Vegetable drying and dehydration equipment. Heat the vegetables with low power until the skin shrinks into a dry and slightly soft shape, package them in plastic bags and seal them for storage. When eating, soak them and cook them. This way, you can eat out of season vegetables. Mainly suitable for microwave vegetable drying

Manufacturer of vegetable drying and dehydration equipment

Vegetables are dried and dehydrated. Heat the vegetables with low power until the skin shrinks into a dry and slightly soft shape, package them in plastic bags and seal them for storage. When eating, soak them and cook them. This way, you can eat out of season vegetables.
Mainly suitable for microwave vegetable drying and dehydration equipment, suitable for drying vegetables such as spinach, coriander, shiitake mushrooms, cassava slices, garlic slices, pumpkin, carrots, konjac, yam, bamboo shoots, horseradish, onions, scallions, etc.

Principle explanation and product features: Hot air drying is commonly used for dehydration of fruits and vegetables. The high temperature of the hot air causes the surface of the fruits and vegetables to be heated, and the moisture is discharged into the air. Due to the poor permeability, the internal moisture will seep into the surface of the fruits and vegetables again, and then be heated, circulating in sequence. At the same time, the strong flow of the hot air will discharge the moisture that enters the air, thus achieving the purpose of dehydration. However, for the processing of certain fruits and vegetables, the high temperature of hot air can damage the nutritional content of fruits and vegetables, especially the content of vitamin C. At the same time, after using hot air drying, some fruits and vegetables with sterilization requirements cannot meet the requirements. If microwave dehydration is used, bacteria in fruits and vegetables can generally be killed at 60-90 ℃ under normal atmospheric pressure, and the damage to vitamins is much smaller. For certain temperature sensitive fruits and vegetables, vacuum low-temperature dehydration equipment can be used for processing. Under vacuum conditions, the boiling point of water decreases, and the traditional heating effects of conduction, convection, and radiation are greatly reduced. However, vacuum has no effect on the transmission of microwaves, making it convenient to process fruit and vegetable products under low-temperature conditions. The drying of fresh flowers abroad has formed a relatively large-scale industry, where the color and shape of dried flowers remain unchanged, but the shelf life can be as long as one year or more. Using low-temperature microwave drying can also avoid fading, denaturation, and other phenomena caused by hot air and other methods on fresh flowers. Meanwhile, vacuum low-temperature microwave dehydration equipment can also be applied to the dehydration processing of precious foods such as sea cucumber. Compared with traditional vacuum low-temperature dehydration, it has the advantages of high efficiency, energy saving, and sterilization.

Microwave drying has a very fast dehydration speed, while natural drying requires a long time. Microwave drying only takes a few minutes to ten minutes, with fast dehydration speed, high efficiency, and sterilization and green killing properties. It can maintain the color and quality of vegetables. Because microwave drying dehydrates vegetables at low temperatures, it also maintains the nutritional content in vegetables. Regardless of the shape of each part of the object, it uniformly penetrates electromagnetic waves from both the inside and outside of the material table to generate heat energy, without being limited by the shape of the object. Therefore, heating is more uniform and there will be no phenomenon of external focus or internal generation.

The overall appearance of the microwave drying and dehydration equipment is compact, beautiful, smooth, and occupies a small area. Design a reasonable box size based on the physical characteristics of the material, so that the microwave power density inside the heater is uniform, and the microwave is fed in from top to bottom in a broadband manner, making the heating of the material more uniform. Adopting new microwave drying technology and equipment. It can achieve uniform drying of materials while significantly reducing drying temperature. In addition, the drying speed is usually increased by several times, production efficiency is greatly improved, and drying energy consumption is usually reduced by more than 50%. The hygiene indicators fully comply with national food hygiene standards