Research progress of dehydrated vegetables

Dehydrated vegetable is a kind of dried vegetable which is made by washing and drying fresh vegetable and removing most of the moisture from fresh vegetable. It has the advantages of light weight, convenient use, simple packaging and long shelf life. In Japan, the United States and other countries and regions, such food has become a fast-paced, high-frequency lifestyle of modern convenience food. 

In China, dehydrated vegetables are not only widely used in the field of convenience food, but also solve the vegetable problem for tourism, frontier defense, geology and other departments.

Microwave drying machinery and equipment

There are many kinds of vegetable in China, including cabbage, garlic, carrot, lettuce, mushroom, beans, green pepper, red pepper, pumpkin, beans and edible fungi. Since the 1990s, China's total export of dehydrated vegetables has reached 10 *104 t, accounting for about two-thirds of the world's total, and China has become the main supplier of garlic, ginger and eggplant vegetables in Western European countries and Japan.

Research progress of dehydrated vegetables