Present situation of dehydration and drying technology for fruits and vegetables

Present situation of dehydration and drying technology for fruits and vegetables
The traditional drying methods of fruits, vegetables, Chinese medicinal materials and other agricultural products in our country usually adopt the method of direct exposure to sunlight and natural spreading. The drying cycle is longer, and it is vulnerable to clouds, rain, mosquitoes, microbial breeding and dust pollution. If ordinary drying room, hot air drying and other forms are used, it is easy to cause the loss of nutrients such as heat-sensitive vitamins, and serious power consumption, coal consumption, poor hygiene quality, unequal product quality shortcomings.
Microwave vacuum drying mechanical technology can effectively solve the above problems. The solar drying facility with drying chamber temperature of 45 ~60 ~C is used for dehydration, which has the advantages of low nutrient loss, high product quality, energy saving and environmental protection. About 2/3 of China's land area has sunshine time of more than 2,200 hours per year, radiation of more than 5,000 MJ/(m2.a), which is equivalent to the heat generated by standard coal combustion of more than 170 kg.

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