The Meicai drying machine has rapid dehydration and drying, is easy to operate, and can meet the needs of large-scale continuous production.

Meicai is mainly processed with mustard greens. After the mustard greens turn yellow, they are pickled, and then they are cleaned with a mustard greens cleaning machine. The cleaned mustard greens are cut and diced, and then dried for a day or drained with a mustard greens air-drying drainer, and then pickled with a shepherd's purse pickling machine. The pickled Meicai mustard greens are no longer the original green, and the pickled and dried mustard greens are yellow-brown.

The initial stage of Meicai drying is heating, and the temperature should be 40-50℃. First, the water on the surface of Meicai absorbs energy and turns into water vapor, which evaporates in large quantities. This is also called the diffusion of Meicai water. Its diffusion rate is related to the surface area of Meicai, air flow rate, temperature and relative humidity of the air. When the air flow rate is faster, the temperature is higher, and the relative humidity of the air is lower, the diffusion rate is faster, that is, the evaporation rate of Meicai is faster, the water content decreases, and the drying speed is accelerated.

When the temperature of the preserved vegetables rises to the humidity temperature of the air energy, and all the heat absorbed from the air energy is used to evaporate the water, the drying speed remains constant and enters the drying stage. In the constant drying stage, most of the evaporated water of the preserved vegetables is free water.

The water in vegetables such as preserved vegetables and green vegetables usually exists in three different states: free water, colloid-bound water, and chemical water. Most of the free water and colloid-bound water are removed during the drying process. The evaporation rate of the water in the preserved vegetables does not depend entirely on the temperature of the drying air, but on the humidity of the air. The lower the relative humidity, the faster the water migration and evaporation.

Henan Lantian Mesh Belt Preserved Vegetable Dryer has rapid dehydration and drying, is easy to operate, and can meet the needs of large-scale continuous production. The shape and color of the product can be controlled artificially during the drying process, retaining the nutritional components and color of the preserved vegetables, and the drying quality is high.