave at the same time to generate heat energy, which is not limited by the shape of the object, so the heating is more uniform, and there will be no endogenous phenomenon in the external focus.

Microwave drying equipment has compact, beautiful and fluent overall configuration, and occupies a small area. According to the physical characteristics of the material, the reasonable size of the box is designed to make the microwave power density uniform in the heater, and the microwave is fed broadband from top to bottom to make the material heating more uniform. New microwave drying technology and equipment are adopted. It can realize the pollution-free and uniform drying of materials, at the same time, it can greatly reduce the drying temperature. In addition, the drying speed is usually increased by several times, and the production efficiency is greatly improved. The hygienic indicators fully meet the national food hygiene standards, and ultimately achieve safe, clean and efficient production.

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