The commonly used methods of dehydration are natural drying and
artificial dehydration. Artificial dehydration includes oven drying, microwave
drying, puffing drying, infrared and far infrared drying, vacuum drying, etc. At
present, the more advanced artificial dehydration method is freeze vacuum
dehydration. The product can not only retain the original color, aroma,
ambiguity and shape of fresh vegetables, but also has ideal rapid rehydration.
The technological process is: raw material selection → cleaning → peeling →
cutting → blanching → cooling → draining → freezing → vacuum drying → sorting →
packaging.
At present, an important trend of food processing technology is to
maximize the nutrition and color and flavor of food, and the selection of food
drying equipment has a great impact on the nutrition, color and flavor of food
products. Food drying is a necessary measure to improve food storage and
quality. The performance of dryer directly affects the quality and value of
dried food. In recent years, China has developed a variety of multi-functional,
high efficiency, low energy consumption, strong adaptability dryer, food drying
technology and equipment has made a lot of progress.
In recent years, China's
food drying equipment has accounted for more than 80% of the domestic market.
Its food drying equipment industry mainly focuses on conventional drying
equipment, which can basically manufacture all kinds of conventional food drying
equipment, and its price is only 1 / 3 of that of foreign similar products,
which makes China's drying equipment have obvious price advantage over imported
equipment in market competition Due to the large volume of drying equipment,
most of them also involve on-site installation, commissioning and after-sales
service, so it is more convenient for domestic users to choose domestic
equipment than imported equipment. This also indicates the end of China's drying
equipment import history.
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