Vegetable Drying Process

A common method

Dried vegetables are dried products that use a certain method to remove most of the water in vegetables, reduce the conditions for microbial reproduction, and inhibit the activity of the enzymes contained in the vegetables themselves, so that the vegetables can be preserved for a longer period of time. In addition, dried vegetables are small in size and light in weight, making them easy to package, store and transport.

Advantages of dryers in vegetable drying production

The heating temperature can be adjusted. The hot air drying technology production process is about 30-45°C lower than the traditional drying process.

Short drying time. The heat pump drying and dehydrating vegetable production process takes no more than 8 hours at most, and it can usually be completed in 4 hours from preheating to finished product.

High quality. Vegetables produced using heat pump drying technology have better color and stable quality.

Low energy consumption. The vegetable drying process uses air circulation, with low heating temperature, short drying time and large capacity. Therefore, it consumes less energy and the vegetable dryer is a good environmentally friendly and energy-saving equipment.

Western Flag Vegetables Drying Equipment

The equipment can choose from a variety of heat sources, including natural gas, electricity, steam, air energy, biomass pellets, etc. Equipped with PLC control system to automatically control temperature and humidity. The hot air circulation is evenly distributed to the materials, making it clean and pollution-free.