It is reported that the current method of drying has the distinction of natural drying and artificial mechanical drying. Among them, mechanical drying is more popular because it is not restricted by weather or space. In terms of dehydration and drying of vegetables, there may be various methods such as air convection drying, heat pump drying, and vacuum freeze drying.
Air convection drying equipment
Air convection drying equipment actually contains many types, including box type, tunnel type, belt type, etc. It is the most traditional type of drying equipment. The hot air is used as the heat carrier, and the material moisture is taken away by convection, and the material is also transferred while drying. This type of dryer is primarily characterized by the absence of transmission components. This method is more restrictive, and heat sensitive materials in vegetables are often destroyed. However, due to the high drying rate and low equipment investment, there are still some markets.
Heat pump drying equipment
The heat pump dryer uses the inverse Carnot principle, and the gas is pressurized by the compressor to become a high-temperature and high-pressure gas. After entering the condenser, the refrigerant is condensed and liquefied to release high-temperature heat to heat the air in the drying room. The material in the drying room vaporizes and vaporizes the moisture in the material by the form of hot air, and the evaporated water vapor is discharged by the moisture discharging system to achieve the purpose of drying the material. The heat pump dryer only needs to consume the electric energy used when the compressor works, and can get more energy from the air. The energy efficiency ratio is up to 400%, which is more energy-saving than the traditional drying method.
Vacuum freeze drying equipment
Vacuum freeze-drying is the sublimation of water in the case of fruit freezing. Some heat-sensitive ingredients and active ingredients are retained, and the oxidation of fruits during drying is also avoided. This technical device removes almost all of the water from vegetables, reducing its weight by 20%, while retaining 98% of its nutrients. Compared with the previous methods of hot air circulation drying and sun drying, the nutrients retained by vacuum freeze drying are basically the same as fresh fruits. Therefore, it is widely used in drying vegetables.
Although vegetable drying is only a small part of the vegetable drying process, in addition to the seasoning, sterilization, packaging, etc. of dried vegetable products, there are many options for equipment selection, which requires careful screening and inspection by relevant enterprises. Proper drying equipment.
Air convection drying equipment
Air convection drying equipment actually contains many types, including box type, tunnel type, belt type, etc. It is the most traditional type of drying equipment. The hot air is used as the heat carrier, and the material moisture is taken away by convection, and the material is also transferred while drying. This type of dryer is primarily characterized by the absence of transmission components. This method is more restrictive, and heat sensitive materials in vegetables are often destroyed. However, due to the high drying rate and low equipment investment, there are still some markets.
Heat pump drying equipment
The heat pump dryer uses the inverse Carnot principle, and the gas is pressurized by the compressor to become a high-temperature and high-pressure gas. After entering the condenser, the refrigerant is condensed and liquefied to release high-temperature heat to heat the air in the drying room. The material in the drying room vaporizes and vaporizes the moisture in the material by the form of hot air, and the evaporated water vapor is discharged by the moisture discharging system to achieve the purpose of drying the material. The heat pump dryer only needs to consume the electric energy used when the compressor works, and can get more energy from the air. The energy efficiency ratio is up to 400%, which is more energy-saving than the traditional drying method.
Vacuum freeze drying equipment
Vacuum freeze-drying is the sublimation of water in the case of fruit freezing. Some heat-sensitive ingredients and active ingredients are retained, and the oxidation of fruits during drying is also avoided. This technical device removes almost all of the water from vegetables, reducing its weight by 20%, while retaining 98% of its nutrients. Compared with the previous methods of hot air circulation drying and sun drying, the nutrients retained by vacuum freeze drying are basically the same as fresh fruits. Therefore, it is widely used in drying vegetables.
Although vegetable drying is only a small part of the vegetable drying process, in addition to the seasoning, sterilization, packaging, etc. of dried vegetable products, there are many options for equipment selection, which requires careful screening and inspection by relevant enterprises. Proper drying equipment.
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