First, dehydrated vegetable production process

Dehydrated vegetables are fresh vegetables (moisture rate of 80-95%) processed into dry products (moisture content of 5-8%) to achieve a high degree of preservation (70% of nutrient content, color retention of 70%, but also guarantee the flavor and good The palatability) and refined dishes that are convenient for storage and transportation are international bestsellers.

Dehydrated vegetables processing methods include: atmospheric hot air drying, vacuum drying and vacuum freeze-drying methods. At present, the method widely used in production is the atmospheric hot air drying method. Because the equipment investment is small, the dry preparation cost is low, and the profitability of the product is more prominent, while the dry quality (preservation and rehydration) is not as good as Vacuum drying and vacuum freeze drying.

The dehumidified vegetable processing technology of atmospheric hot air drying method includes: pretreatment, drying and packaging of three sections. among them:

Pre-processing section of the processing process: material selection → cleaning → peeled → cut (sheet, small, strip) → blanching → cold shock → drying and loading plate.

Drying section of the process: installed → dry and Royal materials.

Packing section of the process: measurement → packaging → packaging and packaging.

Second, dehydration vegetable plant equipment and overall configuration

The above-mentioned equipments for the pre-processing section and the packing section can generally be purchased from the existing domestic stereotyped products, such as washing machines, peeling machines, cutting machines, blanching pools, drying machines, electronic scales, sealing machines and balers. Wait.

Drying equipment in the drying section can be designed or purchased according to the type of processed vegetables and the shape of the processed material. When processing leaf and fruit vegetables, in order to facilitate manual loading, flattening, unloading and cleaning, tunnel dryers are often used, and the operation flexibility is large, the adaptability to vegetables is wide, and the equipment investment is small. The drying cost is lower; however, the dryer has a slower drying speed (4-6 hours), somewhat less uniform drying, and a lower degree of mechanization. When processing potatoes, carrots, etc., and made into a small, filamentous material with good air permeability and not easily adhered, a belt dryer can be used. This machine is used for drying through the stream, drying faster (2-3 hours), and drying. Better uniformity and higher degree of mechanization.

At present, most domestic dehydrated vegetable plants mostly use tunnel-type drying equipment in order to adapt to the processing of various vegetables; while foreign dehydrated vegetable plants use more belt dryers in order to obtain faster drying speeds and higher levels. The degree of mechanization.

1. A tunnel dryer that uses a coal-fired hot blast stove as a heat source. Hot air is supplied from the hot blast stove to the tunnel dryer and the temperature is controlled automatically. The drying machine is a double-column and counter-flow heating type, and the middle of the dryer is humid. The exhaust gas can be used and the thermal efficiency is high.

During the operation, the fresh material enters the room from the left side of the workshop, and is selected, washed, tanned, re-washed, cut, blanched, dried, plated, loaded, and dried. After dry, the products are discharged from the right side of the workshop after being unloaded, metered, packaged, sealed, and packaged.

2. A belt dryer with a steam boiler as the heat source. The steam and air heat exchangers replace the heat energy with a hot air supply belt dryer. The dryer is two production lines. Each line is equipped with 10 meters of 3 belt dryers (30 meters in total), which can be automatically loaded and discharged. Each belt dryer has 5 recirculation fans and 1 dehumidifier fan for cycle drying.

The fresh material enters the room from the left side of the workshop, and is loaded with materials, freshly washed, peeled, rewashed, cut, blanched, quenched, and dried, and then dried by two belt drying lines. The product is discharged from the end of the dryer and sent to the packaging room via the conveyor. After being cooled, selected, bagged, measured, sealed, and packaged, the product is delivered from the right door of the workshop.

Adopting the method of heating with coal-fired hot air furnace and drying with double tunnel dryer, it has the characteristics of small investment, high heat utilization rate, flexible operation and short payback period, etc. It is suitable for medium and small dehydrated vegetable plants; Boiler heating, equipped with belt dryer drying program, can achieve rapid drying, with stable quality and high degree of mechanization, suitable for large dehydrated vegetable plant adoption.

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