Vegetable Dryer

The vegetable drying condition:
        The fresh vegetables has high water content which is more than 90%, and most water is free water, so it is very easy to be infected by microbial. Aslo because of big valume and brittle fresh vegetable, it brings certain difficulty for storing and transporting. The dried vegetables has low moisture which can effectively inhibit the activity of microbial and enzyme, and then the storing time will last longer and the volume will be reduced and convenient for transporting. The drying method can be different, but our Lantian brand energy saving vegetable dryer will be best choice.

The vegetable drying process is:
        1. Material selection. Eliminate mildew, excessive mature or bad materials, and remove the impurities.
        2. Cleaning. Use clean water to wash the vegetales. And for spraying pesticide of vegetables, use concentration of 0.5-1.0% hydrochioric acid solution to clean.
        3. Peeling. Different vegetables, the peeling method will be different. For example, the bamboo shoots and green peas, we can peel them manually or mechanically. And we can use steam or hot water to peel the tomato, etc.
        4. Slicing.
        5. Boiling the vegetable. Put the vegetables in the boiling water for 5-8 minutes to destroy the enzyme activity and kill teh egg and some microorganisms. After heating, use cold water to cool the vegetales rapidly.
        6. Treated by sulfur. Use sulfurous acid or salt acid to soak the vegetables, which is the necessary process before drying.
        7. Drying. Use our vegetable dryer to dry the vegetables.
        8. Packing. Pack the dried vegetables in PE bags.

The comparation of traditional and new type vegetable drying machine:
        I. The traditional vegetable drying equipment:
        1. The drying temperature is too high. The drying temperature of traditional drying technology is not easy to control. The drying temperature should be 75-90℃, and the vegetable required drying temperature shall not exceed 65℃.
        2. The drying time is too long. If use traditional vegetable drying machine, 1 ton vegetables need more than 24 hours drying time. Sometimes the drying effect is not good, it will need longer drying time.
        3. Big energy consumtion. 
        II. The new type vegetable drying equipment:
        1. Lower drying temperature. The temperature of our new type vegetable dryer machine will be lower 38-52℃, and its drying temperature will be at about 37℃.
        2. Short drying time. The drying time of our new type vegetable dryer just not exceed 8 hours.
        3. Good quality of dried products.
        4. Lower energy consumption. Due to our dryer absorbing the heat from outside air, low heating temperature, and short drying time, our dryer will consume less energy.