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There are two types of dehydration and drying methods for dehydrated vegetables: natural sun drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far infrared drying, vacuum drying, etc. Currently, the most commonly used methods for vegetable dehydration and drying are hot air drying and freeze vacuum drying. Drying is an essential process in the processing of dehydrated vegetables, and the drying processes for different types of vegetables are mostly similar. The general process of drying for dehydrated vegetable manufacturers is as follows:

1. Cooling and softening process. The temperature is 10 ° -20 ° C, can dehydrate about 3%.

2. Low temperature dehydration process. The temperature is 35 ° -40 ° C, material retention time 60-80 minutes, can dehydrate 5% -8%.

3. The heating process of the dryer. In order to keep vegetables in a stable environment with a temperature of 60 ℃ when entering the high-temperature drying section, preheat the dryer before feeding, and start feeding and drying when the temperature inside the dryer stabilizes at 60 ℃.

4. High temperature dehydration and drying process. The temperature is At 60 ℃, the retention time of the material is about 60 minutes, and it can dehydrate 75% to 80%.