Now people on the healthy pursuit of eating more and more talk about dehydrated vegetables, the author's mind first surfaced in the instant noodles in the vegetable bag, once tried to dry eat this dehydrated vegetables, but only tasted the sweet taste of silk, completely did not open after the delicious flavor. As a result, it was previously heard that the market appeared as casual snacks to eat the okra crisp, mushroom crisp such food is not too cold.
However, really tried to find that the dehydrated vegetables have the same flavor of potato chips generally crispy taste, only to righting the author's prejudice to dehydrated vegetables. We know that, along with people's pursuit of healthy life, potato chips from the original fried production developed into today's deep-frying, baking, microwave puffing and other modes of production coexist.
So what are the ways to make healthy dehydrated vegetables? It is learnt that the method of dry preparation has the distinction between natural drying and artificial mechanical drying. The mechanical drying is more popular because it is not subject to the weather and the limitation of the site.
In the case of dehydration and drying of vegetables, there can be air convection drying, heat pump drying, vacuum freeze drying and many other ways.
Air convection drying Equipment Air convection drying equipment actually contains many kinds, including box type, tunnel type, belt type, etc., is the most traditional one kind of drying equipment. It takes the hot air as the carrier heat body, carries away the material moisture through the convection, while drying, also completes the material transfer. The characteristics of such dryers are mainly the absence of transmission components. This method is more restrictive, and the heat-sensitive materials in vegetables are often destroyed.
However, because of the high drying rate and low investment in equipment, there are still some markets.
Heat pump drying Equipment The heat pump dryer uses the inverse Carnot principle, the gas is pressurized by the compressor, becomes the high temperature high pressure gas, enters the condenser after the refrigerant condensation liquefaction releases the high temperature heat to bake the air in the room. Drying the material in the room through the form of hot air to evaporate evaporation of moisture in the material, the evaporation of water vapor from the exhaust system discharged to achieve the purpose of drying materials.
The heat pump dryer consumes more energy from the air by simply consuming the power that the compressor is working with, which is 400% more energy efficient than the traditional drying method.
Vacuum Freeze Drying Equipment Vacuum freeze drying is in the fruit freeze water sublimation, some of the heat-sensitive ingredients, active ingredients are retained, but also to avoid the drying process of fruit oxidation. The technology is capable of removing almost all of the water from the vegetables, reducing its weight by 20%, but preserving 98% of its nutrient content. Compared with the former hot air circulation drying, sun drying and other ways, vacuum freeze drying can retain the nutrients and fresh fruit basically flat.
Therefore, it is widely used in the drying of vegetables.