By integrating advanced technology from Europe and America, we have developed a refined processing plan for fruit and vegetable drying production lines. Based on the investment status and production reality of the enterprise, we can design individual projects for customers and hand them over to them as truly turnkey projects. We are committed to developing innovative equipment to improve overall operational efficiency and significantly reduce capital investment.
Dried Fruit Vegetable Slices Production Line
The refined processing plan for dehydrated fruit and vegetable slices production line is suitable for processing fruits such as apples, pears, peaches, apricots, mulberries, bananas, tomatoes, as well as root vegetables and leafy vegetables; Fruit slices, dried fruits, vegetable slices, dried vegetables, various types of crisps and other products are available. This production line is mainly composed of equipment for cleaning and lifting, picking, conveying, slicing, cutting, half cutting and core removal, cyclone cleaning, continuous blanching, cooling, dehydration, drying, grading, packaging, metal detection, coding, packing and sealing. The design concept of this production line is advanced and the degree of automation is high; The main equipment is made of high-quality stainless steel material, which fully meets the hygiene requirements of food processing.
Characteristics of Dehydrated Fruit and Vegetable Dried Slices Processing Production Line
*The processing capacity ranges from 0.5 tons/hour per day to 20 tons/hour.
*Processing apples, pears, peaches, apricots, mulberries, bananas, tomatoes, root vegetables, leafy vegetables, etc
*Can produce dried fruits and vegetables, fruit and vegetable slices, various types of crisps, etc
*The production line configuration is flexible, and devices with different functions can be configured according to the different end product needs of customers
*Can process dried fruits and vegetables and crisps of different shapes and sizes
*Modular design of the entire line, combining different processing techniques.
*High degree of automation, saving labor
*Equipped with a built-in cleaning system, easy to clean.
Technical parameter
| raw material | Fruits such as apples, pears, peaches, apricots, mulberries, bananas, tomatoes, etc; Root vegetables and leafy vegetables |
| Finished product | Fruit and vegetable slices, dried fruits and vegetables, various types of crisps |
| capacity | 0.5 tons/hour -20 tons/hour |
| packaging | Customer Choice |
| volume | Customer Choice |
| Finished product packaging | Plastic bottles/glass bottles/plastic bags |
| production | Customized according to customer needs |
After dehydration, the moisture content of fruits and vegetables decreases to 4% to 13%, water activity AW has decreased to About 0.7, keep microorganisms and enzymes inactive, and the product can be stored for a long time by sealing or vacuum packaging Compared to fresh ingredients, the quality has been reduced to its original level 1/10 to 1/20, the volume is reduced to its original size 1/10 to 1/50, can be re fresh within 3 to 10 minutes, with a rehydration ratio of 1:3.5 to 10.5, and a re freshness degree greater than 90%. Dehydrated vegetables have the color, aroma, taste, shape, and quality of fresh vegetables, and are easy to store. In the past decade, dehydrated vegetables have rapidly emerged in China and formed three major markets. (1) Market for raw materials or ingredients in the food industry. For example, ingredients and food additives in fast food. (2) Seasoning market. For example, chili powder, onion powder, etc. used as raw materials. (3) As a special market for vegetable substitutes.
Pre processing
According to the basic production process of dehydrated vegetables and the characteristics of vegetable varieties, they are generally divided into pre-treatment production lines for leafy vegetables and pre-treatment production lines for root vegetables. Its equipment includes: manual pre-processing conveyor; Sorting machine; Soak cleaning machine; Mesh belt (belt) conveyor (hoist); Vortex Bubble Cleaning Machine; High pressure sprinkler; Tank immersion sterilizer; Vibration drainage machine; Centrifugal dewatering machine; Vegetable Cutter; Spiral (mesh chain) blanching machine; Sugar mixer; Turnover vehicle; Feeding and pickling truck; Container trucks and so on.
Pre treatment process
(1) Raw materials. The raw materials require freshness, maturity, no spoilage, tight organization, no insect infestation, no decay, no pesticide contamination, and should not be too tender or too old. Vegetables that are too tender have low nutrient content, high moisture content, and low yield; Older vegetables have loose tissues, high fiber content, and poor taste. (2) Cleaning. Remove the roots and impurities from the raw materials, and wash them with water. (3) Sterilization. Sodium hypochlorite is generally used for sterilization. (4) Cutting. Cut the sterilized and rinsed vegetables. The common methods are sectioning, slicing, slicing, and diced. (5) Blanching. Blanching can damage the oxidase system in vegetables, prevent browning and oxidation of vitamins, accelerate drying speed, make dried products easily absorb water again when rehydrated, protect chlorophyll and remove some bitter flavors in fruits and vegetables. At the same time, it also plays a role in sterilization to a certain extent. Blanching time and temperature are determined according to the type, variety, maturity, etc. of vegetables (6) for seasoning. To enhance the taste, add sugar and salt before marinating.